Anti-Obesity Effect of Commercial Kochujang and Fermented Wheat Grain Products in Sprague-Dawley Rats

Abstract

The antiobesity effect of commercial kochujang and fermented wheat grains in Sprague-Dawley (SD) rats was studied. The experiment was consisted of 6 groups. Normal, high fat diet (HFD), HFD+raw wheat grains, HFD+first fermented wheat grains (FFWG, with Aspergillus oryzae) HFD+final fermented wheat grains (FiFWG, fermented more for 30~40 days), and HFD+ commercial kochujang. The results showed that final body weight, weight gain, food efficiency ratio, and adipose tissue weight were markedly decreased by the commercial kochujang and the fermented wheat grains, whereas non-fermented raw wheat grains had no such effect. Lipid contents such as total lipid, total triglyceride and total cholesterol decreased in the serum and organs of liver and adipose tissues by the commercial kochujang and the fermented wheat grains as well. These results also indicated that fermented wheat grains exhibited more suppressive effects on high fat induced-obesity than raw wheat grains. Increased fermentation time and adding the red pepper powder resulted in increased the anti-obesity effect. Especially, commercial kochujang showed higher antiobestic effects than fermented wheat grains. These in vivo findings suggested that well-fermented end products of the wheat grains and red pepper powder in kochujang could be useful in the prevention of obesity.

Gochujang prepared using rice and wheat koji partially alleviates high‐fat diet‐induced obesity in rats

“…With respect to the functionality of gochujang, various studies have examined its anti-obesity effect (Kim & Lim, 2014;Koo et al, 2008;Shin et al, 2016;Son et al, 2018). Fermented gochujang is reported to have greater anti-obesity effects than nonfermented gochujang (Rhee, Kong, Jung, & Park, 2003;Shin et al, 2016).…”

“…Gochujang possesses various biological properties, including anti‐atherosclerotic (Cha et al, ; Hyun, No, Lim, Cha, & Choi, ; Lim et al, ), anti‐obesity (Cha et al, ; Choo & Shin, ; Kim & Lim, ; Koo, Seong, Kown, Sohn, & Cha, ; Lee, Cha, Park, & Lee, ; Shin et al, ; Son et al, ; Yang, Kim, Kim, Lee, & Hong, ), anti‐diabetic (Kang et al, ; Kwon et al, ; Yang et al, ), and anti‐cancer (Park, Kong, Jung, & Rhee, ) effects. The major ingredients of gochujang are red pepper, grains (such as white, brown, and glutinous rice, barley, and wheat), and meju (fermented soybean powder).…”

Farkli Yöntemlerle Üreti̇len Türk Bi̇ber Salçalarinin Depolama Sirasindaki̇ Kali̇te Deği̇şi̇mleri̇ni̇n Beli̇rlenmesi̇ Ve Karşilaştirilmasi

“…In another study, it was revealed that 99.25% of the families living in Tokat province consumed tomato paste and 41.85% of them consumed pepper paste (Büyükbay et al, 2009). Another similar type paste of Korea, Gochujang, was reported as a healtier product by reducing fat gain, adipocyte size, serum lipid levels, leptin-secretion, tumor necrosis factor mRNA level (Ahn et al 2006;Kim et al 2014).…”