Antiobesity effects of garlic‐added kochujang(Korean red pepper soybean paste)°

In order to develop the improved kochujang with an anti‐adipogenic effect, garlic‐added kochujang was prepared and followed by fermentation for 120 days at 30□. Anti‐adipogenic effects of the garlic‐added kochujang in cultured 3T3‐L1 adipocytes were investigated by measuring leptin and glycerol levels as indicators of lipid accumulation associated with lipolysis, respectively. Additional levels of garlic powder in the preparation of kochujang was determined from the result of a sensory evaluation test. Garlic‐added kochujang showed the highest points when the added content was 3%. Fermentation of kochujang led to decreased leptin secretion and increased glycerol release in the 3T3‐L1 adipocytes. The addition of garlic to the kochujang also resulted in reduced leptin secretion and induced lipolysis. Since these results suggested that addition of garlic into kochujang can improve the anti‐adipogenic effect of kochujang, it might be possible to develop garlic‐added kochujang as an antiobesity‐functional kochujang.