Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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The Effect of Red Ginseng and Black Raspberry fermented by Lactobacillus acidophilus C in High Fat Diet-fed Mice

김치로부터 분리한 Lactobacillus acidophilus C로 발효한 홍삼 및 복분자 발효물의 비만예방 효과

  • Received : 2015.06.12
  • Accepted : 2015.06.20
  • Published : 2015.06.30
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Abstract

We investigated the anti-obesity effects of Lactobacillus acidophilus C isolated from kimchi and red ginseng and black raspberry mixture fermented by this strain. Experimental samples were prepared with 10% skim milk, 1% red ginseng extract and 1% immature black raspberry powder and without red ginseng extract and black raspberry fermented by this strain at $37^{\circ}C$ for 24 hour. Male C57BL/6J mice were randomly divided into 4 groups (a normal diet group (N), a high-fat diet group (HF), a high fat diet with L. acidophilus C (C), and a high fat diet with fermented mixture (CEx)) and were orally administered daily for 6 weeks at concentration of 2,000 mg/kg body weight. The results showed that weight gain, weight of periepididymal fat and perirenal fat, adipocyte size, lipid accumulation in liver, serum glucose concentration, serum GOT and GPT concentration and serum leptin were decreased and concentration of HDL-cholesterol and serum adiponectin were increased compared to HF group. These results suggest that fermented mixture (CEx) might be helpful in improvement of high-fat diet-induced obesity than only L. acidophilus C intake.

본 연구에서는 한국의 전통발효식품인 김치로부터 L. acidophilus를 분리 동정하고, 이 균주를 이용하여 홍삼과 복분자 미숙과를 발효시킨 조성물을 동물모델을 이용하여 항비만효과를 검토하였다. 고지방식이를 섭취시킨 C57BL/6J 마우스에 L. acidophilus C 및 홍삼 농축액과 복분자 미숙과 분말을 발효시킨 혼합발효 복합물을 6주간 투여한 결과, 혼합발효 복합물을 투여한 군에서 체중증가량, 부고환 및 신장 주위 지방의 무게, 지방세포 크기와 간조직 내 지질 축적, 혈중 포도당 농도, 혈중GOT와GPT 농도및렙틴농도를감소시켰으며, HDL-콜레스테롤과 아디포넥틴의 농도를 증가시키는 경향을 나타낸 것으로 보아, L. acidophilus C를 단독투여한 실험군에 비하여 비만을 개선시키는 것으로 나타났다. 따라서 혼합발효 복합물은 비만개선용 식품소재로서의 가능성이 있을 것으로 기대되어지며, 추후에 혼합발효 복합물의 비만 개선 메커니즘을 규명하기 위한 연구가 더 필요할 것으로 사료된다.

Keywords

References

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