title: Anti-obesity Effect of Fermented Whey Beverage using Lactic Acid Bacteria in Diet-induced Obese Rats.
abstract: High-protein fermented whey beverage (FWB) was manufactured using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi. This study was designed to evaluate the anti-obesity activity of FWB in male rats fed a high-fat diet. Male Sprague-Dawley rats were randomly assigned to three groups (n=8 per group). The three groups differed in their diet; one group received a normal diet (ND), another, a high-fat diet (HD), and the third, a HD plus fermented whey beverage (HDFWB), for 4 wk. Supplementation with FWB (the HDFWB group) prevented weight gain and body fat accumulation. The food intake in the HDWFB group was significantly lower (p<0.05) than that of the HD group. The HDWFB group also showed a significant decrease in organ weights (p<0.05), except for the weight of the testis. There was a significant decrease in total cholesterol, LDL-cholesterol, and triglycerides in the HDFWB group compared with the HD group (p<0.05), but there was no significant difference in serum HDL-cholesterol levels among the experimental groups. Rats ingesting FWB (the HDFWB group) also showed a significant decrease in blood glucose levels, and plasma levels of insulin, leptin, and ghrelin compared to HD group (p<0.05). These results indicate that FWB has beneficial effects on dietary control, weight control, and reduction in fat composition and serum lipid level; consequently, it may provide antiobesity and hypolipidemic activity against high fat diet-induced obesity in rats.
authors.affiliation: Department of Animal Resource & Science, Dankook University, Cheonan 31116, Korea.
authors.forename: Sung-Moon
authors.initials: SM
authors.lastname: Hong
authors.affiliation: Department of Animal Resource & Science, Dankook University, Cheonan 31116, Korea.
authors.forename: Eui-Chun
authors.initials: EC
authors.lastname: Chung
authors.affiliation: Department of Animal Resource & Science, Dankook University, Cheonan 31116, Korea.
authors.forename: Cheol-Hyun
authors.initials: CH
authors.lastname: Kim
keywords: Lactobacillus plantarum; cholesterol; leptin; obesity; whey protein