Anti-obesity Effect of Steamed Soybean and Fermented Steamed Soybean in High-fat Diet-induced Obese ICR Mice

Hye Rin Seo; Ah Young Lee; Kye Man Cho; Eun Ju Cho; Hyun Young Kim

doi:10.20307/nps.2017.23.1.61

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Seo, Lee, Cho, Cho, and Kim: Anti-obesity Effect of Steamed Soybean and Fermented Steamed Soybean in High-fat Diet-induced Obese ICR Mice

Original Article

Natural Product Sciences 2017;23(1):61-68.

Published online: 20 January 2017

DOI: https://doi.org/10.20307/nps.2017.23.1.61

Anti-obesity Effect of Steamed Soybean and Fermented Steamed Soybean in High-fat Diet-induced Obese ICR Mice

Hye Rin Seo¹, Ah Young Lee¹, Kye Man Cho², Eun Ju Cho^1,^∗, Hyun Young Kim^2,^∗

¹Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea

²Department 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

Received 26 October 2016 Revised 21 January 2017 Accepted 23 January 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.

Keywords: Obesity, Soybean, High-fat diet, Lipid metabolism, Oxidative stress

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Fig. 1.

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.

Fig. 2.

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.

Fig. 3.

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.

Table 1.

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

¹⁾ 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.

Table 2.

Changes in body weight gain and food intake for 14 weeks

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

Values are mean ± SD (n = 6).

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

¹⁾ 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.

Table 3.

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

Values are mean ± SD (n = 6).

^a∼c 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.

Table 4.

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

Values are mean ± SD (n = 6).

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

¹⁾ HTR = High density lipoprotein cholesterol and total cholesterol ratio,

²⁾ AI = Atherogenic index,

³⁾ CRF = Cardiac risk factor.

Table 5.

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

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

Values are mean ± SD (n = 6).

^a∼b 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.

Table 6.

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

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

Values are mean ± SD (n = 6).

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