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KMID : 0381020130460060493
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Korean Journal of Nutrition
2013 Volume.46 No. 6 p.493 ~ p.502
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Effect of fermented soybean curd residue (FSCR; SCR-meju) by aspergillus oryzae on the anti-obesity and lipids improvement
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Lee Sang-Il
Lee Ye-Kyung
Kim Soon-Dong
Lee Ji-Ean
Choi Jong-Keun
Bak Jong-Phil
Lim Jong-Hwan
Suh Joo-Won
Lee In-Ae
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Abstract
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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.
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KEYWORD
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soybean curd residue (SCR, biji), aspergillus oryzae, SCR-meju (biji-meju), anit-obesity, antioxidant enzymes
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