Effect of Crude Saponins from Soybean Cake on Body Weight and Glucose Tolerance in High-Fat Diet Induced Obese Mice

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

“…These results suggest that gochujang has an ameliorative effect on HFD-induced body weight gain by increasing energy expenditure, suppressing lipid production or inhibiting the absorption of excess food in diet. Choo (2000) showed that an HFD supplemented with the traditional gochujang results in a greater decrease in body weight than that of rats on HFD supplemented with were derived from fermented soybean and are composites with various physiological activities (Daveby et al, 1998;Guo, Wu, Su, Yang, & Zhang, 2009;Hwang et al, 2005;Kim et al, 2009;Naaz et al, 2003;Oakenfull & Sidhu, 1990). Daidzein, an isoflavone present in soybeans, is shown to decrease the body weight gain in HFDinduced obese mice (Hwang et al, 2005).…”

“…Koo et al (2008) found that the serum and hepatic TG levels, as well as hepatic ACC mRNA gene expression were decreased in rats fed with fermented gochujang in addition to a HFD. (Daveby et al, 1998), has also been shown to reduce serum and hepatic TG and TC levels and to inhibit hepatic FAS activity (Kim et al, 2009;Oakenfull & Sidhu, 1990). Therefore, among the secondary metabolites of RG and WG, genisteine, capsaicin, and soyasaponin seem to positively improve hyperlipidemia caused by an HFD.…”

“…Daidzein, an isoflavone present in soybeans, is shown to decrease the body weight gain in HFDinduced obese mice (Hwang et al, 2005). Kim et al (2009) reported that treatment with crude saponins isolated from soybean cake reduced the body weight gain in HFD-induced obese rat. Therefore, the reduction in body weight gain induced by gochujang diet in rats is not only due to capsaicin contained in gochujang, but is likely also due to metabolites such as isoflavone and soyasaponin compounds, generated during the fermentation process.…”

“…They also inhibit the adipocyte differentiation process via activating AMP‐activated protein kinase and lipid accumulation in fat cells and experimental animals as well as reduce white fat pad mass; thus, genistein and capsaicin have anti‐obesity effects (Hwang et al, ; Naaz et al, ). Soyasaponin, an amphipathic oleanane triterpenoid glycoside with polar sugar chains in the nonpolar pentacyclic ring (Daveby et al, ), has also been shown to reduce serum and hepatic TG and TC levels and to inhibit hepatic FAS activity (Kim et al, ; Oakenfull & Sidhu, ). Therefore, among the secondary metabolites of RG and WG, genisteine, capsaicin, and soyasaponin seem to positively improve hyperlipidemia caused by an HFD.…”

“…Therefore, these results suggest that starch materials, including rice or wheat, and additional ingredients, such as soybean koji and hot red pepper, contributed to the secondary metabolite compositions. Furthermore, these entities are involved in the modulation of obesity and hyperlipidemia (Daveby, Åman, Betz, & Musser, ; Hwang et al, ; Kim et al, ; Naaz et al, ; Oakenfull & Sidhu, ).…”