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KMID : 1160620210260010012
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Preventive Nutrition and Food Science
2021 Volume.26 No. 1 p.12 ~ p.20
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Effects of Fermented Beverage in Subjects with Metabolic Syndrome
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Kim Min-Ju
Kim Jung-In
Ryu Chung-Ho
Kang Min-Jung
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Abstract
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This study investigated the effects of fermented beverage, kale/apple juice containing 5% vinegar in subjects with metabolic syndrome. Subjects were randomly assigned to receive 250 mL fermented beverage or water containing fructose, glucose, and sucrose twice daily for 10 weeks. Consumption of the fermented beverage significantly decreased plasma triglyceride, thiobarbituric acid reactive substances (TBARS), tumor necrosis factor (TNF)-α, and high sensitivity C-reactive protein (hs-CRP) levels compared to baseline values (P<0.05). Furthermore, consumption of the fermented beverage significantly decreased homeostasis model assessment for insulin resistance (HOMA-IR) values and atherogenic indexes compared with baseline values (P<0.05). In the control group, plasma triglyceride, TBARS, TNF-α, and hs-CRP levels, atherogenic indexes, and HOMA-IR values did not significantly differ pre- and post-treatment. The fermented beverage inhibited the activities of α-glucosidase and pancreatic lipase in vitro, therefore could be helpful in alleviating metabolic syndrome in subjects with metabolic syndrome.
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KEYWORD
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dyslipidemia, fermented beverage, insulin resistance, metabolic syndrome, vinegar
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