title: Anti-obesity effects of gochujang products prepared using rice koji and soybean meju in rats.
abstract: The Korean traditional hot sauce gochujang has been reported to have biological activities. Different kinds of gochujang products were prepared based on combinations of a fungal rice koji with two kinds of bacterial soybean mejus. Diets that included gochujang products were fed to rats and anti-obesity effects were investigated. Gochujang products reduced body weight gains, epididymal fat weights, and triglyceride levels in the serum and the liver. Effects were exerted by the diet that included the non-fermented gochujang mixture, increased using a fungal rice koji, and further enhanced using a bacterial soybean meju. Dietary effects were apparently induced via inhibition of the lipogenic enzymes fatty acid synthase, malic enzyme, and lipoprotein lipase by gochujang products in epididymal adipose tissues, and inhibition of glucose-6-phosphate dehydrogenase in the liver. High levels of capsaicin and genistein in gochujang products are considered to contribute to anti-obesity effects.
authors.affiliation: CJ CheilJedang Corp., Food Research Institute, Suwon-si, 443-270 South Korea ; Department of Biotechnology, Yonsei University, Seoul, 120-749 South Korea.
authors.forename: H W
authors.initials: HW
authors.lastname: Shin
authors.affiliation: CJ CheilJedang Corp., Food Research Institute, Suwon-si, 443-270 South Korea.
authors.forename: E S
authors.initials: ES
authors.lastname: Jang
authors.affiliation: CJ CheilJedang Corp., Food Research Institute, Suwon-si, 443-270 South Korea.
authors.forename: B S
authors.initials: BS
authors.lastname: Moon
authors.affiliation: Department of Food and Nutrition, Chosun University, Gwangju, 500-759 South Korea.
authors.forename: J J
authors.initials: JJ
authors.lastname: Lee
authors.affiliation: Department of Bioscience and Biotechnology, Konkuk Univeristy, Seoul, 143-701 South Korea.
authors.forename: D E
authors.initials: DE
authors.lastname: Lee
authors.affiliation: Department of Bioscience and Biotechnology, Konkuk Univeristy, Seoul, 143-701 South Korea.
authors.forename: C H
authors.initials: CH
authors.lastname: Lee
authors.affiliation: Department of Biotechnology, Yonsei University, Seoul, 120-749 South Korea.
authors.forename: C S
authors.initials: CS
authors.lastname: Shin
keywords: Anti-obesity; Fermented gochujang; Rice koji; Soybean meju