High-protein fermented whey beverage (FWB) was manufactured using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi. This study was designed to evaluate the anti-obesity activity of FWB in male rats fed a high-fat diet. Male Sprague-Dawley rats were randomly assig...
High-protein fermented whey beverage (FWB) was manufactured using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi. This study was designed to evaluate the anti-obesity activity of FWB in male rats fed a high-fat diet. Male Sprague-Dawley rats were randomly assigned to three groups (n=8 per group). The three groups differed in their diet; one group received a normal diet (ND), another, a high-fat diet (HD), and the third, a HD plus fermented whey beverage (HDFWB), for 4 wk. Supplementation with FWB (the HDFWB group) prevented weight gain and body fat accumulation. The food intake in the HDWFB group was significantly lower (p<0.05) than that of the HD group. The HDWFB group also showed a significant decrease in organ weights (p<0.05), except for the weight of the testis. There was a significant decrease in total cholesterol, LDL-cholesterol, and triglycerides in the HDFWB group compared with the HD group (p<0.05), but there was no significant difference in serum HDL-cholesterol levels among the experimental groups. Rats ingesting FWB (the HDFWB group) also showed a significant decrease in blood glucose levels, and plasma levels of insulin, leptin, and ghrelin compared to HD group (p<0.05). These results indicate that FWB has beneficial effects on dietary control, weight control, and reduction in fat composition and serum lipid level; consequently, it may provide antiobesity and hypolipidemic activity against high fat diet-induced obesity in rats.
High-protein fermented whey beverage (FWB) was manufactured using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi. This study was designed to evaluate the anti-obesity activity of FWB in male rats fed a high-fat diet. Male Sprague-Dawley rats were randomly assigned to three groups (n=8 per group). The three groups differed in their diet; one group received a normal diet (ND), another, a high-fat diet (HD), and the third, a HD plus fermented whey beverage (HDFWB), for 4 wk. Supplementation with FWB (the HDFWB group) prevented weight gain and body fat accumulation. The food intake in the HDWFB group was significantly lower (p<0.05) than that of the HD group. The HDWFB group also showed a significant decrease in organ weights (p<0.05), except for the weight of the testis. There was a significant decrease in total cholesterol, LDL-cholesterol, and triglycerides in the HDFWB group compared with the HD group (p<0.05), but there was no significant difference in serum HDL-cholesterol levels among the experimental groups. Rats ingesting FWB (the HDFWB group) also showed a significant decrease in blood glucose levels, and plasma levels of insulin, leptin, and ghrelin compared to HD group (p<0.05). These results indicate that FWB has beneficial effects on dietary control, weight control, and reduction in fat composition and serum lipid level; consequently, it may provide antiobesity and hypolipidemic activity against high fat diet-induced obesity in rats.
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제안 방법
The rats were housed in stainless steel cages in a room with controlled temperature (22±2ºC), humidity (65±5%), and lighting (12 h altering light-dark cycle). Following one week of acclimatization with a pelletized normal diet, rats were randomly divided into three groups as follows: normal diet (ND), high-fat diet (HD) and HD plus FWB (HDFWB). Each experimental group consisted of 8
During the experimental period (4 wk), the rats were given free access to food and water. Food intake was monitored daily, and their body weights were measured once per week. Weight gain was determined from body weight.
, 2015), we developed a functional fermented whey beverage (FWB) manufactured using whey protein concentrates 80 (WPC 80) and Lactobacillus plantarum DK211 isolated from traditional Korean fermented food, and evaluated its functionality and sensory properties. The aim of the present study was to investigate the potential anti-obesity and metabolic effects of FWB through the measurements of body weight gain, organ weights, serum lipid, blood glucose, insulin and appetite-related hormones in high-fat diet-induced obese rats.
, 2014). To investigate the effects of FWB on the improvement of lipid disorders in mice, the levels of triglycerides, total cholesterol, HDL-cholesterol, and LDL-cholesterol in serum were measured. It was observed that supplementation with FWB did significantly attenuate the serum levels of triglycerides, total cholesterol, and LDL-cholesterol.
대상 데이터
Following one week of acclimatization with a pelletized normal diet, rats were randomly divided into three groups as follows: normal diet (ND), high-fat diet (HD) and HD plus FWB (HDFWB). Each experimental group consisted of 8 animals. All mice in the HD and HDFWB groups received a high-fat diet.
(Korea). The rats were housed in stainless steel cages in a room with controlled temperature (22±2ºC), humidity (65±5%), and lighting (12 h altering light-dark cycle). Following one week of acclimatization with a pelletized normal diet, rats were randomly divided into three groups as follows: normal diet (ND), high-fat diet (HD) and HD plus FWB (HDFWB).
데이터처리
deviation (SD). The significance of differences among the three groups was assessed by Duncan’s multiple range test. Results were considered to be significantly different when P values were <0.
Blood glucose level (A) and serum insulin level (B) of rats receiving normal diet (ND), high-fat diet (HD) and high-fat and fermented whey beverage diet (HDFWB). a, bMeans with different superscript letter among groups are significantly different at p<0.05 by Duncan’s multiple range test.
이론/모형
Serum insulin concentrations were measured by an enzyme-linked immunosorbent assay (ELISA) using the Insulin-Rat/Mouse ELISA Kit (Millipore, USA). The major appetite-related hormones, leptin and ghrelin were measured by ELISA using the Mouse Leptin ELISA Kit and Rat/Mouse Ghrelin (Total) ELISA (Millipore, USA), respectively.
성능/효과
After the experimental period, the final body weight in HD group was 316.76±16.15 g (Table 3), consequently, rats in HD group showed a significant body weight gain compared to ND and HDFWB groups (p<0.05).
As in other animal studies, this study proved that a high fat diet for 4 wk resulted in a significant increase in the rats’ body weights. Daily food intake was also significantly increased in the HD group compared to the ND and HDFWB groups.
Both leptin and ghrelin levels in the ND and HDWFB groups were not significantly different, but those in the HD group were significantly higher than those in the ND and HDWFB groups (p<0.05).
It has been found ghrelin to be reduced in obese humans. However, our study showed conflicting results, as the serum ghrelin levels were significantly higher in the HD group than in the other groups (p<0.05) and decreased in the HDFWB group. This result agrees with those of Park et al.
It was observed that rats supplemented with FWB (the HDFWB group) for 4 consecutive weeks showed a significant decrease in the levels of serum triglycerides (65.63 ±1.78 mg(cid:127)dL-1), total cholesterol (73.75±2.05 mg(cid:127)dL-1), and LDL-cholesterol (56.88±2.94 mg(cid:127)dL-1) compared to the HD group (p<0.05) (Table 5).
To investigate the effects of FWB on the improvement of lipid disorders in mice, the levels of triglycerides, total cholesterol, HDL-cholesterol, and LDL-cholesterol in serum were measured. It was observed that supplementation with FWB did significantly attenuate the serum levels of triglycerides, total cholesterol, and LDL-cholesterol. These results were in accordance with the results reported by Jacobucci et al.
, 2009). The results showed that dietary supplementation with a fermented whey beverage had significant effect on the daily food intake compared to the HD and ND groups (p<0.05). The decrease in the number of meals in the HDWFB group indicates that the diet reduced spontaneous meal frequency during the experiment period.
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