Effect of fermented soybean curd residue (FSCR; SCR-meju) by aspergillus oryzae on the anti-obesity and lipids improvement / 한국영양학회지
Journal of Nutrition and Health
;
: 493-502, 2013.
Article
in Korean
| WPRIM
| ID: wpr-93179
ABSTRACT
In this study, we designed to confirm the dietary effect of anti-obesity of fermented soybean curd residue (FSCR; SCR-Meju; Biji-meju) by A. oryzae, which is well known as a Korean traditional meju microbe. We observed that body weight gain, serum and hepatic lipid profile, as well as the activity of ROS generating enzyme and ROS scavenging enzyme in high-fat diet induced obese mice fed experimental diet (SCR and SCR-meju). Body weight gain and epididymal fat weight of HC (high-fat diet control) was markedly higher than that of NC (Normal control). Conversely, body weight gain and epididymal fat weight of the SCR (Biji) and SCR-meju (Biji-meju) group was significantly lower than that of HC; these of the SCR-meju group was lower than that of the SCR group. Furthermore, serum TG and total-cholesterol and LDL-cholesterol contents of SCR and SCR-meju groups were lower than that of HC, and HDL-cholesterol level of the SCR-meju group was significantly higher than that of HC. In conclusion, although precise mechanisms of the antiobese effects of SCR-meju in this study are unknown, the present study provides an experimental evidence that SCR-meju may prevent obesity and obesity related metabolic syndromes, such as hyperlipidemia, hypertension and diabetes, and liver disease by high-fat diet. Nevertheless, further study in this filed will be needed.
Full text:
Available
Index:
WPRIM (Western Pacific)
Main subject:
Aspergillus
/
Aspergillus oryzae
/
Oryza
/
Glycine max
/
Body Weight
/
Diet
/
Diet, High-Fat
/
Hyperlipidemias
/
Hypertension
/
Liver Diseases
Limits:
Animals
Language:
Korean
Journal:
Journal of Nutrition and Health
Year:
2013
Type:
Article
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