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Anti-obesity effects of gochujang products prepared using rice koji and soybean meju in rats

Abstract

The Korean traditional hot sauce gochujang has been reported to have biological activities. Different kinds of gochujang products were prepared based on combinations of a fungal rice koji with two kinds of bacterial soybean mejus. Diets that included gochujang products were fed to rats and anti-obesity effects were investigated. Gochujang products reduced body weight gains, epididymal fat weights, and triglyceride levels in the serum and the liver. Effects were exerted by the diet that included the non-fermented gochujang mixture, increased using a fungal rice koji, and further enhanced using a bacterial soybean meju. Dietary effects were apparently induced via inhibition of the lipogenic enzymes fatty acid synthase, malic enzyme, and lipoprotein lipase by gochujang products in epididymal adipose tissues, and inhibition of glucose-6-phosphate dehydrogenase in the liver. High levels of capsaicin and genistein in gochujang products are considered to contribute to anti-obesity effects.

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Acknowledgments

This work was supported by a grant funded by CJ CheilJedang Corp. (0F13-JF10-RD).

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Correspondence to C. S. Shin.

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Research highlights

• Gochujang products were prepared using fungal rice koji and bacterial soybean meju.

• Anti-obesity effects of a commercial gochujang were improved by bacterial fermentation.

• Capsaicin and genistein of gochujang products were responsible for anti-obesity effects.

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Shin, H.W., Jang, E.S., Moon, B.S. et al. Anti-obesity effects of gochujang products prepared using rice koji and soybean meju in rats. J Food Sci Technol 53, 1004–1013 (2016). https://doi.org/10.1007/s13197-015-2162-z

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  • DOI: https://doi.org/10.1007/s13197-015-2162-z

Keywords

  • Anti-obesity
  • Fermented gochujang
  • Rice koji
  • Soybean meju