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Black beans (Glycine max (L.) Merrill) included in a multi-grain rice reduce total cholesterol and enhance antioxidant capacity in high-fat diet-induced obese mice

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Abstract

This study investigated the effects of black bean (BB) supplementation on the growth performance, lipid metabolism, and antioxidant capacity of high-fat diet-induced obese mice. The results demonstrated that although the inclusion of BBs led to increased body weight, total energy intake, and feed efficiency ratio, it did not significantly alter the overall body composition, including adiposity. Notably, BB consumption reduced total cholesterol levels, suggesting its potential to manage dyslipidemia and reduce the risk of atherosclerotic cardiovascular diseases. Furthermore, BBs significantly enhanced in the total antioxidant capacity, as indicated by the notable increase in both the total antioxidant capacity and superoxide dismutase activity. These findings provide significant insights into the promising health benefits of BBs in the context of metabolic syndrome and related health complications.

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Acknowledgements

This research was supported by Cuchen Co., Ltd. (202200000000711).

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  1. Hayoon Kim and Sumin Kang have contributed equally to this work.

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  1. Department of Food and Nutrition, Hanyang University, Seoul, 04763, Korea

    Hayoon Kim, Sumin Kang & Gwang-woong Go

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  1. Hayoon Kim
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Correspondence to Gwang-woong Go.

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Kim, H., Kang, S. & Go, Gw. Black beans (Glycine max (L.) Merrill) included in a multi-grain rice reduce total cholesterol and enhance antioxidant capacity in high-fat diet-induced obese mice. Food Sci Biotechnol (2024). https://doi.org/10.1007/s10068-024-01533-z

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