Anti‐obesity effects of Cheonggukjang and Natto extract: from in vivo to in vitro study

In this study, we investigated the anti‐obesity effects of Cheonggukjang (CK) and Natto (NT) extract on in‐vitro and invivo models. The anti‐obesity effects of CK and NT extract were investigated by measuring Oil Red O staining in 3T3‐L1 adipocytes. Both the extracts reduced the content of Oil Red O stains in 3T3‐L1 adipocytes. For in‐vivo study the C57BL/6 mice were randomly assigned to 5 groups (n=10): Normal diet group (ND), High fat diet group (HD), High fat diet plus soybean (SS), High fat diet plus Cheonggukjang (CK), High fat diet plus Natto (NT). Animals were fed with CK or NT containing experimental diets for 10 weeks, after which they were sacrificed. Bodyweight, bodyweight gain, food intake, energy efficiency ratio, adipose tissue weight, serum insulin, leptin level and lipid profiles along with hepatic mRNA levels of gene involved in fatty acid metabolism were reduced in the CK and NT group. CK and NT groups supplementation modulated mRNA levels of lipolytic genes CPT‐1 and lipogenic genes ACC. These results suggested that the supplementation of Cheonggukjang and Natto have an anti‐obesity effect on high fat diet induced obesity in the mouse model. (This research was supported by the Globalization of Korean Foods R&D program, funded by the Ministry of Food, Agriculture, Forestry and Fisheries, Republic of Korea).