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KMID : 1134820060350091194
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 9 p.1194 ~ p.1199
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Weight Reduction and Lipid Lowering Effects of Korean Traditional Soybean Fermented Products
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Kwon Sun-Hwa
Kim Su-Ok
Park Kun-Young
Lee Ku-Bok
Im Kun-Suk
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Abstract
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Effects of Korean traditional soybean fermented foods on weight reduction and lipid-lowering activities were studied using Spraque-Dawley (SD) rats fed a high fat diet. The rats were raised for four weeks after adaptation period on either a normal diet (ND, based on the AIN-93 diet), high fat diet (HFD, supplemented with 12% lard oil in the ND), or diets containing 10% of freeze dried Doenjang, Chungkukjang, Kochujang, or Samjang to HFD. The final weight, food efficiency ratio (FER) and the weight of adipose tissue were decreased significantly by the consumption of Doenjang and Samjang, compared to HFD (p＜0.05). The contents of cholesterol and triglyceride increased by HFD were reduced by the fermented foods in liver and perirenal fat tissues of the rats, especially Doenjang and Samjang diets showed high lipid-lowering activity. And TG and cholesterol contents in the plasma serum were simillar trend to liver and perirenal fat tissue. These results suggested that Korean traditional soybean fermented foods, especially Doenjang showed the highest weight reduction and lipid lowering activities of the rats fed high fat diet.
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KEYWORD
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soybean fermented foods, weight reduction, Doenjang, triglyceride, cholesterol
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