Effects of Fermented Pepper Powder on Body Fat Accumulation in Mice Fed a High-Fat Diet

被引：15

作者：

Yeon, Su-Jung ^{[1
]}

Kim, Soo-Ki ^{[2
]}

Kim, Jong Moon ^{[3
]}

Lee, Si-Kyung ^{[4
]}

Lee, Chi-Ho ^{[1
]}

机构：

[1] Konkuk Univ, Dept Food Sci & Biotechnol Anim Resources, Seoul 143701, South Korea

[2] Konkuk Univ, Dept Anim Sci & Environm, Seoul 143701, South Korea

[3] Konkuk Univ, Sch Med, Dept Rehabil Med, Seoul 143701, South Korea

[4] Konkuk Univ, Dept Appl Biol & Chem, Seoul 143701, South Korea

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2013年 / 77卷 / 11期

关键词：

capsaicin; fat accumulation; pepper; Bacillus licheniformis SK1230; degrading capsaicin; PUNGENT PRINCIPLE; CAPSICUM FRUITS; CATECHOLAMINE SECRETION; ADRENAL-MEDULLA; CAPSAICIN; METABOLISM; RATS; CAPSIATE;

D O I：

10.1271/bbb.130063

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

We investigated the effects of non-pungent pepper powder fermented by Bacillus licheniformis SK1230 on the fat accumulation in mice. Four weeks of feeding a high-fat diet with fermented pepper powder resulted in a significantly decreased hepatic total-lipid level and increased serum HDL-cholesterol, and tended to lower the fat weight. These results suggest that fermented pepper powder inhibited fat accumulation and improved lipid metabolism in mice fed the high-fat diet.

引用

页码：2294 / 2297

页数：4

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