velvet sponge,,, sponge. CP sponge CRW (p < 0.001)(Fig. 4), CRW velvet sponge (p < 0.001). CP CRW (p < 0.05). HS-II, CP CRW.,, CP CRW,. HS-II CP sponge (p < 0.05). (cholesterol ester), (triglyceride), (free fatty acid), (cholesterol) (monoglyceride). phosphatidic acid (PA), phosphatidyl ethanolamine (PE), phosphatidyl choline (PC), sphingomyelin (SM), phosphatidyl serine (PS)
(U.K). cholesterol ester, phosphatidyl choline., velvet sponge. CLA.(p<0.05) velvet sponge velvet HS, HS-II, CP, CRW MC.(p < 0.05) spongehs, HS-II, CRW. CPsponge.. PA. velvet sponge. PC, SM. HS-II.
I. Title The study on the production of domestic brand velvet antler and its active constituents and pharmaceutical efficacy II. Purpose and Significance of Research Despite its several ill conditions in domestic and abroad, Korean deer farming is maintaining its continuous development and it shows contrasting appearance from decrease in other stock breeding business. History of Korean deer farming is comparatively short but has showed rapid growth. About 160,000 deer are raised as of end of 2002 in 12,000 farms and these are 299% and 209% increases each respectively compared to past decade that is evaluated that it shows potentiality in development of deer farming. It is evaluated that it is because of special features of deer farming that are low cost, low labor, environmental friendly stock breeding, high benefits in that industry and if only a few problems are solved additionally, deer farming will solidify its position as the best farm household earning source. The biggest problem of deer
farming is that even if Korea has largest velvet market in the world, its market possession rate is below 30% which is derived from the fact that its cost is more expensive compared to foreign products and has low productivity due to lack of related research. This study was conducted to establish the high valued(bland) velvet antler production using medicinal herbs and special feed sources and its quality and pharmaceutical efficacy for intensifying competitiveness of domestic deer farming industry through differentiation to imported velvet antlers. III. Contents of Research 1) Brand velvet antler production This research was conducted to development of feed source for brand velvet antler production and to establishment of velvet antler productivity by feed sources. Also this research established proper condition for brand velvet antler production by feed sources. 2) Assesment of quality for brand velvet antler This research assessed basic quality of brand velvet antler produced by different feed sources. Assessment was conducted to analyse crude protein, crude fiber, ether extract, and crude ash and amino acid and collagen contents. Biochemical composition of blood serum was also analysed with condition of different feed sources. 3) Analysing of active constituents in brand velvet antler
Active constituents were analysed with GAGs, sialic acid, and uronic acid for carbohydrates and phospolipid and neutral lipid for lipid. 4) Pharmaceutical efficacy of brand velvet antler This research was conducted to determine pharmaceutical efficacy of brand velvet antler. Intake and growth rate was assessed to evaluate value of brand velvet antler as a growth factor in experimental animal. Also the efficacy of antidioxin was determined for brand velvet antler in rats exposed by dioxin. IV. Results of Research 1) Brand velvet antler production All feed sources were not significantly differ in production of velvet antler. 2) Assesment of quality for brand velvet antler a. Feeding of Dangyi and medicinal herbs mixture The content of crude protein was higher in section of velvet and sponge of antler produced by feeding of Dangyi and medicinal herbs mixture than in antler produced by feeding of ordinary feed. The content of crude ash was lower in section of velvet and sponge of antler produced by feeding of Dangyi and medicinal herbs mixture than in
antler produced by feeding of ordinary feed. Biochemical composition of blood serum was different in some constituents by feeding condition. b. Feeding of mealed bark of lacquer tree Chemical composition was not significant in comparison of velvet antlers produced by feeding of mealed bark of lacquer tree and ordinary feed. Amino acid was also not significant between control and treatment with mealed bark of lacquer tree. Biochemical composition of blood serum differed significantly in some constituents between control and treatment. c. Feeding of Chungung and CLA Chemical composition was not significant in comparison of velvet antlers produced by feeding of Chungung, CLA and ordinary feed. Amino acid was also not significant between treatments. Biochemical composition of blood serum was not significant between treatments. d. Feeding of mulberry, Lycii Fructus, and by-product silage of oriental medicine Chemical composition was not significant in comparison of velvet antlers produced by feeding of mulberry, Lycii Fructus, and by-product silage of oriental medicine. Amino acid was also not significant between treatments. Biochemical composition of blood serum differed significantly in some constituents between treatments.
3) Analysing of active constituents in brand velvet antler The contents of glycosaminoglycans, uronic acid, sialic acid increased in the top section and sponge part and those was higher in brand velvet antler than in ordinary velvet antler. Total lipids content increased in the top section and velvet part of antlers of all groups. The concentrate of inorganic ions decreased in treatments. Phospholipid was higher in brand velvet antler than in ordinary velvet antler. 4) Pharmaceutical efficacy of brand velvet antler We investigated anti-toxic effect in dioxin(tcdd) medicated rat under the purpose of clinical effect of velvet produced from diverse medication fed deer for brand velvet. In this study, from the examination animals exposed to environmental hormone, dioxin, improved result in medical plants fed deer velvet group is shown compared to ordinary velvet treated group and untreated group in forage ingestion amount, weigh loss, viscera weigh.
목 차 제 1 장 연구과제의 개요 ---------------------------- 21 제1절 연구개발의 목적 및 필요성 ------------ 21 제 2 장 국내외 기술개발 현황 ----------------------- 33 제1절 국내외 관련기술의 현황과 문제점 ------ 33 제2절 앞으로의 전망 ------------------------ 38 제 3 장 연구개발수행 내용 및 결과 ------------------ 40 제1절 제1세부과제: 브랜드녹용의 생산 ------- 40 제2절 제2세부과제: 브랜드녹용의 품질평가 --- 49 제3절 제3세부과제: 브랜드녹용의 활성성분분석- 79 제4절 제4세부과제: 브랜드녹요의 약리효과규명- 100 제 4 장 목표달성도 및 관련분야에의 기여도 ---------- 124 제 5 장 연구개발 결과의 활용계획 ------------------- 127 제 6 장 연구개발과정에서 수집한 해외과학기술 정보 -- 128 제 7 장 참고문헌 ----------------------------------- 130
160000 140000 120000 사육호수 사육두수 호당사육두수 14 12 10 호수 및 두수 100000 80000 60000 8 6 두수 40000 4 20000 2 0 1986 1988 1990 1992 1994 1996 1998 2000 0 년도 250000 총소비량 200000 국산녹용소비량 소비량(kg) 150000 100000 50000 0 1981 1984 1987 1990 1993 1996 1999 2002 2005 년도
년도 생 녹 용 건 녹 용 국산 수입 계 국산 수입 계 합계 (건용) 1998 120,516 (39,167) 22,560 (8,048) 143,076 (47,215) - 67,388 67,388 114,306 1999 111,126 (36,112) 80,458 (26,551) 191,584 (63,223) - 112,280 112,280 175,503 증감 - 9,390 (7.8%) 57,898 (357%) 48,508 (33.9%) - 44,892 44,892 60,900 (53.2%)
120 100 80 혼합사료 육림부산물 g,mg/dl 60 40 20 0 AST ALT T-protein Albumin Cholesterol Glucose Ca P 분석항목
Control Treatment 10000 8000 6000 4000 2000 0 317.9 355.0 Elk weight (kg) 6609 7701 Antler weight (g)
구기자 뽕잎 한약부산물 사 일리지 사슴번호 좌 우 3 2700 2720 5 2270 2240 6 2580 2530 8 2400 2430 평균 2487±190 2480±200 53 3200 3260 78 3120 3050 81 3130 3040 95 4030 4030 평균 3370± 441 3345±467 23 1940 1900 15 2400 2400 2 2300 2320 7 2167 2070 평균 2201±198 2172±229
Item AST ALT ALP TP ALB CHOL T-BIL GLU BUN CRE GGT D-BIL UA LDH CA IP TG HDL CPK A/G Before casting Control treatment 30.25±14.90 33.25±15.83 19.00±5.60 19.75±7.10 245.25 b ±63.39 241.25 b ±95.50 6.25±0.38 6.73±1.96 3.33 a ±0.24 3.35±1.00 53.00 b ±5.48 62.00±18.32 n.d 0.03±0.03 118.00±33.18 133.75±39.98 18.63±1.74 19.60±5.96 1.78 a ±0.19 1.58 a ±0.50 28.00 a ±4.80 57.00±25.12 n.d 0.003±0.03 0.35 b ±0.13 0.33 b ±0.10 186.50 b ±8.06 203.25±60.40 8.80 a ±0.32 9.13±2.82 6.63±1.24 6.40 a ±1.84 8.00 b ±6.06 8.75±3.90 18.00±20.02 8.50±12.66 91.50±24.28 132.75±40.71 1.15 a ±0.13 0.98±0.32 Cutting time control treatment 38.00±7.48 37.75±4.32 23.00±3.92 19.50±4.91 750.00 a ±249.65 668.00 a ±110.33 5.75±0.30 6.28±0.50 2.83 b ±0.13 3.00±0.13 68.25 a ±7.18 73.50±11.95 0.03±0.05 0.20±0.21 168.00±38.33 182.50±22.00 15.40±5.65 19.18±0.99 1.30 b ±0.08 1.28 b ±0.12 18.75 b ±1.71 28.00±9.31 n.d 0.08±0.10 0.75 a ±0.13 0.78 a ±0.24 204.75 a ±11.44 228.25±23.61 7.90 b ±0.50 8.65±0.95 6.03±0.56 5.33 b ±0.69 24.75 a ±9.71 18.25±10.18 10.50±1.00 11.00±1.83 131.75±34.22 158.75±28.51 0.95±0.10 0.93±0.10
g/dl 10 Total protein 9 8 7 0 18 36 55 IU/ L 45 Alanine amino trans feras e 40 35 30 25 0 18 36 55 IU /L 2 0 0 0 1 8 0 0 1 6 0 0 1 4 0 0 1 2 0 0 1 0 0 0 8 0 0 6 0 0 4 0 0 2 0 0 0 A lk a lin e p h o s p h a t a s e 0 1 8 3 6 5 5 C o n t r o l C L A 천 궁
g/dl 9 Total protein 8 7 6 0 18 36 55 IU/L 40 Alanine aminotransferase 35 30 25 20 0 18 36 55
IU/L Alkaline phosphatase 1400 1200 1000 800 600 400 200 0 0 1 8 3 6 5 5 Control CLA 천 궁
velvet velvet velvet 22.74±3.37 Bab1 14.03±0.75 b2 36.94±0.81 A1 15.12±3.94 b2 19.87±0.06 Bb 17.65±4.25 b 28.99±4.43 ab 28.16±1.50 a 30.54±3.5 30.12±3.47 a 26.44±2.89 a 26.63±4.38 a 31.70±3.31 a 31.76±2.77 a 31.72±2.7 25.68±5.84 a 28.93±3.09 a 28.62±2.27 a
Item 구기자 뽕 잎 한약부산물 AST 57.0 b ±1.0 37.0 b ±3. 95.6 a ±17.8 ALT 20.6 b ±7.5 29.0 b ±1.0 48.6 a ±2.5 ALP 685.0±154.4 606.0±110.9 680.0±31.0 TP 6.9±0.05 6.8±0.11 7.1±0.17 ALB 3.2± 0.11 3.2±0.05 3.3±0.20 AHOL 80.3 ab ±4.1 81.0 b ±6.0 95.6 a ±9.4 TBIL 0.367±0.058 0.200±0.000 0.300±0.100 GLU 131.333±13.650 133.667±34.443 120.000±4.583 BUN 27.267 b ±2.442 33.767 a ±1.582 31.800 ab ±1.418 CRE 1.500±0.100 1.600±0.173 1.267±0.058 GGT 20.333 b ±1.155 27.000 a ±1.732 26.000 a ±1.732 DBIL 0.167±0.058 0.100±0.000 0.133±0.058 UA 0.800±0.872 0.133±0.058 0.100±0.000 LDH 269.333 b ±27.227 260.667 b ±6.110 423.000 a ±13.229 CA 6.700 c ±0.173 7.600 b ±0.265 8.167 a ±0.115 IP 7.167±0.153 8.133±0.987 7.800±0.100 AMY 22.000 b ±3.000 36.667 a ±5.859 39.667 a ±3.512 TG 10.000±4.359 13.000±4.583 13.333±2.517 HDL 61.000 b ±3.464 62.667 b ±4.041 77.000 a ±8.000 LDL 23.667 a ±1.155 18.333 b ±1.528 23.333 a ±2.082 AG 0.900±0.000 0.900±0.000 0.900±0.173
1) Folch method(jordi Floch, M. Less et al, 1957) 1g chloroform : methanol(2 : 1) 30ml 5 (sonication) 10ml water organic layer -20. dry material percentage. 2) 10mg / 100 µl chloroformsolid phase extraction. column aminopropyl column (Alltech). Hexane 4 ml column 100 µl(10 mg) column loading chloroform : 2-propanol (15 : 1) 6 ml elution, ether : acetic acid (100 : 2) 5 ml elution free fatty acid. methanol, 4 ml hexane : 2-propanol : ethanol : 0.1M ammonium acetate :formic acid (420:350:100:50:0.5) containing 5% phosphoric acid, 4 ml elution. -20. 3) chloroform HPLC,. HITACHI pump (model L-6200) ELS detector (SEDEX 75). Column Lichrosphere DIOL-100 column, column colmun heater (FIAtron)50. flow rate 0.8ml/min elution A (Hex :acetic acid, 99:1)
elution B (Hex : 2-propanol : acetic acid, 84:15:1) 0 min-12%b, 25 min-100%b, 26 min-100%b, 29 min-12%b gradient program. flow rate 1ml/min elution A(Hex : 2-propanol : Acetic acid, 82:17:1) elution B( 2-propanol : Water : Acetic acid, 85:14:1) 0 min-5%b, 25 min-40%b, 35min-100%B, 46 min-5%b gradient program. retention timepeak. 10 mg. < 3-5> Aminopropyl column elk Student's t-test.
,,,.,,,,.,,,. velvet sponge,,, sponge ( 3-23). CP spongecrw (p < 0.001)( 3-9), CRW velvet sponge (p < 0.001) ( 3-10). CP CRW (p < 0.05)( 3-11). HS-II, CP CRW.,, CP CRW,. (sonication) Forch method. velvet sponge, velvet, sponge (Table. 3, 4, 5). velvet sponge. HS-II CP sponge (p < 0.05).
solid phase extraction method. ELS detector(sedere, model SEDEX75, France) HPLC (HITACHI, model L-6200, Japan),. (cholesterol ester), (triglyceride), (free fatty acid), (cholesterol) (monoglyceride) (Fig. 7). phosphatidic acid (PA), phosphatidyl ethanolamine (PE), phosphatidyl choline (PC), sphingomyelin (SM), phosphatidyl serine (PS) (U.K) (Fig. 7). cholesterol ester, phosphatidyl choline., velvet sponge (Fig. 9). CLA.(p<0.05) velvet sponge velvet HS, HS-II, CP, CRW MC.(p < 0.05) spongehs, HS-II, CRW. CPsponge.. PA. velvet sponge.
PC, SM. HS-II. 3-24, 25,26,., ( 3-27).., fatty acid Lyso-form,, (Quinn MT et al, 1988) (Parthasarathy s et al, 1989) (Mandel H et al, 1998) (Anliker B et al, 2004)..
Carbohydate analysis < 3-23> Weights and Chemical Analysis of Antler Group GAG a Uronic Acid a Sialic Acid a V-T 0.53±0.11 0.33±0.01 0.24±0.03 V-M 0.42±0.06 0.24±0.04 0.18±0.02 Control V-B 0.40±0.02 0.22±0.07 0.17±0.01 S-T 5.29±0.26 2.59±0.37 0.30±0.02 S-M 0.82±0.09 0.55±0.10 0.17±0.02 S-B 0.83±0.11 0.53±0.05 0.17±0.02 V-T 0.54±0.08 0.36±0.08 0.29±0.03 V-M 0.47±0.11 0.26±0.04 0.22±0.01 HS-II V-B 0.53±0.17 0.28±0.14 0.20±0.01 S-T 5.55±0.16 2.04±0.15 0.26±0.08 S-M 0.98±0.27 0.54±0.07 0.17±0.01 S-B 0.59±0.17 0.45±0.03 0.12±0.02 V-T 0.67±0.07 0.41±0.05 0.49±0.04 V-M 0.48±0.07 0.35±0.13 0.40±0.01 CP V-B 0.45±0.12 0.32±0.05 0.38±0.02 S-T 6.65±0.15 3.17±0.32 0.55±0.05 S-M 1.17±0.33 0.65±0.02 0.40±0.06 S-B 0.85±0.10 0.52±0.03 0.37±0.11 V-T 0.89±0.07 0.70±0.06 0.47±0.03 V-M 0.83±0.03 0.65±0.03 0.52±0.19 CRW V-B 0.85±0.08 0.59±0.04 0.39±0.03 S-T 7.47±0.33 3.97±0.52 0.63±0.18 S-M 1.49±0.17 0.68±0.07 0.39±0.03 S-B 1.27±0.08 0.50±0.04 0.36±0.05 V-T : velvet layer top section, V-M : velvet layer middle section, V-B : velvet layer bottom section,
S-T : sponge layer top section, S-M : sponge layer middle section, S-B : sponge layer bottom section a percentage of dry material 800 600 CE TG FFA CHOL mv 400 DG 200 MG 0 0 5 10 15 20 retention time < 3-6> chromatogram CE : cholestrol ester, TG : triglyceride, FFA : free fatty acid, DG : diglyceride, CHOL : cholesterol, MG : monoglyceride
600 500 PC 400 PE PS mv 300 SM LPC 200 100 PA 0 0 5 10 15 20 25 retention time chromatogram PA : phosphatidic acid, PE : phosphatidyl ethanolamine, PC : phosphatidyl choline SM : sphingomyelin, PS : phosphatidyl serine, LPC :lyso-phosphatidyl choline
60000 30000 50000 25000 DG TG SM PC mv x X sec Sec 40000 20000 30000 15000 20000 10000 CE LPC FFA PS CHOL PE PA MG 10000 5000 0 0 2 1 4 2 6 3 8 4 10 512 Pneutral h osph olipids s ( ( ug u g ) ) < 3-8> percentage of dry material 8 6 4 2 V-T V-M V-B S-T S-M S-B 0 control HS-II CP CRW Group < 3-9> Comparison of glycosaminoglycan from different fodders-treated antlers.
*p < 0.05, **p < 0.01, ***p < 0.001 5 percentage of dry material 4 3 2 1 V-T V-M V-B S-T S-M S-B 0 control HS-II CP CRW Group < 3-10> Comparison of uronic acid from different fodders-treated antlers. *p < 0.05, **p < 0.01, ***p < 0.001
1.0 percentage of dry material 0.8 0.6 0.4 0.2 V-T V-M V-B S-T S-M S-B 0.0 control HS-II CP CRW Group < 3-11> Comparison of sialic acid from different fodders-treated antlers. *p < 0.05, **p < 0.01, ***p < 0.001
) lipid analysis 1200 1000 U.K PC mv 800 600 PE SM 400 200 0 PS PA 0 5 10 15 20 25 30 Retention Tim e 1200 1000 CE FFA 800 mv 600 C H O L 400 TG 200 0 0 5 10 15 20 Retention tim e < 3-12> HPLC chromatography of neutral lipids and phospholipids from antler
<표3-24> Phospholipid composition of antler-i group TL / DM a PL / TL b PA c U.K c PE c PC c SM c PS c V-T 81.4±10.3 1.18±0.10 34.3±4.2 198.2±20.9 229.5±33.5 448.4±53.9 204.4±20.9 63.1±4.7 V-M 108.7±20.6 0.75±0.04 59.4±7.0 136.1±21.0 131.1±11.0 276.5±30.3 147.5±15.0 n.d control V-B 106.1±22.4 0.70±0.07 76.1±9.4 143.7±18.7 136.0±17.7 209.7±29.8 134.8±11.6 n.d S-T 41.0±8.4 1.59±0.07 108.0±7.5 250.3±26.1 242.2±30.5 599.5±48.3 290.7±34.4 102.2±3.4 S-M 29.8±8.8 1.35±0.10 118.3±11.9 274.9±32.2 184.7±20.5 483.1±41.4 247.4±39.3 44.4±6.9 S-B 24.2±5.0 1.07±0.05 122.7±13.3 216.4±23.2 160.0±26.9 354.0±25.4 197.1±26.5 17.3±1.3 V-T 81.5±6.0 1.22±0.07 57.4±4.5* 177.8±28.4 229.8±18.1 444.2±35.4 204.7±9.1 103.3±5.7* V-M 105.9±16.7 0.85±0.07 118.1±14.4* 139.9±18.9 143.0±14.3 225.8±34.7 145.0±11.8 76.4±23.3* JW V-B 90.6±7.3 0.88±0.07 120.1±13.2 157.4±5.2 152.0±16.6 251.8±42.5 146.5±5.3 54.3±9.6* S-T 38.6±2.5 1.61±0.11 155.0±18.8* 213.4±15.4* 231.9±20.1 612.0±74.3 266.3±32.9 127.9±13.2* S-M 28.5±3.1 1.28±0.07 240.9±4.5* 192.9±10.2* 143.6±8.0* 354.0±13.9* 236.3±43.3 111.0±14.3* S-B 24.4±4.6 1.12±0.05 239.7±3.1* 154.5±9.7* 129.2±8.6* 311.7±36.9 185.6±5.7 103.8±4.5* V-T 84.7±5.7 1.41±0.09* n.d 258.6±37.6* 341.5±51.6* 590.6±79.5 216.7±15.0 n.d V-M 117.1±21.4 0.84±0.09 n.d 163.6±36.7 179.9±26.3* 342.2±26.6* 156.5±17.5 n.d HS V-B 107.9±14.9 0.72±0.05 n.d 160.7±16.7 153.0±17.6 255.3±27.3 146.3±16.1 n.d S-T 39.8±5.2 2.00±0.10* 117.9±9.8 362.4±43.0* 371.7±41.1* 777.4±65.2* 315.6±36.1 49.8±8.0* S-M 28.8±3.1 1.68±0.09* 117.7±6.1 325.8±18.4 246.4±28.2* 672.3±42.9* 290.1±26.1 26.1±0.9* S-B 22.4±2.0 1.40±0.10* 238.6±1.9* 234.9±25.0 196.4±6.7 483.8±91.1* 221.2±32.2 24.8±4.2* V-T 87.7±13.9 0.94±0.14* n.d 172.2±29.3 209.6±36.8 291.7±52.2* 242.4±42.0 26.6±0.9* V-M 112.2±15.4 0.60±0.06* n.d 109.3±8.8* 114.4±5.6* 181.0±40.1* 172.4±21.0 24.8±4.5* MC V-B 119.3±13.1 0.54±0.03* n.d 129.8±2.3 114.8±7.7* 151.8±28.2* 147.9±1.8* n.d S-T 40.2±3.8 1.60±0.02* n.d 242.6±14.8 286.6±9.7* 661.1±42.3 340.2±5.8 65.8±9.7* S-M 32.5±10.3 1.28±0.15 n.d 253.9±42.0 163.7±18.8* 514.1±43.0 300.9±73.0 49.5±4.8 S-B 25.9±3.3 1.15±0.08 231.9±8.5* 251.2±47.8 145.9±12.1 280.0±34.0* 242.3±24.0 n.d a total lipids in dry material (mg / g), b phospholipids in total lipids (mg / 10mg),
c each phospholipid in total lipids (ug / 10mg), * p < 0.05 <표 3-25> Phospholipid composition of antler-ii group TL / DM a PL / TL b PA c U.K c PE c PC c SM c PS c V-T 81.4±10.3 1.18±0.10 34.3±4.2 198.2±20.9 229.5±33.5 448.4±53.9 204.4±20.9 63.1±4.7 V-M 108.7±20.6 0.75±0.04 59.4±7.0 136.1±21.0 131.1±11.0 276.5±30.3 147.5±15.0 n.d control V-B 106.1±22.4 0.70±0.07 76.1±9.4 143.7±18.7 136.0±17.7 209.7±29.8 134.8±11.6 n.d S-T 41.0±8.4 1.59±0.07 108.0±7.5 250.3±26.1 242.2±30.5 599.5±48.3 290.7±34.4 102.2±3.4 S-M 29.8±8.8 1.35±0.10 118.3±11.9 274.9±32.2 184.7±20.5 483.1±41.4 247.4±39.3 44.4±6.9 S-B 24.2±5.0 1.07±0.05 122.7±13.3 216.4±23.2 160.0±26.9 354.0±25.4 197.1±26.5 17.3±1.3 V-T 75.5±14.4 1.49±0.04* n.d 257.6±19.4* 272.3±28.8 580.0±29.4* 280.0±20.1* 104.8±1.3* V-M 117.2±7.5 0.77±0.04 n.d 176.1±20.5 157.9±21.2 272.0±24.5 160.6±25.1 n.d HS-II V-B 97.1±18.8 0.73±0.01 n.d 159.2±5.7 157.7±16.1 254.4±13.0 154.3±21.3 n.d S-T 31.2±2.4* 2.14±0.09* n.d 415.5±24.5* 405.8±38.4* 811.3±15.6* 400.4±18.3* 110.8±0.9* S-M 19.1±1.2* 1.73±0.03* 79.1±9.2* 275.2±18.4 265.0±19.3* 690.3±2.4* 319.6±17.9* 104.2±14.7* S-B 14.4±1.7* 1.48±0.07* 239.3±2.7* 216.6±15.8 181.0±28.5 543.7±15.4* 236.6±21.8 66.8±5.8* V-T 74.2±13.2 1.45±0.05* n.d 226.7±34.0 247.0±2.0 547.9±55.4 322.3±40.0* 110.5±9.4* V-M 105.4±23.3 0.72±0.07 n.d 148.0±15.8 138.2±3.5 236.5±63.6 194.0±21.9* n.d CRW V-B 116.3±28.0 0.60±0.06* n.d 133.4±9.6 130.0±8.2* 181.3±33.2 159.8±15.0* n.d S-T 37.6±2.5 1.71±0.03* 259.8±11.5* 206.0±16.3* 207.3±9.4 699.2±26.9* 245.2±11.9 94.5±13.6 S-M 24.8±2.3 1.66±0.11* 293.9±20.2* 194.8±58.2* 151.0±33.6* 586.9±33.9* 371.7±66.2* 65.1±12.1* S-B 22.0±1.2 1.44±0.18* 314.8±6.9* 225.6±22.0 159.5±8.6 442.4±146. 298.2±52.1* n.d V-T 60.4±9.3 1.41±0.04* n.d 214.2±16.9 245.4±17.6 573.4±26.3* 269.9±24.1* 104.3±2.2* V-M 93.0±18.9 0.73±0.03 n.d 158.2±21.9 161.3±17.5* 253.7±12.7 159.9±21.9 n.d CP V-B 92.7±12.2 0.74±0.05 55.5±3.4 170.9±21.7 149.5±7.5 212.9±17.7 149.3±15.7 n.d S-T 33.8±6.1 2.23±0.09* 245.2±2.6* 354.1±25.6* 403.5±21.2* 744.1±67.5* 363.0±9.9* 116.3±2.1* S-M 22.9±4.3* 1.73±0.08* 264.6±6.1* 258.3±3.9* 201.9±10.8 591.2±54.6* 299.2±24.8 110.2±7.8* a S-B 20.0±6.4 1.55±0.05* 263.4±6.1* 260.1±31.0 171.0±12.7 500.3±45.4* 257.0±16.1* 102.9±2.2* total lipids in dry material (mg / g), b phospholipids in total lipids (mg / 10mg),
c each phospholipid in total lipids (ug / 10mg), * p < 0.05 group TL / DM a PL / TL b PA c U.K c PE c PC c SM c PS c T 65.9±3.1 1.49±0.10 94.2±12.5 228.4±23.1 327.1±45.0 499.3±32.5 237.2±14.5 108.0±11.4 control M 53.6±7.2 1.25±0.11 81.6±14.8 196.1±12.1 221.4±21.0 443.4±39.3 209.6±33.3 97.2±8.6 B 42.7±8.3 1.20±0.07 162.4±7.4 148.4±8.9 157.4±23.5 441.8±43.0 197.7±16.6 88.6±10.9 T 73.2±6.06 1.67±0.06* 80.6±16.8 272.9±25.5* 412.8±47.3* 554.3±59.8 204.2±21.5* 146.7±10.8* CLA M 49.7±6.11 1.48±0.03* 81.9±19.5 243.6±39.9 294.1±67.7 508.0±63.5 232.5±9.6 117.6±8.0* B 38.3±3.2 1.34±0.04* 153.0±12.2 198.6±16.3* 207.3±26.7* 466.1±32.1 207.8±22.9 102.6±14.7 T 68.9±18.2 1.46±0.09 126.9±21.0* 220.1±28.1 290.5±26.8 500.4±47.6 207.6±25.7 114.9±5.5 Coumarin M 50.3±11.9 1.38±0.05 154.8±21.1* 210.9±11.5 226.4±28.2 478.4±25.3 205.0±12.6 104.3±8.5 B 47.6±10.2 1.16±0.06 156.8±21.3 147.3±8.2 142.2±29.0 424.9±34.1 199.2±20.1 89.0±17.2 a total lipids in dry material (mg / g), b phospholipids in total lipids (mg / 10mg), c each phospholipid in total lipids (ug / 10mg), * p < 0.05
< 3-27> Neutral lipids composition of antler-iii group TL / DM NL / TL CE TG FFA CHOL T 65.9±3.1 3.74±0.91 2369±125 255±51 438±11 683±78 control M 53.6±7.2 3.69±0.29 2510±448 238±67 336±25 609±106 B 42.7±8.3 3.69±0.37 2475±594 230±26 355±45 630±89 T 73.2±6.06 3.65±0.56 2554±477 247±9 283±26 568±41 CLA M 49.7±6.11 3.52±0.63 2494±731 254±7 248±65 525±85 B 38.3±3.2 3.90±0.24 2690±260 268±28 290±47 659±36 T 68.9±18.2 3.84±0.49 2394±154 254±46 428±18 767±75 Coumarin M 50.3±11.9 3.47±0.25 2341±86 243±23 258±42 627±32 B 47.6±10.2 3.30±0.76 2327±743 195±28 239±25 542±80 a total lipids in dry material (mg / g), b phospholipids in total lipids (mg/10mg), c each phospholipid in total lipids (ug / 10mg), * p < 0.05
2 PL in TL ( mg / 10mg ) 1 Top Middle Bottom 0 control CLA coumarin group < 3-13> Phospholipids in total lipids-i *p < 0.05, **p < 0.01, ***p < 0.001
3 PL in TL ( mg / 10mg ) 2 1 V-Top V-Middle V-Bottom S-Top S-Middle S-Bottom 0 control JW HS MC HS-II CRW CP group < 3-14> Phospholipids in total lipids-ii *p < 0.05, **p < 0.01, ***p < 0.001
Weight 400.0 350.0 300.0 250.0 200.0 150.0 G1(N C) G2(T T) G3(일반) G4(중원) G5(호산) G6(청풍) G7(청록원) 100.0-1 0 1 2 3 4 W eek 30.0 Intake 25.0 20.0 15.0 10.0 5.0 G1(N C) G2(T T) G3(일반) G4(중원) G5(호산) G6(청풍) G7(청록원) 0.0-1 0 1 2 3 4 W eek
The study on the production of domestic brand velvet antler and its active constituents and pharmaceutical efficacy