한국산학기술학회논문지 (Journal of the Korea Academia-Industrial cooperation Society)

  • 제14권11호
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  • Pages.5800-5808
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  • 2013
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  • 1975-4701(pISSN)
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  • 2288-4688(eISSN)
한국산학기술학회 (The Korea Academia-Industrial cooperation Society)
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Aspergillus 속 미생물에 의한 발효비지의 항비만 효과

Anti-obesity Effect of Soybean Curd Residue Fermented by Genus Aspergillus

  • 이상일 (계명문화대학교 식품영양조리학부) ;
  • 이예경 (명지대학교 농생명바이오식의약소재개발사업단) ;
  • 김순동 (명지대학교 농생명바이오식의약소재개발사업단) ;
  • 임종환 (명지대학교 농생명바이오식의약소재개발사업단) ;
  • 서주원 (명지대학교 농생명바이오식의약소재개발사업단) ;
  • 이인애 (명지대학교 농생명바이오식의약소재개발사업단)
  • Lee, Sang-Il (Department of Food, Nutrition and Culinary Arts, Keimyung College) ;
  • Lee, Ye-Kyung (Center for Nutraceutical and Pharmaceutical Materials, Myongji University) ;
  • Kim, Soon-Dong (Center for Nutraceutical and Pharmaceutical Materials, Myongji University) ;
  • Lim, Jong-Hwan (Center for Nutraceutical and Pharmaceutical Materials, Myongji University) ;
  • Suh, Ju-Won (Center for Nutraceutical and Pharmaceutical Materials, Myongji University) ;
  • Lee, In-Ae (Center for Nutraceutical and Pharmaceutical Materials, Myongji University)
  • 투고 : 2013.08.02
  • 심사 : 2013.11.07
  • 발행 : 2013.11.30
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초록

고지방식이로 비만을 유도한 ICR 생쥐를 동물 모델로 하여 7종의 Aspergillus속 미생물로 발효시킨 발효비지의 항비만 효과를 조사하였다. 수컷 ICR 생쥐에 5주간 고지방 식이를 실시하여 비만을 유도하고 고지방식이에 발효비지 2%를 첨가하여 6주 동안 사육하였으며, 체중, 섭취량, 혈청 총콜레스테롤, 중성지질, Alanine transaminase과 high-density lipoprotein cholesterol, 간성 glutathione과 lipid peroxide를 측정하였다. 체중의 경우에 AE4 발효 비지를 식이한 군에서 가장 많이 감소 (31.33%, P<0.05)하였고 간성 GSH와 ALT증가로 고지방혈증이 저해되었다. 이상의 결과로부터 Aspergillus속 미생물로 발효시킨 발효비지는 항비만 효과가 있는 것으로 나타났으며, 나아가 인체에서도 유의한 비만개선 작용을 기대할 수 있을 것으로 사료된다.

The anti-obesity effect of soybean curd residues (biji) fermented by seven Aspergillus spp. was investigated with obese ICR mice fed a high-fat diet. After inducing obesity by feeding high-fat diet for 5 weeks, animals were fed with a high fat diet supplemented with 2% fermented soybean curd residues for 6 weeks. Total cholesterol, triglyceride, Alanine transaminase, high-density lipoprotein cholesterol, hepatic content of glutathione and lipid peroxide were determined. In the case of body weight, AE4 group showed most prominent decrease (31.33%, P<0.05) and increase of hepatic GSH and ALT demonstrated hyperlipidemia inhibition. From the results, it is concluded that soybean curd residues fermented by Aspergillus spp. has anti-obesity effect and it is thought that fermented soybean curd resides can reduce obesity in human significantly.

키워드

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