Sihoon Park, Jae-Joon Lee, Hye-Won Shin, Sunyoon Jung, Jung-Heun Ha
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引用次数: 7
Abstract
Soybean koji refers to steamed soybeans inoculated with microbial species. Soybean fermentation improves the health benefits of soybeans. Obesity is a serious health concern owing to its increasing incidence rate and high association with other metabolic diseases. Therefore, we investigated the effects of soybean and soybean koji on high-fat diet-induced obesity in rats. Five-week-old male Sprague-Dawley rats were randomly divided into four groups (n = 8/group) as follows: (1) regular diet (RD), (2) high-fat diet (HFD), (3) HFD + steamed soybean (HFD+SS), and (4) HFD + soybean koji (HFD+SK). SK contained more free amino acids and unsaturated fatty acids than SS. In a rat model of obesity, SK consumption significantly alleviated the increase in weight of white adipose tissue and mRNA expression of lipogenic genes, whereas SS consumption did not. Both SS and SK reduced serum triglyceride, total cholesterol, and low-density lipoprotein cholesterol levels, and increased high-density lipoprotein cholesterol levels. SS and SK also inhibited lipid accumulation in the liver and white adipose tissue and reduced adipocyte size. Although both SS and SK could alleviate HFD-induced dyslipidemia, SK has better anti-obesity effects than SS by regulating lipogenesis. Overall, SK is an excellent functional food that may prevent obesity.
大豆麴指的是接种了微生物菌种的蒸大豆。大豆发酵提高了大豆对健康的益处。由于肥胖症的发病率不断上升，且与其他代谢性疾病密切相关，肥胖症已成为一个严重的健康问题。因此，我们研究了大豆和大豆麴对高脂饮食诱发的大鼠肥胖症的影响。将 5 周大的雄性 Sprague-Dawley 大鼠随机分为以下 4 组（每组 8 只）：(1）普通饮食组（RD）；（2）高脂饮食组（HFD）；（3）高脂饮食+蒸大豆组（HFD+SS）；（4）高脂饮食+大豆麴组（HFD+SK）。与 SS 相比，SK 含有更多的游离氨基酸和不饱和脂肪酸。在肥胖大鼠模型中，食用 SK 能显著减轻白色脂肪组织重量的增加和脂肪生成基因 mRNA 的表达，而食用 SS 则没有。SS和SK都能降低血清甘油三酯、总胆固醇和低密度脂蛋白胆固醇的水平，提高高密度脂蛋白胆固醇的水平。SS 和 SK 还能抑制肝脏和白色脂肪组织中的脂质积累，缩小脂肪细胞的体积。虽然 SS 和 SK 都能缓解 HFD 引起的血脂异常，但 SK 通过调节脂肪生成比 SS 具有更好的抗肥胖效果。总之，SK 是一种可预防肥胖的优良功能食品。
期刊介绍：
International Journal of Environmental Research and Public Health (IJERPH) (ISSN 1660-4601) is a peer-reviewed scientific journal that publishes original articles, critical reviews, research notes, and short communications in the interdisciplinary area of environmental health sciences and public health. It links several scientific disciplines including biology, biochemistry, biotechnology, cellular and molecular biology, chemistry, computer science, ecology, engineering, epidemiology, genetics, immunology, microbiology, oncology, pathology, pharmacology, and toxicology, in an integrated fashion, to address critical issues related to environmental quality and public health. Therefore, IJERPH focuses on the publication of scientific and technical information on the impacts of natural phenomena and anthropogenic factors on the quality of our environment, the interrelationships between environmental health and the quality of life, as well as the socio-cultural, political, economic, and legal considerations related to environmental stewardship and public health.
The 2018 IJERPH Outstanding Reviewer Award has been launched! This award acknowledge those who have generously dedicated their time to review manuscripts submitted to IJERPH. See full details at http://www.mdpi.com/journal/ijerph/awards.
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