한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제36권5호
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  • Pages.403-414
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  • 2023
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지
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복령과 황태껍질 발효물 혼합물의 고지방식이 유도 비만 동물모델에서의 항비만효과

Anti-Obesity Effect of Fermented Pollack Skin and Wolfiporia extensa Ginns in High Fat-induced Obesity Animal Model

  • 김미자 (호서대학교 보건산업연구소 ) ;
  • 강순아 (호서대학교 벤처대학원 융합공학과)
  • Mi Ja Kim (Institute of Health Industry, Hoseo University) ;
  • Soon Ah Kang (Dept. of Convergence Technology, Graduate School of Venture, Hoseo University)
  • 투고 : 2023.09.12
  • 심사 : 2023.10.16
  • 발행 : 2023.10.31
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초록

This study aimed to determine the anti-obesity effect of adding Wolfiporia extensa Ginns (W) to fermented pollack skin products in an obesity-induced animal model. The experimental groups were the normal diet group (C), high-fat diet group (HF), dried pollack skin (H1), fermented pollack skin (H2), and W of 0.1 (F2-WL), 0.3 (F2-WM), and 0.5 (F2), respectively. It was confirmed that adding W to fermented pollack skin reduced blood triglycerides, total cholesterol, and LDL levels, while increasing HDL levels. Wolfiporia extensa Ginns was effective in controlling weight and improving blood lipids in a dose-dependent manner. In histological analysis, findings of fatty liver induced by a high-fat diet were improved by the addition of H2 and W. Size and density of fat globules in the epididymis were decreased. In addition, the concentration of TNF-α was increased in the high-fat diet group, but decreased by the addition of fermented pollack skin and W. In conclusion, adding fermented dried pollack skin and Wolfiporia extensa Ginns was effective for weight control and blood lipid improvement. Thus, the use of by-products in functional foods is expected to have a high value in the future.

키워드

참고문헌

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