nps Natural Product Sciences Natural Product Sciences 1226-3907 2288-9027 The Korean Society of Pharmacognosy 10.20307/nps.2017.23.1.61 nps-23-61 Original Article Anti-obesity Effect of Steamed Soybean and Fermented Steamed Soybean in High-fat Diet-induced Obese ICR Mice SeoHye Rin 1 LeeAh Young 1 ChoKye Man 2 ChoEun Ju 1 ∗ KimHyun Young 2 ∗ Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 52725, Korea ∗Author for correspondence Hyun Young Kim, Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 52725, Korea. Tel: +82-55-751-3277; E-mail: hykim@gntech.ac.kr Eun Ju Cho, Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea. Tel: +82-51-510-2837; E-mail: ejcho@pusan.ac.kr 01 2017 20 01 2017 23 1 61 68 26102016 21012017 23012017 Copyright © 2017 The Korean Society of Pharmacognosy 2017 This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Abstract

This study was performed to investigate the ameliorating effects of steamed soybeans (SS) and fermented SS (FSS) on lipid metabolism in high-fat diet-induced obese mice. ICR mice were divided into four groups and given the following different diets: normal diet (ND), high-fat diet (HFD), HFD with 1% SS (HFD + SS), and HFD with 1% FSS (HFD + FSS). After 14 weeks, the body weight gain was higher in the HFD group compared with the ND group but lower in the HFD + FSS group compared with the HFD group. Plasma levels of triglyceride (TG), total cholesterol (TC), low density lipoprotein-cholesterol, aspartate aminotransferase (AST), and alanine aminotransferase (ALT) were significantly higher in the HFD group compared to the ND group, but lower in the HFD + SS and HFD + FSS groups compared with the HFD group. In addition, leptin concentration in plasma was lower in the groups fed HFD + SS and HFD + FSS compared with the HFD group. The accumulation of hepatic TG and TC was significantly inhibited in the HFD + SS and HFD + FSS groups. Furthermore, SS and FSS attenuated lipid peroxidation and nitric oxide formation in the liver induced by the high-fat diet. These results suggest that soybeans, especially FSS, may be useful in preventing obesity-induced abnormalities in lipid metabolism.

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Effects of SS and FSS on AST (A) and ALT (B) levels. Values are mean ± SD (n = 6). a∼dMeans indicated with different letters are significantly different (P < 0.05) by Duncan's multiple range test. ND: normal diet, HFD: high-fat diet, SS: 1% steamed soybean, FSS: 1% steamed soybean fermented for 60 h.

Effects of SS and FSS on plasma leptin. Values are mean ± SD (n = 6). a∼cMeans indicated with different letters are significantly different (P < 0.05) by Duncan's multiple range test. ND: normal diet, HFD: high-fat diet, SS: 1% steamed soybean, FSS: 1% steamed soybean fermented for 60 h.

Effects of SS and FSS on hepatic TG (A) and TC (B). Values are mean ± SD (n = 6). a∼bMeans indicated with different letters are significantly different (P < 0.05) by Duncan's multiple range test. ND: normal diet, HFD: high-fat diet, SS: 1% steamed soybean, FSS: 1% steamed soybean fermented for 60 h.

Diet composition (g/100 g)

Group ND HFD HFD + SS HFD + FSS
NIH#31M rodent diet1) 85 68 68 68
Lard 0 20 20 20
Corn starch 15 12 11 11
SS powder 0 0 1 0
FSS powder 0 0 0 1
Total 100 100 100 100

NIH#31M rodent diet: 5% fat, 4.02 kcal/g, Taconic Farms. ND: normal diet, HFD: high-fat diet, SS: 1% steamed soybean, FSS: 1% steamed soybean fermented for 60 h.

Changes in body weight gain and food intake for 14 weeks

Group ND HFD HFD + SS HFD + FSS
Initial body weight (g) 33.19 ± 1.71a 34.40 ± 1.55a 33.70 ± 1.54a 33.50 ± 2.25a
Final body weight (g) 41.20 ± 2.22b 54.12 ± 8.09a 44.27 ± 5.86a 43.48 ± 2.80b
Gained body weight (g) 556.6 ± 1.3b 518.8 ± 8.2a 518.6 ± 6.2a 510.2 ± 3.2b
Food intake (g/day) 55.05 ± 1.51a 54.76 ± 1.20a 54.64 ± 1.65a 55.08 ± 1.21a
FER1) 51.57 ± 0.30b 54.76 ± 2.07a 54.83 ± 1.61a 52.42 ± 0.76b

Values are mean ± SD (n = 6).

Means indicated with different letters are significantly different (P < 0.05) by Duncan's multiple range test.

FER: The Food Efficiency Ratio (body weight gain per g consumed food). ND: normal diet, HFD: high-fat diet, SS: 1% steamed soybean, FSS: 1% steamed soybean fermented for 60 h.

Changes in organ weight of mice fed a high-fat diet for 14 weeks

Group ND HFD HFD + SS HFD + FSS
Liver weight (g) 2.82 ± 0.24b 3.55 ± 1.23a 2.69 ± 0.58b 2.40 ± 0.48c
Kidney weight (g) 0.74 ± 0.05a 0.69 ± 0.08a 0.67 ± 0.10a 0.73 ± 0.11a
Left brain (g) 0.26 ± 0.01a 0.24 ± 0.01a 0.23 ± 0.02a 0.24 ± 0.03a
Right brain (g) 0.26 ± 0.02a 0.25 ± 0.02a 0.27 ± 0.02a 0.24 ± 0.02a
Small intestine weight (g) 2.08 ± 0.32a 1.73 ± 0.52a 1.64 ± 0.40a 1.67 ± 0.43a
Large intestine weight (g) 1.12 ± 0.21a 0.99 ± 0.25a 0.90 ± 0.09a 0.86 ± 0.29a

Values are mean ± SD (n = 6).

Means indicated with different letters are significantly different (P < 0.05) by Duncan's multiple range test. ND: normal diet, HFD: high-fat diet, SS: 1% steamed soybean, FSS: 1% steamed soybean fermented for 60 h.

Effect of SS and FSS on the plasma lipid profiles and plasma glucose levels

Group ND HFD HFD + SS HFD + FSS
Plasma TG (mg/dl) 128.43 ± 1.77c 169.79 ± 0.79a 138.50 ± 1.32b 128.21 ± 1.74c
Plasma TC (mg/dl) 117.08 ± 1.73c 156.10 ± 1.33a 155.11 ± 1.71a 138.05 ± 2.41b
HDL-C (mg/dl) 574.65 ± 1.59a 551.26 ± 0.81d 554.72 ± 0.48c 557.34 ± 0.35b
LDL-C (mg/dl) 516.74 ± 0.87d 570.89 ± 1.03b 572.68 ± 1.32a 555.06 ± 2.29c
HTR1) 550.64 ± 0.01a 550.33 ± 0.00d 550.35 ± 0.00c 550.42 ± 0.01b
AI2) 550.57 ± 0.02d 552.05 ± 0.04a 551.83 ± 0.02b 551.41 ± 0.04c
CRF3) 551.57 ± 0.02d 553.05 ± 0.04a 552.83 ± 0.0.2b 552.41 ± 0.04c
Plasma glucose (mg/dl) 233.00 ± 18.75a 285.00 ± 45.41a 252.75 ± 47.97a 172.00 ± 27.82b

Values are mean ± SD (n = 6).

Means indicated with different letters are significantly different (P < 0.05) by Duncan's multiple range test.

HTR = High density lipoprotein cholesterol and total cholesterol ratio,

AI = Atherogenic index,

CRF = Cardiac risk factor.

Effect of SS and FSS on lipid peroxidation in the liver, brain, and kidney

Group MDA (nmole/mg protein)
Liver Brain Kidney
ND 537.68 ± 22.97b 21.71 ± 3.83b 47.06 ± 16.93a
HFD 163.71 ± 35.28a 28.75 ± 5.87a 50.84 ± 9.47a
HFD + SS 142.34 ± 73.05a 26.80 ± 2.77ab 53.75 ± 24.96a
HFD + FSS 549.07 ± 16.17b 28.13 ± 3.05ab 45.97 ± 9.47a

Values are mean ± SD (n = 6).

Means indicated with different letters are significantly different (P < 0.05) by Duncan's multiple range test. ND: normal diet, HFD: high-fat diet, SS: 1% steamed soybean, FSS: 1% steamed soybean fermented for 60 h.

Effects of SS and FSS on NO formation in the liver, brain, and kidney

Group NaNO2 (µmole/mg protein)
Liver Brain Kidney
ND 16.90 ± 9.44b 50.59 ± 21.68a 52.24 ± 19.34a
HFD 34.00 ± 19.66a 62.53 ± 6.80a 69.94 ± 9.10a
HFD + SS 21.46 ± 9.14ab 67.07 ± 8.13a 72.22 ± 9.07a
HFD + FSS 17.80 ± 8.15b 61.37 ± 9.92a 72.58 ± 6.77a

Values are mean ± SD (n = 6).

Means indicated with different letters are significantly different (P < 0.05) by Duncan's multiple range test. ND: normal diet, HFD: high-fat diet, SS: 1% steamed soybean, FSS: 1% steamed soybean fermented for 60 h.