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http://dx.doi.org/10.3746/jkfn.2013.42.7.1043

Dietary Effects of Fermented Soybean Curd Residue (Biji) on Body Weight, Serum Lipid Profiles, and Antioxidation-Related Enzymes Activity of Mice Fed a High Fat Diet  

Lee, Sang-Il (Dept. of Food, Nutrition and Culinary Arts, Keimyung College University)
Lee, Ye-Kyung (Division of Bioscience and Bioinformatics, Myongji University)
Kim, Soon-Dong (Division of Bioscience and Bioinformatics, Myongji University)
Lee, In-Ae (Division of Bioscience and Bioinformatics, Myongji University)
Choi, Jongkeun (Dept. of Cosmetic Science, Chungwoon University)
Suh, Joo-Won (Division of Bioscience and Bioinformatics, Myongji University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.7, 2013 , pp. 1043-1053 More about this Journal
Abstract
We investigated the ability of soybean curd residue (SCR) and its fermented products to inhibit obesity and improve the blood lipid profiles of obese mice fed a high-fat diet. Samples were prepared by fermenting SCR with Aspergillus oryzae var effuses KACC 44990 (ASCR), a microbe used for the fermentation of traditional Korean Meju, and with Monascus pilosus IFO 4480 (MSCR), a microbe used for the production of red rice. In addition, AMSCR, a mixture composed of equal amounts of ASCR and MSCR, was also prepared. Male mice were divided into six groups and fed with either a normal diet, a high-fat diet, or a high-fat diet supplemented with SCR, ASCR, MSCR, or AMSCR. After 8 weeks, body weight gain, serum and hepatic lipid profiles, and the activities of enzymes that generate or scavenge reactive oxygen species (ROS) were evaluated. Compared with the high-fat diet group, all the test groups showed a significant reduction in body, organ, and epididymal fat weight gain. These effects were observed with supplements in the order AMSCR>ASCR>MSCR>SCR. Similarly, supplements of test samples reduced high levels of serum and hepatic triglycerides (TG), total cholesterol, and low-density lipoprotein (LDL) cholesterol caused by hight-fat diet, while high-density lipoprotein (HDL) cholesterol was increased. Interestingly, the ability of ASCR to lower serum TG was stronger than that of MSCR, while MSCR showed a stronger hypocholesterolemic effect than ASCR. Meanwhile, AMSCR returned comprehensively serum lipid levels to normal. In addition, hepatic damage was prevented with effects in the order AMSCR>ASCR>MSCR>SCR. Hepatic ROS generating system including xanthine oxidase (XO) and ROS scavenging system including superoxide dismutase (SOD), glutathione peroxidase (GPX) and glutathione S-transferase (GST) were recovered to normal level by all test diets. In conclusion, this study suggests that SCR and its fermented products can inhibit obesity and improve lipid profiles.
Keywords
soybean curd residue (SCR); anti-obesity; fermentation; Aspergillus oryzae; Monascus pilosus;
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Times Cited By KSCI : 10  (Citation Analysis)
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