Effects of Fermented Pepper Powder on Body Fat Accumulation in Mice Fed a High-Fat Diet
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概要
- 論文の詳細を見る
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.
- 公益社団法人 日本農芸化学会の論文
著者
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Kim Soo-Ki
Department of Microbiology, Wonju College of Medicine, Yonsei University
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Kim Jong
Department Of Agricultural Bio-resources National Academy Of Agricultural Science Rural Development
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LEE Chi-Ho
Department of Chemical Pharmacology, Faculty of Pharmaceutical Sciences, University of Tokyo
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YEON Su-Jung
Department of Food Science and Biotechnology of Animal Resources, Konkuk University
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LEE Si-Kyung
Department of Applied Biology and Chemistry, Konkuk University
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KIM Soo-Ki
Department of Animal Science and Environment, Konkuk University
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