title: Effects of Yogurt Containing Fermented Pepper Juice on the Body Fat and Cholesterol Level in High Fat and High Cholesterol Diet Fed Rat.
abstract: This experiment investigated whether yogurt containing fermented pepper juice (FPJY) affects cholesterol level in high fat and high cholesterol diet (HFCD) fed rat. Twenty five Sprague-Dawley male rats of 7 wk were divided into 5 groups, and fed following diets for 9 wk; CON (control diet), HFCD (HFCD), PY (HFCD supplemented with 2% of plain yogurt), LFY (HFCD supplemented with 2% of FPJY), and HFY (HFCD supplemented with 5% of FPJY). In the LFY group, hepatic total lipid level decreased significantly compared to the HFCD group (p<0.05). Serum HDL cholesterol level tended to increase and hepatic total cholesterol level decreased and were comparable to the CON group (p>0.05). In HFY group, body weight and hepatic total lipid level significantly decreased over the HFCD group (p<0.05). Serum and hepatic total cholesterol level, kidney, and body fat weights decreased, and were compared to the CON group (p>0.05). Liver weight decreased as FPJY content was increased. Results suggested FPJY would inhibit organ hypertrophy and accumulation of body fat, hepatic lipid, and cholesterol in HFCD fed rat.
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
authors.forename: Su-Jung
authors.initials: SJ
authors.lastname: Yeon
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
authors.forename: Go-Eun
authors.initials: GE
authors.lastname: Hong
authors.affiliation: Department of Animal Science and Biotechnology, Sangji University, Wonju 220-702, Korea.
authors.forename: Chang-Kyu
authors.initials: CK
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
authors.forename: Woo Joon
authors.initials: WJ
authors.lastname: Park
authors.affiliation: Department of Animal Science and Technology, Konkuk University, Seoul 143-701, Korea.
authors.forename: Soo-Ki
authors.initials: SK
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
authors.forename: Chi-Ho
authors.initials: CH
authors.lastname: Lee
keywords: Bacillus licheniformis; body fat accumulation; fermented pepper juice; high fat and high cholesterol diet; yogurt