33G-7 |
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K.-Y. PARK, J.-Y. Kim, S.-O. Kim, and S.-H. Rhee. Dept. of Food Science and Nutrition, Pusan National University, 30 Jangjun-dong, Keumjung-gu, Busan, 609-735, South Korea Kochujang is a Korean traditional fermented soybean-rice-red pepper powder paste. It has been reported that capsaicin in red pepper shows antiobestic effect and thus kochujang may have antiobestic effect. Commercial kochujang has rather prepared mainly with fermented wheat flour and grains, and red pepper powder. In this experiment, we have studied whether kochujang and the fermented ingredients can have antiobestic effect in vivo system. The SD rats were fed with high fat diet (HFD, 12% lard). and the HFD with kochujang (10% in the diet) and fermented wheat flour and grains at different stages for 4 weeks. We determined body weight, adipose tissue weights, and levels of triglyceride and cholesterol in the serum of the rats. Kochujang feeding highly reduced body weight of the rats to the level of the normal rats even though it was fed with high fat diet. Fermentation process of the wheat flour and grain mixtures also resulted in antiobesitic activity. The final-fermented wheat grains (40 days fermentation) increased the antiobesity (85% reduction) compared to non-fermented wheat mixtures (23% reduction). The weights of adipose tissues, such as epididymal fat and perirenal fat pad showed same pattern as shown in reduction of the body weights of the rats. Total lipid and cholesterol levels in serum of the rats significantly reduced by the kochujang and the final product of the fermented wheat flour and grains diets. This result indicated that fermented products of wheat grains increased antiobestic activity and kochujang which was added red pepper powder to the final fermented wheat flour and grains even more increased antiobesity in the high fat diet fed rats. More research is needed to elucidate the antiobestic mechanisms of the kochujang.
Session 33G, Nutraceuticals & Functional Foods: Lipid and probiotic functional foods
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