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Fermented Soy Product Reduces Adipose Mass, Improves Insulin Sensitivity and Alters Adipose Tissue Gene Products in Mice
Author(s) -
Shrode Gayle E.,
Cole Rachel M.,
Koba Kazunori,
Tanimoto Hiroyuki,
Okabe Yuki,
Belury Martha A.
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.1_supplement.892.6
Subject(s) - medicine , endocrinology , adipose triglyceride lipase , adiponectin , adipose tissue , leptin , insulin , triglyceride , chemistry , hormone sensitive lipase , soy protein , insulin resistance , obesity , biology , lipolysis , biochemistry , cholesterol
Obesity is a problem affecting much of the world. Intake of soy may decrease tissue lipid accumulation and adipose tissue mass. We aimed to determine the effect of fermented soy product on weight gain and adiposity in growing male C57Bl/6 mice. Eight week old mice were put in a Casein Diet (C), Soy Diet (S), or Fermented Soy Diet (F) group for 17 weeks. Half of the mice fed C were switched to F at 8 weeks (CtoF). F reduced weight gain and adiposity compared to S and C. At 16 weeks, fasting glucose from the F was significantly lower from the C or S. In an insulin tolerance test (ITT), glucose lowering was more dramatic from F compared to S or C. Fasting insulin was significantly lower from F and S verses C, and the F group was significantly lower than the S group. Serum leptin was significantly reduced from F and S compared to C. mRNA of adiponectin and adipose triglyceride lipase (ATGL) were significantly elevated from S compared to C while F had no effect. F significantly lowered levels of peroxisome proliferator activated receptor gamma (PPARγ) compared to S. F reduced adipose mass, plasma insulin and glucose, serum leptin, and adipose tissue responses in fatty acid‐binding protein‐4 (FABP‐4), PPARγ, hormone‐sensitive lipase (HSL) and ATGL gene transcription. Protein analysis of PPAR responsive genes and histological evaluation will provide further insight to the mechanism. This work was supported by Ajinomoto Corp.