Effect of Soybean and Soybean Koji on Obesity and Dyslipidemia in Rats Fed a High-Fat Diet: A Comparative Study
Soybean 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 o...
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| Veröffentlicht in: | International journal of environmental research and public health 2021-06, Vol.18 (11), p.6032 |
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| creator | Park, Sihoon Lee, Jae-Joon Shin, Hye-Won Jung, Sunyoon Ha, Jung-Heun |
| description | Soybean
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
on high-fat diet-induced obesity in rats. Five-week-old male Sprague-Dawley rats were randomly divided into four groups (
= 8/group) as follows: (1) regular diet (RD), (2) high-fat diet (HFD), (3) HFD + steamed soybean (HFD+SS), and (4) HFD + soybean
(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. |
| doi_str_mv | 10.3390/ijerph18116032 |
| format | Article |
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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
on high-fat diet-induced obesity in rats. Five-week-old male Sprague-Dawley rats were randomly divided into four groups (
= 8/group) as follows: (1) regular diet (RD), (2) high-fat diet (HFD), (3) HFD + steamed soybean (HFD+SS), and (4) HFD + soybean
(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.</description><identifier>ISSN: 1660-4601</identifier><identifier>ISSN: 1661-7827</identifier><identifier>EISSN: 1660-4601</identifier><identifier>DOI: 10.3390/ijerph18116032</identifier><identifier>PMID: 34199728</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Adipose tissue ; Amino acids ; Animals ; Cholesterol ; Comparative studies ; Coronaviruses ; COVID-19 ; Diet ; Diet, High-Fat - adverse effects ; Dyslipidemia ; Dyslipidemias - etiology ; Dyslipidemias - prevention & control ; Energy ; Fatty acids ; FDA approval ; Fermentation ; Functional foods & nutraceuticals ; Gene expression ; Glycine max ; High fat diet ; Koji ; Lipids ; Lipogenesis ; Liver ; Male ; Metabolic disorders ; Metabolism ; Microorganisms ; Nutrition research ; Obesity ; Obesity - etiology ; Obesity - prevention & control ; Oils & fats ; Ostomy ; Proteins ; Rats ; Rats, Sprague-Dawley ; Soybeans ; Triglycerides</subject><ispartof>International journal of environmental research and public health, 2021-06, Vol.18 (11), p.6032</ispartof><rights>2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2021 by the authors. 2021</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c484t-387deb9a24cbffcc4c9d7723a7657a1a271d4653f730526df14193d2d42a9be3</citedby><cites>FETCH-LOGICAL-c484t-387deb9a24cbffcc4c9d7723a7657a1a271d4653f730526df14193d2d42a9be3</cites><orcidid>0000-0001-5282-531X ; 0000-0001-9217-5649 ; 0000-0001-5737-612X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8199977/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8199977/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/34199728$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Park, Sihoon</creatorcontrib><creatorcontrib>Lee, Jae-Joon</creatorcontrib><creatorcontrib>Shin, Hye-Won</creatorcontrib><creatorcontrib>Jung, Sunyoon</creatorcontrib><creatorcontrib>Ha, Jung-Heun</creatorcontrib><title>Effect of Soybean and Soybean Koji on Obesity and Dyslipidemia in Rats Fed a High-Fat Diet: A Comparative Study</title><title>International journal of environmental research and public health</title><addtitle>Int J Environ Res Public Health</addtitle><description>Soybean
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
on high-fat diet-induced obesity in rats. Five-week-old male Sprague-Dawley rats were randomly divided into four groups (
= 8/group) as follows: (1) regular diet (RD), (2) high-fat diet (HFD), (3) HFD + steamed soybean (HFD+SS), and (4) HFD + soybean
(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.</description><subject>Adipose tissue</subject><subject>Amino acids</subject><subject>Animals</subject><subject>Cholesterol</subject><subject>Comparative studies</subject><subject>Coronaviruses</subject><subject>COVID-19</subject><subject>Diet</subject><subject>Diet, High-Fat - adverse effects</subject><subject>Dyslipidemia</subject><subject>Dyslipidemias - etiology</subject><subject>Dyslipidemias - prevention & control</subject><subject>Energy</subject><subject>Fatty acids</subject><subject>FDA approval</subject><subject>Fermentation</subject><subject>Functional foods & nutraceuticals</subject><subject>Gene expression</subject><subject>Glycine max</subject><subject>High fat diet</subject><subject>Koji</subject><subject>Lipids</subject><subject>Lipogenesis</subject><subject>Liver</subject><subject>Male</subject><subject>Metabolic disorders</subject><subject>Metabolism</subject><subject>Microorganisms</subject><subject>Nutrition research</subject><subject>Obesity</subject><subject>Obesity - etiology</subject><subject>Obesity - prevention & control</subject><subject>Oils & fats</subject><subject>Ostomy</subject><subject>Proteins</subject><subject>Rats</subject><subject>Rats, Sprague-Dawley</subject><subject>Soybeans</subject><subject>Triglycerides</subject><issn>1660-4601</issn><issn>1661-7827</issn><issn>1660-4601</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>BENPR</sourceid><recordid>eNpdkc1rFTEUxYMotla3LiXgxs3UfE0ycSGU1z4rFgq2-5DJR18eM5MxyRTmvzfa-mhd3Qv3dw_33APAe4xOKZXoc9i7NO9whzFHlLwAx5hz1DCO8Msn_RF4k_MeIdoxLl-DI8qwlIJ0xyBeeO9MgdHDm7j2Tk9QT_bQ_4j7AOMEr3uXQ1n_zs7XPIQ5WDcGDcMEf-qS4dZZqOFluNs1W13geXDlCzyDmzjOOukS7h28KYtd34JXXg_ZvXusJ-B2e3G7uWyurr9935xdNYZ1rDS0E9b1UhNmeu-NYUZaIQjVgrdCY00Etoy31AuKWsKtx9URtcQyomXv6An4-iA7L_3orHFTSXpQcwqjTquKOqjnkyns1F28V119jBSiCnx6FEjx1-JyUWPIxg2DnlxcsiJtvRMRSklFP_6H7uOSpuquUlQKylGLKnX6QJkUc07OH47BSP2JUj2Psi58eGrhgP_Ljv4GDY-agw</recordid><startdate>20210604</startdate><enddate>20210604</enddate><creator>Park, Sihoon</creator><creator>Lee, Jae-Joon</creator><creator>Shin, Hye-Won</creator><creator>Jung, Sunyoon</creator><creator>Ha, Jung-Heun</creator><general>MDPI AG</general><general>MDPI</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8C1</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>COVID</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>K9.</scope><scope>M0S</scope><scope>M1P</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0001-5282-531X</orcidid><orcidid>https://orcid.org/0000-0001-9217-5649</orcidid><orcidid>https://orcid.org/0000-0001-5737-612X</orcidid></search><sort><creationdate>20210604</creationdate><title>Effect of Soybean and Soybean Koji on Obesity and Dyslipidemia in Rats Fed a High-Fat Diet: A Comparative Study</title><author>Park, Sihoon ; 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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
on high-fat diet-induced obesity in rats. Five-week-old male Sprague-Dawley rats were randomly divided into four groups (
= 8/group) as follows: (1) regular diet (RD), (2) high-fat diet (HFD), (3) HFD + steamed soybean (HFD+SS), and (4) HFD + soybean
(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.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>34199728</pmid><doi>10.3390/ijerph18116032</doi><orcidid>https://orcid.org/0000-0001-5282-531X</orcidid><orcidid>https://orcid.org/0000-0001-9217-5649</orcidid><orcidid>https://orcid.org/0000-0001-5737-612X</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Adipose tissue Amino acids Animals Cholesterol Comparative studies Coronaviruses COVID-19 Diet Diet, High-Fat - adverse effects Dyslipidemia Dyslipidemias - etiology Dyslipidemias - prevention & control Energy Fatty acids FDA approval Fermentation Functional foods & nutraceuticals Gene expression Glycine max High fat diet Koji Lipids Lipogenesis Liver Male Metabolic disorders Metabolism Microorganisms Nutrition research Obesity Obesity - etiology Obesity - prevention & control Oils & fats Ostomy Proteins Rats Rats, Sprague-Dawley Soybeans Triglycerides |
| title | Effect of Soybean and Soybean Koji on Obesity and Dyslipidemia in Rats Fed a High-Fat Diet: A Comparative Study |
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