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KMID : 0665220180310020242
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Korean Journal of Food and Nutrition
2018 Volume.31 No. 2 p.242 ~ p.251
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Anti-Obesity Effects of Mixture of Cheese, Fermented Red Ginseng and Rubus coreanus Miquel
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Lee Da-Young
Kim Nam-Seok
Kim Ha-Rim
Kim Min-Sun
Lee Chang-Hyun
Oh Mi-Jin
Oh Chan-Ho
Kim Jong-Seok
Kim Myoung-Soon
Kwon Jin
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Abstract
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This study was investigating the anti-obesity effects of diets with a mixture of cheese, red ginseng and fermented mature fruit of Rubus coreanus Miquel. We fed the experimental diets (SC5, SC10) supplemented with 5% or 10% cheese containing of fermented mixture, then orally administered the extract of fermented mixture (RB100, RB300) at a concentration of 100 or 300 mg/kg body weight to SD rats with high fat diet (HFD). The results were as follows: Sample cheese groups decreased visceral fat mass and adipocyte size of stomach compared to that of HFD group. Additionally, lipid droplets of liver in sample cheese groups were smaller than that in HFD group. The serum triglyceride (TG), total cholesterol (tChol), glucose, leptin, and insulin levels in sample cheese group were lower than that in HFD group. But, the serum adiponectin and HDL-cholesterol (cHDL) levels were higher than that in HFD group. These results suggest that fermentation of red ginseng and Rubus coreanus mixed with cheese might be helpful in preventing obesity in high fat diet-fed rats.
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KEYWORD
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anti obesity, red ginseng, Rubus coreanus Miquel, Lactobacillus plantarum A, high fat diet
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