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Anti‐obesity effect of kimchi fermented with W eissella koreensis OK 1‐6 as starter in high‐fat diet‐induced obese C57 BL /6J mice
Author(s) -
Park J.A.,
Tirupathi Pichiah P.B.,
Yu J.J.,
Oh S.H.,
Daily J.W.,
Cha Y.S.
Publication year - 2012
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.12017
Subject(s) - starter , obesity , fermentation , food science , leptin , fermentation in food processing , chemistry , endocrinology , medicine , biology , bacteria , lactic acid , genetics
Aims In this study, we investigated the anti‐obesity effects of kimchi ( K orean traditional fermented vegetable) fermented either without starter culture or with a specific starter culture, W eissella koreensis OK 1‐6. Methods and Results C 57 BL /6J mice were divided into four groups ( n = 7); normal diet, HF (high‐fat diet), HF ‐ KC (high‐fat diet containing 3% kimchi manufactured without starter) and HF ‐ KCO (high‐fat diet containing 3% kimchi manufactured with the starter culture W . koreensis OK 1‐6). After 12 weeks of dietary intervention, the mice were killed, and serum and tissue samples were examined. Serum and hepatic lipid profile, insulin, leptin concentration and expression level of lipid anabolic genes like peroxisome proliferator‐activated receptor γ, stearoyl‐ C o A desaturase‐1, liver X receptor α and SREBP 2 were significantly decreased (<0·05) along with body and epididymal fat pad weight in the HF ‐ KCO group compared with the HF ‐ KC and HF group. Conclusions These results suggested that kimchi fermented with the starter W . koreensis OK 1‐6 has anti‐obesity effects in HF ‐induced obese mice. Significance and Impact of the Study These results may contribute to nutraceutical and food industries in developing functional food and probiotics based therapies for the treatment and prevention of obesity.