흰쥐 위점막 손상에 대한 가공마늘의 효과 = The Effects of Processed Garlic on Gastric Mucosa Injury in Rats

다국어 초록 (Multilingual Abstract)

This research study was designed to investigate the effects of Garlic Jang A Jii, a popular processed food for Korean was given of HCI-ethanol in rats as experimental Model.
The research method was undertaken to find out the participation of sulfhydryl in the protective mechanism.
Results and conclusions can be summarized as follows:
(1) Oral administration of HCI-ethanol to fasted rats produced extensive necrosis in the gastric mucosa. Pretreatment with garlic juice and 3 weeks stored Garlic Jang A Jii juice prevented such necrosis and the effects were dose-dependent. The effects of garlic Jang A Jii juice comparing with raw garlic juice were reduced but statistically significant differences were not found.
(2) 5 week-stored Garlic Jang A Jii juice was inhibited the formation of gastric mucosal injury. Comparing with garlic Jang A Jii for 3 weeks, while garlic Jang A Jii juice and 1:10 diluted garlic Jang A Jii Juice did not show significant shifts but the effects of 1:100 diluted garlic Jang A Jii juice was decreased.
(3) Oral administration of diallyl disulfide prevented the gastric mucosa injury whereas sulfhydryl blockers such as N-ethylmaleimide and indomethacin was decreased on gastric mucosa protective effect.
(4) The content of diallyl disulfide was 1.41㎎% in raw garlic, 0.96㎎% in garlic Jang A Jii for 3 weeks, 0.49 ㎎% in garlic Jang A Jii for 5 weeks.
The content of diallyl disulfide was gradually reduced according to the elapse of storage period.
The findings of the present experiment suggest that garlic Jang A Jii showed the protective effects on gastric mucosa injury. The mechanism may be associated with sulfhydryl of garlic.

목차 (Table of Contents)

• Ⅰ. 서론
• Ⅱ. 실험재료 및 방법
• 1. 실험재료
• 2. 시약 및 기기
• 3. 실험동물
• 4. 실험방법
• Ⅲ. 결과
• Ⅳ. 고찰
• Ⅴ. 요약
• Reference