Anti-obesity Effect of Steamed Soybean and Fermented Steamed Soybean in High-fat Diet-induced Obese ICR Mice
2017
Seo, H.R., Pusan National University, Busan, Republic of Korea | Lee, A.Y., Pusan National University, Busan, Republic of Korea | Cho, K.M., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | Cho, E.J., Pusan National University, Busan, Republic of Korea | Kim, H.Y., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea
This study was performed to investigate the ameliorating effects of steamed soybeans (SS) and fermented SS (FSS) on lipid metabolism in high-fat diet-induced obese mice. ICR mice were divided into four groups and given the following different diets: normal diet (ND), high-fat diet (HFD), HFD with 1% SS (HFD + SS), and HFD with 1% FSS (HFD + FSS). After 14 weeks, the body weight gain was higher in the HFD group compared with the ND group but lower in the HFD + FSS group compared with the HFD group. Plasma levels of triglyceride (TG), total cholesterol (TC), low density lipoprotein-cholesterol, aspartate aminotransferase (AST), and alanine aminotransferase (ALT) were significantly higher in the HFD group compared to the ND group, but lower in the HFD + SS and HFD + FSS groups compared with the HFD group. In addition, leptin concentration in plasma was lower in the groups fed HFD + SS and HFD + FSS compared with the HFD group. The accumulation of hepatic TG and TC was significantly inhibited in the HFD + SS and HFD + FSS groups. Furthermore, SS and FSS attenuated lipid peroxidation and nitric oxide formation in the liver induced by the high-fat diet. These results suggest that soybeans, especially FSS, may be useful in preventing obesity-induced abnormalities in lipid metabolism.
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