The effect of anthocyanins extracted from black soybean (Glycine max L.) seed coats on body weight, adipose tissue weight, and serum lipids was evaluated in rats fed a high fat diet (HFD). Rats were raised on a normal diet (ND) (based on the AIN-93M diet), HFD (ND supplemented with 16% lard oil), HFD containing 10% black soybean, and HFD containing 0.037% black soybean anthocyanins (equivalent to that in the 10% black soybean diet). Weight gain was significantly lowered in the rats fed HFD plus black soybean anthocyanins compared with the rats fed HFD alone (P < .05) and reversed to the level of the rats fed ND. The black soybean diet also decreased body weight gain compared with the HFD (P < .05). The black soybean anthocyanins-added diet suppressed the HFD-induced weight gain in liver intermediately and tended to decrease the weights of epididymal and perirenal fat pads. The black soybean anthocyanins were also effective in improving the lipid profile. They significantly reduced the levels of serum triglyceride and cholesterol (P < .05), while they markedly increased the high-density lipoprotein-cholesterol concentration, which was decreased in the rats fed HFD (P < .05). These results indicate that the anthocyanins in black soybean seed coats have an anti-obesity effect, which can reverse the effects of HFD on body weight, adipose tissue weight, and serum lipid contents.
Soybean has many compounds with a variety of biological properties that potentially benefit human health; among them, isoflavones have inhibitory effects on lipid oxidation in adipose tissue. In this study, we examined two Korean traditional fermented soybean products--doenjang (DNJ) and cheonggukjang (CGJ)--for their ability to suppress redox-sensitive nuclear factor κB (NF-κB) activation in the kidney of rats fed a high-fat diet. Sprague-Dawley rats, 4 weeks old, were fed soybean, DNJ, or CGJ (1 g/kg/day) with a 20% fat diet for 6 weeks. Body weight and food intake were carefully monitored. NF-κB-related activities of genes for inflammatory proteins, such as inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), and vascular cell adhesion molecule-1 (VCAM-1), were determined. The soybean products exhibited antioxidative action by maintaining redox regulation, suppressing NF-κB activation, and modulating the expression of genes for NF-κB-induced inflammatory proteins such as COX-2, iNOS, and VCAM-1. Based on these results, we conclude that Korean traditional soybean fermented products, especially CGJ, suppress the generation of reactive species, NF-κB activity, and NF-κB-related inflammatory genes.
Antiobestic effect of Korean fermented soy foods by using SD‐rats and C57BL/6 mice was studied. Doenjang and chungkukjang(short‐fermented soy paste) showed higher antiobestic activities when fed with high‐fat diet. Traditionally prepared doenjang especially exhibited highest antiobesity in the in vivo studies. The levels of serum cholesterol and triglycerides in the rats treated with doenjang diet significantly decreased to the levels of normal diet‐fed rats. Anthocyanins from the coat of black soybeans showed antiobestic effect. Doenjang prepared with A. oryzae and natural salt or bamboo salt for the fermentation increased antiobestic effect. Black soybean doenjang showed the highest antiobestic effect in C57BL/6 mice, expressing lower proteins of PPARγ and SREBP‐1 in the western blot analysis. Doenjang and chungkukjang significantly increased PPARα that suppressed inflammation in YPEN‐1 endothelial cells. The doenjang treated cells also decreased expressions of NF‐κB and COX‐2, but it increased adiponectin expression that caused lipid lysis. The expressions of PPARα and adiponectin increased, however, the NF‐κB, COX‐2 and iNOS protein levels considerably decreased in doenjang and chungkukjang treated SD‐rats.
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