| Literature DB >> 27162380 |
H W Shin1, E S Jang2, B S Moon2, J J Lee3, D E Lee4, C H Lee4, C S Shin5.
Abstract
The Korean traditional hot sauce gochujang has been reported to have biological activities. Different kinds of gochujang products were prepared based on combinations of a fungal rice koji with two kinds of bacterial soybean mejus. Diets that included gochujang products were fed to rats and anti-obesity effects were investigated. Gochujang products reduced body weight gains, epididymal fat weights, and triglyceride levels in the serum and the liver. Effects were exerted by the diet that included the non-fermented gochujang mixture, increased using a fungal rice koji, and further enhanced using a bacterial soybean meju. Dietary effects were apparently induced via inhibition of the lipogenic enzymes fatty acid synthase, malic enzyme, and lipoprotein lipase by gochujang products in epididymal adipose tissues, and inhibition of glucose-6-phosphate dehydrogenase in the liver. High levels of capsaicin and genistein in gochujang products are considered to contribute to anti-obesity effects.Entities:
Keywords: Anti-obesity; Fermented gochujang; Rice koji; Soybean meju
Year: 2016 PMID： 27162380 PMCID： PMC4837739 DOI： 10.1007/s13197-015-2162-z
Source DB: PubMed Journal: J Food Sci Technol ISSN： 0022-1155 Impact factor: 2.701