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KMID : 0613820190290040470
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Journal of Life Science
2019 Volume.29 No. 4 p.470 ~ p.477
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Anti-obesity and Anti-diabetes Effects of the Fermented White Jelly Fungus (Tremella fuciformis Berk) Using Lactobacillus rhamnosus BHN-LAB 76
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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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White jelly fungus (Tremella fuciformis Berk) is effective for hypertension, diabetes, obesity, lung disease, beauty, and has been known as an elixir of life in ancient Chinese dynasty. In this study, we investigated the anti-obesity and diabetic effects of the fermented white jelly fungus extract by the bioconversion process. We fed an obesity-inducing mouse with 5% non-fermented Tremella fuciformis (TF), 2.5% fermented Tremella fuciformis (FTF), and 5% FTF containing High Fats Diet (HFD) and HFD for 8 weeks, respectively. The oral glucose tolerance test (OGTT) was performed analysis after 7 weeks of feeding and the dietary intake, food efficiency ratio, body weight, liver, epididymal fat weight, and serum insulin level were measured after 8 weeks of feeding. Also, HOMA-IR was analyzed. The concentrations of serum total cholesterol, triglycerides test was analyzed. The FTF compare with 5% TF and HFD confirmed that 5% FTF reduced body weight, tissue weight, triglycerides concentration, HOMA-IR, respectively. As a result, we confirmed that the fermented white jelly fungus has the anti- obesity effect. Finally, this study can be used a basic data for obesity treatment using fermented white jelly fungus.
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KEYWORD
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Diabetes, fermentation, lactic acid bacteria, obesity, white jelly fungus
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