Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Effects Against Obesity and Diabetes of Red Pepper (Capsicum annuum L.) Fermented with Lactic Acid Bacteria

유산균을 이용한 홍고추의 발효를 통한 항비만과 항당뇨 효과

  • Lee, Jun-Hyeong (Institute for Development of Bioindustrial Materials, BHNBIO Co., LTD.) ;
  • Kim, Byung-Hyuk (Institute for Development of Bioindustrial Materials, BHNBIO Co., LTD.) ;
  • Yoon, Yeo-Cho (Institute for Development of Bioindustrial Materials, BHNBIO Co., LTD.) ;
  • Kim, Jung-Gyu (Institute for Development of Bioindustrial Materials, BHNBIO Co., LTD.) ;
  • Park, Ye-Eun (Institute for Development of Bioindustrial Materials, BHNBIO Co., LTD.) ;
  • Park, Hye-Suk (Institute for Development of Bioindustrial Materials, BHNBIO Co., LTD.) ;
  • Hwang, ak-Soo (Kyochon F&B Co., LTD.) ;
  • Kwun, In-Sook (Department of Food Science and Nutrition, Andong National University) ;
  • Kwon, Gi-Seok (Department of Medicinal Plant Resources, Andong National University) ;
  • Lee, Jung-Bok (Institute for Development of Bioindustrial Materials, BHNBIO Co., LTD.)
  • 이준형 (비에이치앤바이오 기업부설 생물산업소재개발연구소) ;
  • 김병혁 (비에이치앤바이오 기업부설 생물산업소재개발연구소) ;
  • 윤여초 (비에이치앤바이오 기업부설 생물산업소재개발연구소) ;
  • 김중규 (비에이치앤바이오 기업부설 생물산업소재개발연구소) ;
  • 박예은 (비에이치앤바이오 기업부설 생물산업소재개발연구소) ;
  • 박혜숙 (비에이치앤바이오 기업부설 생물산업소재개발연구소) ;
  • 황학수 (교촌 F&B) ;
  • 권인숙 (안동대학교 식품 영양학과) ;
  • 권기석 (안동대학교 생약자원학과) ;
  • 이중복 (비에이치앤바이오 기업부설 생물산업소재개발연구소)
  • Received : 2018.10.26
  • Accepted : 2019.03.04
  • Published : 2019.03.30
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Abstract

The red pepper (Capsicum annuum L.) is one of the most important vegetables in traditional Korean food, containing vitamins A, C, and E, polyphenol, and flavonoids. In addition, red peppers have high anti-oxidant ability and are known to be effective in preventing obesity, diabetes, hypertension, digestive disorders, stress, and aging. In this study, we investigated the effects against obesity and diabetes of both fermented and non-fermented red pepper. C57BL/6N mice with induced obesity from an eight-week 45% high fat diet (HFD) were then fed either an HFD or diets containing 2.5% non-fermented red pepper marc (NRM), 1.25% fermented red pepper marc (FRM), or 2.5% FRM for a further eight weeks. An oral glucose tolerance test was performed seven weeks after dietary intake, and body weight, liver, epididymal fat weight, serum insulin level, and HOMA-IR were measured and a lipid content test performed at eight weeks. The results show that the 2.5% FRM diet reduced body and tissue weight, lipid content, serum insulin levels, and HOMA-IR compared to the 2.5% NRM and HFD diets. These results suggest that fermented red pepper is effective against obesity and diabetes. We will use this information as the basic data for the development of health food materials using red pepper.

고추(Capsicum annuum L.)는 한국 전통 음식의 중요한 채소 중 하나이며, 비타민 A, 비타민 C, 비타민 E, 폴리페놀 및 플라보노이드를 많이 함유하고 있다. 또한 고추는 높은 항산화능을 가지고 있으며, 비만, 당뇨병, 고혈압, 소화 장애, 스트레스 및 노화를 예방하는데 효과적이라고 알려져 있다. 본 연구에서는 발효 홍고추 및 발효하지 않은 홍고추의 항비만 및 당뇨병 효과를 조사하였다. 8 주 동안 45% HFD를 공급하여 비만 유도 시킨 C57BL / 6N 마우스는 HFD 사료와2.5% NRM, 1.25% FRM, 2.5% FRM을 함유한 HFD 사료를 8 주간 투여하였다. 식이섭취 시킨 후 7주 경과 후 경구당 부하검사(OGTT)를 진행하였고 8주 경과 후 체중, 간, 부고환 지방량, 혈청 인슐린 수치 및 HOMA-IR을 측정하고 지질 함량 검사를 시행하였다. 이 연구의 결과는 2.5% FRM이 HFD와 2.5% NRM보다 체중, 조직 중량, 지질 함량, 혈청 인슐린 수치 및 HOMA-IR을 감소시켰다. 이 결과를 통해 발효 홍고추는 항비만 및 항당뇨에 효과가 있는 것을 확인하였다. 또한, 본 연구는 발효 홍고추를 이용한 건강기능식품 및 기능성 생리활성증대 소재의 기초자료로 활용할 수 있을 것이다.

Keywords

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Fig. 1. Liver and epididymal fat weight of mice fed experimental diets supplemented with fermented Red pepper (Capsicum annuum L.) at 1% of diets for 8 weeks.

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Fig. 2. AUC (Area under the curve) calculation after glucose treatment in mice fed experimental diets supplemented with fermented Red pepper (Capsicum annuum L.) at 1% of diets for 8 weeks.

Table 1. Composition of experimental diets

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Table 2. Effect of fermented Red pepper (Capsicum annuum L.) powder on final body weight, food intake and food efficiency ratio

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Table 3. The lipid profiles of each experimental group after 8 weeks

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Table 4. Effect of fermented Red pepper (Capsicum annuum L.) powder on oral glucose tolerance test of each experimental group

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Table 5. Effects of the fermented (Capsicum annuum L.) on serum glucose, insulin levels and HOMA-IR in mice

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