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KMID : 0613820190290030354
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Journal of Life Science
2019 Volume.29 No. 3 p.354 ~ p.361
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Effects Against Obesity and Diabetes of Red Pepper (Capsicum annuum L.) Fermented with Lactic Acid Bacteria
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Lee Jun-Hyeong
Kim Byung-Hyuk
Yoon Yeo-Cho
Kim Jung-Kyu
Park Ye-Eun
Park Hye-Suk
Hwang Hak-Soo
Kwun In-Sook
Kwon Gi-Seok
Lee Jung-Bok
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Abstract
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The red pepper (Capsicum annuum L.) is one of the most important vegetables in traditional Korean food, containing vitamins A, C, and E, polyphenol, and flavonoids. In addition, red peppers have high anti-oxidant ability and are known to be effective in preventing obesity, diabetes, hypertension, digestive disorders, stress, and aging. In this study, we investigated the effects against obesity and diabetes of both fermented and non-fermented red pepper. C57BL/6N mice with induced obesity from an eight-week 45% high fat diet (HFD) were then fed either an HFD or diets containing 2.5% non-fermented red pepper marc (NRM), 1.25% fermented red pepper marc (FRM), or 2.5% FRM for a further eight weeks. An oral glucose tolerance test was performed seven weeks after dietary intake, and body weight, liver, epididymal fat weight, serum insulin level, and HOMA-IR were measured and a lipid content test performed at eight weeks. The results show that the 2.5% FRM diet reduced body and tissue weight, lipid content, serum insulin levels, and HOMA-IR compared to the 2.5% NRM and HFD diets. These results suggest that fermented red pepper is effective against obesity and diabetes. We will use this information as the basic data for the development of health food materials using red pepper.
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KEYWORD
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Diabetes, fermentation, lactic acid bacteria, obesity, red pepper
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