[제 1 주제] 전통식품 및 소재의 항동맥경화 기능성

Cardiovascular diseases(CVD) are ranking first as cause of death in Korea. Major risk factors for CVD are hypertention, hypercholesterolemia, smoking, obesity, and gender. Hypercholesterolemia is a main risk factor to develop CVD. Dietary factors which shows hypocholesterolemic effect have been reported, which includes plant proteins, unsaturated fatty acids, dietary fibers, and flavonoids. Animal and epidemiological studies confirmed the pronounced hypocholesterolemic effect of Korean traditional foods and food materials, such as kimchi, soy products, rice, buckwheat, and so on. Numerous hypotheses have been proposed to explain the hypocholesterolemic effect of these foods and food materials including binding of bile acids, interference of lipid absorption and reduced hepatic cholesterol synthesis. Several other hypotheses have been proposed, and these hypotheses are not mutually exclusive. Furthermore, kimchi ingredients and soybean strongly suppressed the peroxidation of LDL in vivo. Decreased susceptibility of LDL oxidation by kimchi was also observed in a clinical trial. These findings suggest that anti-atherogenic effect of kimchi and soy products stems in part its suppression of LDL oxidation. Fibrinolytic activity of Korean traditional fermented foods including kimchi and chongkukjang was also observed in vitro and in vivo animal models. Bacillus strains producing fibrinolytic enzymes were isolated from kimchi and chongkukjang, which implies that these enzymes are produced during fermentation. From these results, It may be concluded that Korean traditional foods affects or attenuates cardiovascular risk factors, such as hypercholesterolemia, LDL oxidation and the formation of thrombus.