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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.4
- 수록면
- 336 - 342 (7page)
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초록· 키워드
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The aim of the present study was to assess the anti-obesity effects of fermented kochujang supplement in C57BL/6J mice. Thirty mice were divided into 3 groups; normal diet control group (ND), high fat diet control group (HD), and high fat diet plus kochujang supplemented group (HDK). Results were as follows: 1. Fermented kochujang supplement in high fat diet decreased body weight and epidydimal and back fat weight compared to non-supplement in HD group. 2. Lipid content and blood glucose level were lower in HDK group than HD group. 3. Fermented kochujang supplement increased mRNA level of lipolytic genes such as acyl-CoA synthetase (ACS), carnitine palmitoyltransferase-1 (CPT-1), and uncoupling proteins-1 (UCP-1) expression, whereas decreased mRNA level of adipogenic genes such as acetyl CoA carboxylase (ACC) expression. These findings suggest that fermented kochujang supplement in high fat diet normalized body weight, epididymal and back fat weight, lipid content, and blood glucose levels through controlling lipid metabolism and provides basic information on the control of obesity.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgment
References
참고문헌 (46)
참고문헌 신청
1. [학술지(정기간행물)] - Ji-Young Oh / 2006 / Changes in Microorganisms, Enzyme Activities, and Gas Formation bythe Addition of Mustard Powder on Kochujang with Different SaltConcentration / Food Science and Biotechnology 15 (2) : 298 ~ 302
2. [학술지(정기간행물)] - Kim YS / 1993 / Changes in microflora and enzyme activities of traditional kochujang during fermentation / Food Sci. Biotechnol 25 : 502 ~ 509
3. [학술지(정기간행물)] - Park KY / 2001 / Inhibitory effects of kochujang extracts on the tumor formation / J. Food Sci. Nutr 6 : 187 ~ 191
4. [학술지(정기간행물)] - Choo JJ / 2000 / Anti-obesity effects of kochujang in rats fed on a high fed diet / Korean J. Nutr 33 : 787 ~ 793
5. [학술지(정기간행물)] - Kim SJ / 1999 / Inhibitory effect of kochujang extracts on chemically induced mutagenesis / J. Food Sci. Nutr 4 : 38 ~ 42
2. [학술지(정기간행물)] - Kim YS / 1993 / Changes in microflora and enzyme activities of traditional kochujang during fermentation / Food Sci. Biotechnol 25 : 502 ~ 509
3. [학술지(정기간행물)] - Park KY / 2001 / Inhibitory effects of kochujang extracts on the tumor formation / J. Food Sci. Nutr 6 : 187 ~ 191
4. [학술지(정기간행물)] - Choo JJ / 2000 / Anti-obesity effects of kochujang in rats fed on a high fed diet / Korean J. Nutr 33 : 787 ~ 793
5. [학술지(정기간행물)] - Kim SJ / 1999 / Inhibitory effect of kochujang extracts on chemically induced mutagenesis / J. Food Sci. Nutr 4 : 38 ~ 42
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UCI(KEPA) : I410-ECN-0101-2013-573-001015451