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http://dx.doi.org/10.5762/KAIS.2013.14.11.5800

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

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)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.14, no.11, 2013 , pp. 5800-5808 More about this Journal
Abstract
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.
Keywords
Anti-obesity; Aspergillus; High-fat diet; Serum lipid profiles; Soybean curd residue;
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