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Effect of Soybean and Soybean Koji on Obesity and Dyslipidemia in Rats Fed a High-Fat Diet: A Comparative Study

Author

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  • Sihoon Park

    (Department of Food and Nutrition, Chosun University, Gwangju 61452, Korea
    These authors contributed equally to this work.)

  • Jae-Joon Lee

    (Department of Food and Nutrition, Chosun University, Gwangju 61452, Korea
    These authors contributed equally to this work.)

  • Hye-Won Shin

    (Food R&D Institute, CJ CheilJedang Corp., Suwon 16495, Korea)

  • Sunyoon Jung

    (Research Center for Industrialization of Natural Neutralization, Dankook University, Cheonan 31116, Korea
    Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Korea)

  • Jung-Heun Ha

    (Research Center for Industrialization of Natural Neutralization, Dankook University, Cheonan 31116, Korea
    Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Korea)

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.

Suggested Citation

  • Sihoon Park & Jae-Joon Lee & Hye-Won Shin & Sunyoon Jung & Jung-Heun Ha, 2021. "Effect of Soybean and Soybean Koji on Obesity and Dyslipidemia in Rats Fed a High-Fat Diet: A Comparative Study," IJERPH, MDPI, vol. 18(11), pages 1-19, June.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:11:p:6032-:d:568617
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    References listed on IDEAS

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    1. Qi Zhu & Min Li & Yu Ji & Youpeng Shi & Jie Zhou & Qianyue Li & Ruoyu Qin & Xun Zhuang, 2021. "“Stay-at-Home” Lifestyle Effect on Weight Gain during the COVID-19 Outbreak Confinement in China," IJERPH, MDPI, vol. 18(4), pages 1-13, February.
    2. Seika Kamohara & Rémy Burcelin & Jeffrey L. Halaas & Jeffrey M. Friedman & Maureen J. Charron, 1997. "Acute stimulation of glucose metabolism in mice by leptin treatment," Nature, Nature, vol. 389(6649), pages 374-377, September.
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