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http://dx.doi.org/10.5352/JLS.2005.15.4.536

The Effects of Kimchi with Monascus purpureus on the Body Weight Gain and Lipid Metabolism in Rats Fed High Fat Diet  

Yu Mi Hee (The Center for Traditional Microorganism Resources, Keimyung University)
Lee Hyo Jung (Department of Food Science and Technology, Keimyung University)
Im Hyo Gwon (Department of Food Science and Technology, Keimyung University)
Hwang Bo Mi Hyang (Department of Food Science and Technology, Keimyung University)
Kim Hyun Jeong (Department of Food Science and Technology, Keimyung University)
Lee In-Seon (Department of Food Science and Technology, Keimyung University)
Publication Information
Journal of Life Science / v.15, no.4, 2005 , pp. 536-541 More about this Journal
Abstract
Obesity is emerging as one of the major risk factors of death in Korea as well as western societies. This study was performed to investigate the effect of kimchi with Monascus purpureus (Hongkuk) on liver function, plasma lipid composition of rats fed high fat diet for four weeks in rats. Rats were divided into the following 6 groups; I group (normal diet), II group (normal diet with $1\%$ kimchi powder using $5.0\%$ Hongkuk), III group (high fat diet), IV group (high fat diet with $1\%$ kimchi powder), V group (hish fat diet with $1\%$ kimchi powder using $2.5\%$ Hongkuk), and VI group (high fat diet with $1\%$ kimchi powder using $5\%$ Hongkuk). Weight gains showed to decrease in group IV, V, VI. Food intake and food efficiency ratio were no significantly different among the groups. Plasma total cholesterol showed to decrease with kimchi using Hongkuk. LDL-cholesterol levels were lower in kimchi using Hongkuk than that of control group. These results demonstrated that the kimchi and kimchi using Monascus purpureus(Hongkuk) decreased weight gains and lowered serum cholesterol levels in rat.
Keywords
obesity; total cholesterol; kimchi; Monascus purpureus(Hongkuk);
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