Dietary effects of black bean fermented by Monascus pilosus on body weight, serum lipid profiles and activities of hepatic antioxidative enzymes in mice fed high fat diets

Sang-Il Lee; Soon-Dong Kim; Ye-Kyung Lee; Mee-Jung Kim; In-Ae Lee; Jongkeun Choi; Joo-Won Suh

doi:10.4163/kjn.2013.46.1.5

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Lee, Kim, Lee, Kim, Lee, Choi, and Suh: Dietary effects of black bean fermented by Monascus pilosus on body weight, serum lipid profiles and activities of hepatic antioxidative enzymes in mice fed high fat diets

Research Article

Korean Journal of Nutrition 2013; 46(1): 5-14.

Published online: 28 February 2012

DOI: https://doi.org/10.4163/kjn.2013.46.1.5

Dietary effects of black bean fermented by Monascus pilosus on body weight, serum lipid profiles and activities of hepatic antioxidative enzymes in mice fed high fat diets

Sang-Il Lee², Soon-Dong Kim¹, Ye-Kyung Lee¹, Mee-Jung Kim³, In-Ae Lee¹, Jongkeun Choi¹, Joo-Won Suh¹

¹Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University, Yongin 449-728, Korea.

²Department of Food, Nutrition and Cookery, Keimyung College, Daegu 704-703, Korea.

³Division of Hotel Culinary Arts and Bakery, Shinsung University, Dangjin 343-861, Korea.

To whom correspondence should be addressed. (jwsuh@mju.ac.kr)

Received 30 October 2012 Revised 4 December 2012 Accepted 28 December 2012

(open-access):

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

The anti-obesity effects of fermented black bean were tested with mice fed a high fat diet for seven weeks. Body weight gain and feed efficiency ratio (FER) in the high fat diet control (HC) group were markedly higher, compared with those of the normal control (NC) group, but were significantly lower in the 2% black bean powder supplemented high fat diet (BB) group and 2% black bean powder fermented by M. pilosus supplemented high fat diet (BBM) group, compared with those of the HC group. Food intake in the HC and BB groups was significantly lower than that of the NC and BBM groups. Water intake in the HC group was significantly lower than that of the NC group, but was higher in the BB and BBM groups, compared with that of the HC group. On the other hand, relative liver and kidney weight in the HC group was lower than that of the NC group, but was higher in the BB and BBM groups, compared with that of the HC group. In addition, whereas epididymal fat weight in the HC group was markedly higher than that of the NC group, it was significantly lower in the BB and BBM groups, compared with that of the HC group. Meanwhile, hepatic GSH in the HC group was significantly lower than that of the NC group, but was slightly higher in the BB and BBM groups, compared with that of the HC group. Although hepatic LPO in the HC group was dramatically higher than that of the NC group, it was significantly lower in the BB and BBM groups, compared with that of the HC group. In addition, serum TG, total cholesterol, and LDL-cholesterol in the HC group was significantly higher than that of the NC group, but was significantly lower in the BB and BBM groups, compared with that of the HC group. On the contrary, HDL-cholesterol in the HC group was significantly lower than that of the NC group, but was higher in the BB and BBM groups, compared with that of the HC group. In addition, activity of XOR D type in the HC group was lower than that of the NC group, but was slightly higher in the BB and BBM groups, compared with that of the NC group. Activities of ROS scavenging enzymes, such as SOD, GPX, and GST in the HC group were significantly lower than those of the NC group, but were significantly higher in the BB and BBM groups, compared with those of the HC group. In addition, serum ALT activity in the HC and BB groups was higher than that of the NC group, but was significantly lower in the BB and BBM groups, compared with that of the HC group. In histopathological findings, hepatic fat accumulation in the HC group was higher than that of the NC group, but was lower in the BBM group, compared with that of the HC and BB groups. In particular, antiobese, hypolipidemic, and antifatty liver effect of black bean powder fermented by M. pilosus was specifically higher than that of non-fermented steamed black bean. In conclusion, the constituents of black bean fermented by Monascus pilosus have been proven to not only inhibit obesity and hyperlipidemia but also decrease hepatic fat accumulation in high fat diet-induced obese mice.

Keywords: antiobese, hypolipidemic, antifatty liver, fermented black bean, Monascus pilosus

Figures and Tables

Fig. 1

Effects of black bean fermented by M. pilosus on the content of glutathione (GSH) and lipid peroxide (LPO) in the liver of mouse fed high fat diets for 7 weeks. Values are Mean ± standard deviation (n = 6), different superscripts on the bars indicate significant difference (p < 0.05). Units of GSH and LPO are represented as µmole/g tissue, respectively.

Fig. 2

Effects of black bean fermented by M. pilosus on the content of triglyceride (TG), total cholesterol, HDL-cholesterol and LDL-cholesterol of in serum of the mouse fed high fat diets for 7 weeks. Values are Mean ± standard deviation (n = 6), different superscripts on the bars indicate significant difference (p < 0.05).

Fig. 3

Effects of black bean fermented by M. pilosus on the activities of hepatic XOR D and O type enzyme in the mouse fed high fat diets for 7 weeks. Values are Mean ± standard deviation (n = 6), different superscripts on the bars indicate significant difference (p < 0.05). Units of XOR D type and O type activity are represented as uric acid nmole/min/mg protein, respectively.

Fig. 4

Effects of black bean fermented by M. pilosus on the activities of hepatic SOD, GST, GPX and serum ALT in the mouse fed with high fat diets for 7 weeks. Values are Mean ± standard deviation (n = 6), different superscripts on the bars indicate significant difference (p < 0.05). Units of SOD, GST, GPX and ALT are represented as U/mg protein, thioether nmole/min/mg protein, NADPH nmole/min/mg protein and Karmen units, respectively.

Fig. 5

Light microscopic photographs of liver tissue (bar: 30 µm) of mouse fed black bean fermented by M. pilosus supplemented high fat diets for 7 weeks (HE stain). See Table 1. C; central vein. Arrows (H1 and, H2) in HC: focal infiltration of inflammatory cells.

Table 1

Experimental groups and ingredients of diets (%)

1) NC: normal control group, HC: high fat diet control group, BB: 2% steamed black bean powder supplemented high fat diet group, BBM: 2% black bean powder fermented by M. pilosus supplemented high fat diet group 2) The diets for animal experiments manufactured in the PMI Nutrition, LLC, Brentwood, MO, USA. Guaranteed analysis: crude protein 18%, crude fat 5%, crude fiber 5%, ash 8%

Table 2

Effects of black bean fermented by M. pilosus on body weight gain and feed efficiency ratio of mouse fed high fat supplemented diets for 7 weeks

1) See table 1 2) Feed efficiency ratio 3) Not significant 4) Values are mean ± standard deviations (n = 6), different superscripts in the same row indicate significant differences (p < 0.05)

Table 3

Effects of black bean fermented by M. pilosus on organs weight and content of fat around epididymis in mouse fed high fat supplemented diets for 7 weeks (% against body weight)

1) See table 1 2) Values are mean ± standard deviations (n = 6), different superscripts in the same row indicate significant differences (p < 0.05) 3) Not significant

Notes

This research was supported by Industrialization Support Program for Bio-technology of Agriculture and Forestry (810007-03-3-SB110), Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea.

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