Browse > Article
http://dx.doi.org/10.3746/jkfn.2013.42.2.188

Effects of White Bread with Konjac Glucomannan on Body Weight and Serum Lipids on Rats with Diet-Induced Obesity  

Park, Jin-Soo (Dept. of Hotel Food Service Culinary Arts, Busan Women's College)
Lee, Sang-Il (Dept. of Food Nutrition and Culinary Arts, Keimyung College)
Park, Inshik (Dept. of Food Science and Nutrition, Dong-A University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.2, 2013 , pp. 188-194 More about this Journal
Abstract
The effects of white bread supplemented with konjac glucomannan on diet-induced obesity in rats were investigated. Four groups of male Sprague-Dawley rats were examined: a non-obese control group (NC), an obese high fat diet group (HF), an obese high fat diet group given bread supplemented with 10% konjac glucomannan (KGM1) and an obese high fat diet group given bread supplemented with 20% konjac glucomannan (KGM2). The daily weight gain of the KGM1 group increased slightly and decreased in the KGM2 group compared to the HF group. The serum triglycerides, total lipid, total cholesterol, and HDL-cholesterol increased in the HF compared to the NC group, whereas they decreased in KGM1 and KGM2 groups. After having this experimental diet for 6 weeks, the body weight in KGM1 and KGM2 groups decreased compared to the HF group. While the initial R$\ddot{o}$hrer index was 23.13 in the NC group, and 31.50~32.59 in the HF, KGM1, and KGM2 groups, the index after the experimental diets for 6 weeks was 28.39 in the NC group, 36.88 in the HF group, 33.48 in the KGM1 group and 29.64 in the KGM2 group. The level of body fat increased from 1% to 7.14% in the NC group, from 15.60% to 60.05% in the HF group, and from 10.60% to 10.83% in the KMG1 group, but decreased from 10.45% to 8.20% in the KGM2 group. These results demonstrate that white bread with glucomannan is effective in reducing body weight and serum lipids in high fat diet-induced obese rats.
Keywords
white bread; konjac glucomannan; body weight; blood lipid content; obese index;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Choi YS, Lee SY. 1993. Cholesterol-lowering effect of soybean products (curd or curd residue) in rats. J Korean Soc Food Nutr 22: 673-677.
2 Park BH, Beck KY, Lee SI, Kim SD. 2006. Effect of chitosan- ascorbate containing soyfiber beni-koji on body weight and lipid content of obesity rats aid induced from high fat diet. J East Asian Soc Dietary Life 16: 663-669.   과학기술학회마을
3 Liu C, Xiao C. 2004. Characterization of konjac glucomannan- quaternized poly(4-vinyl-N-butyl) pyridine blend films and their preservation effect. J Appl Polym Sci 93: 1868-1875.   DOI   ScienceOn
4 Kim KS, Kim SD, Seo KI, Shin SY, Yoon KS, Cho YS. 2004. Food Chemistry. World Science, Seoul, Korea. p 79.
5 Ngo DN, Kim MM, Kim SK. 2008. Chitin oligosaccharides inhibit oxidative stress in live cells. Carbohydr Polym 74: 228-234.   DOI   ScienceOn
6 Newman RK, Newman CW, Graham H. 1989. The hypocholesterolemic function of barley ${\beta}$-glucans. Cereal Foods World 34: 883-886.
7 Deshaies Y, Begin F, Savoie L, Vachon C. 1990. Attenuation of the meal-induced increase in plasma lipids and adipose tissue lipoprotein lipase by guar gum in rats. J Nutr 120: 64-70.
8 Nishina PM, Schneeman BO, Freedland RA. 1991. Effects of dietary fibers on nonfasting plasma lipoprotein and apolipoprotein levels in rats. J Nutr 121: 431-437.
9 Wolever TMs, Jenkins DJA. 1993. Effects of fiber and foods on carbohydrate metabolism. 2nd ed. In Dietary Fiber in Human Nutrition. Spiiier GA, ed. CRC Press, Boca Raton, FL, USA. p 11-52.
10 Trowell H, Southgate DA, Wolever TM, Leeds AR, Gassull MA, Jenkins DJ. 1976. Dietary fiber redefined. Lancet 1:967.
11 Leinone KS, Poutanen KS, Mykkanen HM. 2000. Rye bread decreases serum total and LDL cholesterol in men with moderately elevates serum cholesterol. J Nutr 130: 164-170.
12 Kim SJ, Choi WS, You SG, Min YS. 2007. Effect of glucomannan on quality and shelf-life of low-fat chicken patty. Korea J Food Sci Technol 39: 55-60.   과학기술학회마을
13 Lee SK, Sin GL, Kim YH. 2005. Effect of mixed glucomannan and wheycalcium on the serum cholesterol and blood glucose in rats. J Fd Hyg Safety 20: 69-72.   과학기술학회마을
14 Park SJ, Kang MH. 2003. The effect of dietary noodle with glucomannan on the weight loss in high fat diet-induced obese rats. J Korea Soc Food Sci Nutr 32: 893-898.   DOI   ScienceOn
15 Yoo MH, Lee HG, Lim ST. 1997. Physical properties of the films prepared with glucomannan extracted from Amorphophallus konjac. Korean J Food Sci Technol 29: 255-260.   과학기술학회마을
16 Gallaher DD, Gallaher CM, Mahrt GJ, Carr TP, Hollingshead CH, Hesslink R Jr, Wise J. 2002. A glucomannan and chitosan fiber supplement decreases plasma cholesterol and increases cholesterol excretion in overweight normocholesterolemic humans. J Am Coll Nutr 21: 428-433.   DOI   ScienceOn
17 Westerterp-Plantenga MS. 2004. Fat intake and energybalance effects. Physiol Behav 83: 579-585.   DOI   ScienceOn
18 Pilch SM. 1987. Physiological effects and health consequences of dietary fiber. Report for FDA, Department of Health and Human Service, USA. p 23-57.
19 World Health Organization (WHO). 1990. Diet nutrition and the prevention of chronical disease. Technical Report Series No 797. Geneva.
20 Butrum RR, Clifford CK, Lanza E. 1988. NCI dietary guidelines: rationale. Am J Clin Nutr 48: 888-895.
21 Bagheri SM, Debry G. 1990. Estimation of the daily dietary fiber intake in France. Ann Nutr Metab 34: 69-75.   DOI   ScienceOn
22 The Institute of Medicine (IMO). 2005. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids. National Academy Press, Washington, DC, USA. p 936-967.
23 Han KH, Choi MS, Ahn CK, Youn MJ, Song TH. 2002. Soboru bread enriched with dietary fibers extracted from Kombu. Korean J Soc Food Cookery Sci 18: 619-624.   과학기술학회마을
24 Yook HS, Kim YH, Ahn HJ, Lee JW, Kim DJ, Kim JO, Byun MW. 2000. Rheological properties of wheat flour dough and qualities of bread prepared with dietary fiber purified from ascidian (Halocynthia roretzi ) tunic. Korean J Food Sci Technol 32: 387-395.   과학기술학회마을
25 Finny KF. 1984. An optimized, straight-dough, bread-making method after 44 years. Cereal Chem 61: 20-27.
26 Shin KO, Lee SI, Kim SD. 2008. Diet of red ginsengcheonggukjang improves streptozotocin-induced diabetes symptoms and oxidative stress. Food Sci Biotechnol 17: 287-294.
27 Kim HS, Sung CJ. 2001. Effects of dietary zinc and iron levels on serum trace minerals and obesity index in high fat diet-induced obese rats. J Korean Soc Food Sci Nutr 30: 325-330.   과학기술학회마을
28 Friedewald WT, Levy RI, Fredrickson DS. 1972. Estimation of the concentration of low-density lipoprotein cholesterol in plasma, without use of the preparative ultracentrifuge. Clin Chem 18: 499-502.
29 SPSS. 2003. Statistical Package for Social Sciences. Version 12. SPSS Inc., Chicago, IL, USA.
30 Lee IS, Lee SW, Lee IZ. 2003. Effects of tissue cultured ginseng on blood glucose and lipid in streptozotocin-induced diabetic rats. Korean J Food Sci Technol 35: 280-285.
31 Wilson JN, Wilson ST, Eator RP. 1984. Dietary fiber and lipoprotein metabolism in the genetically obese Zucker rats. Arteriosclerosis 4: 147-153.   DOI
32 Gordon T, Castelli WP, Hjortland MC, Kannel WB, Dawber TR. 1997. High density lipoprotein as a protective factor against coronary heart disease: The Framingham Study. Am J Med 62: 707-714.
33 Kanauchi O, Deuchi K, Imasato Y, Kobayashi E. 1994. Increasing effect of a chitosan and ascorbic mixture on fecal dietary fat excretion. Biosci Biotech Biochem 58: 1617-1620.   DOI
34 Jeon YJ, Kim SK. 2001. Effect of antimicrobial activity by chitosan oligosaccharides N-conjugated with asparagine. J Microbiol Biotechnol 11: 281-286.