Effect of fermented soybean curd residue (FSCR; SCR-meju) by aspergillus oryzae on the anti-obesity and lipids improvement*

Sang-II Lee; Ye-Kyung Lee; Soon-Dong Kim; Ji-Ean Lee; Jongkeun Choi; Jong-Phil Bak; Jong-Hwan Lim; Joo-Won Suh; In-Ae Lee

doi:10.4163/jnh.2013.46.6.493

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Lee, Lee, Kim, Lee, Choi, Bak, Lim, Suh, and Lee: Effect of fermented soybean curd residue (FSCR; SCR-meju) by aspergillus oryzae on the anti-obesity and lipids improvement*

Original Article

J Nutr Health 2013;46(6):493-502.

Published online: 10 January 2013

DOI: https://doi.org/10.4163/jnh.2013.46.6.493

Effect of fermented soybean curd residue (FSCR; SCR-meju) by aspergillus oryzae on the anti-obesity and lipids improvement^*

Sang-II Lee¹, Ye-Kyung Lee², Soon-Dong Kim², Ji-Ean Lee², Jongkeun Choi³, Jong-Phil Bak², Jong-Hwan Lim², Joo-Won Suh², In-Ae Lee^2,^§

¹ Department of Food, Nutrition and Culinary Arts, Keimyung College, Daegu 704–703, Korea

² Center for Nutraceutical and Pharmaceutical Materials, Myongji University, Yongin 449–728, Korea

³ Department of Cosmetic Science, Chungwoon University, Hongseong 350–701, Korea

^§ To whom correspondence should be addressed. E-mail: rheeinae@hanmail.net

^* This work was supported by a grant from the Next-Generation BioGreen 21 Program (No. PJ009582 & PJ009643), Rural Development Administration, Republic of Korea.

Received 2 September 2013 Revised 22 October 2013 Accepted 20 November 2013

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

In this study, we designed to confirm the dietary effect of anti-obesity of fermented soybean curd residue (FSCR; SCR-Meju; Biji-meju) by A. oryzae, which is well known as a Korean traditional meju microbe. We observed that body weight gain, serum and hepatic lipid profile, as well as the activity of ROS generating enzyme and ROS scavenging enzyme in high-fat diet induced obese mice fed experimental diet (SCR and SCR-meju). Body weight gain and epididymal fat weight of HC (high-fat diet control) was markedly higher than that of NC (Normal control). Conversely, body weight gain and epididymal fat weight of the SCR (Biji) and SCR-meju (Biji-meju) group was significantly lower than that of HC; these of the SCR-meju group was lower than that of the SCR group. Furthermore, serum TG and total-cholesterol and LDL-cholesterol contents of SCR and SCR-meju groups were lower than that of HC, and HDL-cholesterol level of the SCR-meju group was significantly higher than that of HC. In conclusion, although precise mechanisms of the antiobese effects of SCR-meju in this study are unknown, the present study provides an experimental evidence that SCR-meju may pre-vent obesity and obesity related metabolic syndromes, such as hyperlipidemia, hypertension and diabetes, and liver disease by high-fat diet. Nevertheless, further study in this filed will be needed. (J Nutr Health 2013; 46(6): 493 – 502)

Keywords: soybean curd residue (SCR, biji), aspergillus oryzae, SCR-meju (biji-meju), anit-obesity, antioxidant enzymes.

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Fig. 1.

Preparation procedure of fermented soybean curd residue (SCR-meju).

Fig. 2.

Effects of SCR and SCR-meju supplemented high fat diets on the changes in body weight gain (% against initial) of mouse fed for 8 weeks. See Fig. 1 and Table 1. Values are means (n = 6), and the values of the final week are mean ± standard deviations (n = 6). Different superscripts on the final week indicate significant differences (p ＜ 0.05).

Fig. 3.

Effects of FSCR supplemented diets on the weight of fat around epididymis in mouse fed for 8 weeks. See Table 1. Values are mean ± standard deviations (n = 5), different superscripts in the figures indicates significant differences (p ＜ 0.05).

Fig. 4.

Effects of SCR and SCR-meju supplemented high fat diets on the content of hepatic TG and TC in mouse fed for 8 weeks. See Table 1. Values are mean ± standard deviations (n = 5), different superscripts in the figures indicates significant differences (p ＜ 0.05).

Fig. 5.

Effects of SCR and SCR-meju supplemented high fat diets on the content of glutathione total lipid peroxide in mouse fed for 8 weeks. See Table 1. Values are mean ± standard deviations (n = 5), different superscripts in the figures indicates significant differences (p ＜ 0.05).

Fig. 6.

Effects of SCR and SCR-meju supplemented high fat diets on the serum ALT activity in mouse fed for 8 weeks. See Table 1. Values are mean ± standard deviations (n = 5), different superscripts in the figures indicates significant differences (p ＜ 0.05).

Fig. 7.

Effects of SCR and SCR-meju supplemented high fat diets on the activities of XO, SOD, GPX and GST in liver of mouse fed for 8 weeks. See Table 1. Values are mean ± standard deviations (n = 5), different superscripts in the figures indicates significant differences (p ＜ 0.05).

Fig. 8.

Light microscopic photographs of liver tissue (bar: 25 µ m) of mouse fed with experimental diets for 8 weeks (HE stain). The hepatocytes in HC group are distended by accumulation of multiple fat droplets and sinusoids are occluded (arrow).

Table 1.

Experimental groups and ingredients of diets (%)

Ingredients	Experimental groups ¹⁾
	NC	HC	SCR	SCR-meju
Pellet stew (5L79 diets)²⁾	100	65	63	63
Lard	–	35	35	35
Soybean curd residue (SCR)³⁾	–	–	2	–
SCR fermented by A. oryzae ⁴⁾	–	–	–	2

¹⁾ NC: normal control group, HC: high fat supplemented control group, SCR: soybean curd residue supplemented high fat diet group, SCR-meju: SCR fermented by A. oryzae supplemented high fat diet group

²⁾ The diets for animal experiments manufactured in PMI Nutrition, LLC, Brentwood, MO, USA. Guaranteed analysis: crude protein 18%, crude fat 5%, crude fiber 5%, ash 8%

³⁾ Moisture 3.28%, crude protein 20.34%, crude fat 8.72%, carbohydrate 23.94%, fiber 40.81%, ash 2.91%

⁴⁾ moisture 3.45%, crude protein 16.55%, crude fat 7.95%, carbohydrate 29.07%. fiber 39.95%, ash 3.03%

Table 2.

Effects of SCR and SCR-meju supplemented high fat diets on body weight gain and feed efficiency ratio of mouse fed for 8 weeks

Measurements	Experimental plots ¹⁾
Measurements	NC	HC	SCR	SCR-meju
Initial body weight (g)	30.70 ± 1.45 ^NS³⁾	30.60 ± 1.53	32.40 ± 1.38	31.00 ± 1.40
Final body weight (g)	36.70 ± 2.21 ^b⁴⁾	44.49 ± 2.30^a	43.22 ± 2.09^a	37.75 ± 2.24 ^b
Feed intakes (g/week)	41.92 ± 2.24 ^NS	40.40 ± 2.19	41.68 ± 2.32	40.88 ± 2.40
Calorie intakes (kcal/week)	156.36 ± 8.36 ^b	225.22 ± 12.21 ^a	233.37 ± 12.43 ^a	228.90 ± 13.44 ^a
Weight gain (g/week)	0.75 ± 0.04 ^c	1.74 ± 0.09 ^a	1.35 ± 0.07 ^b	0.84 ± 0.05 ^c
Water intakes (mL/week)	62.00 ± 4.96 ^a	33.20 ± 3.21^b	35.24 ± 2.98^b	39.20 ± 3.75^b
FER ²⁾	0.02 ± 0.00 ^b	0.04 ± 0.01 ^a	0.03 ± 0.005 ^a	0.02 ± 0.00 ^b

¹⁾ See Fig. 1 and Table 1.

²⁾ Feed efficiency ratio = Weight gain/Feed intakes

³⁾ Values are mean ± standard deviations (n = 6), different superscripts in the same row indicate significant differences (p ＜ 0.05).

⁴⁾ Not significant

Table 3.

Effects of SCR and SCR-meju supplemented high fat diets on organs weight of mouse fed for 8 weeks (relative % of body weight)

Organs	Experimental plots ¹⁾
Organs	NC	HC	SCR	SCR-meju
Liver	4.43 ± 0.19 ^ab²⁾	4.09 ± 0.20 ^b	4.52 ± 0.21 ^a	4.59 ± 0.22 ^a
Kidney	1.97 ± 0.11 ^a	1.48 ± 0.07 ^c	1.70 ± 0.09 ^b	1.77 ± 0.09 ^ab
Heart	0.58 ± 0.03 ^ab	0.53 ± 0.03 ^b	0.57 ± 0.04 ^b	0.64 ± 0.05 ^a
Testis	0.72 ± 0.04 ^a	0.57 ± 0.03 ^c	0.57 ± 0.02 ^c	0.64 ± 0.03 ^b

¹⁾ See Fig. 1 and Table 1.

²⁾ Values are mean ± standard deviations (n = 6), different superscripts in the same row indicate significant differences (p ＜ 0.05).

Table 4.

Effects of SCR and SCR-meju supplemented high fat diets on the content of serum lipid profiles in mouse fed for 8 weeks

Measurements	NC ¹⁾	HC ²⁾	SCR ³⁾	SCR-meju ⁴⁾
TG (mg/dL)	87.36 ± 2.94 ^b⁷⁾	115.06 ± 6.15 ^a	74.15 ± 4.33 ^cd	71.17 ± 3.95 ^d
TC (mg/dL)	136.20 ± 7.22 ^c	233.75 ± 9.37 ^a	203.38 ± 8.26 ^b	186.78 ± 9.75 ^b
HDL-C (mg/dL)	54.24 ± 3.18 ^a	43.44 ± 3.12 ^c	48.40 ± 2.97 ^bc	52.40 ± 2.88 ^ab
LDL-C (mg/dL)⁵⁾	64.49 ± 3.22 ^d	167.30 ± 8.37 ^a	140.15 ± 7.01 ^b	120.15 ± 6.01 ^c
AI ⁶⁾	1.51 ± 0.09 ^d	4.38 ± 0.26 ^a	3.20 ± 0.16 ^b	2.56 ± 0.13 ^c

^1–4) See Table 1.

⁵⁾ LDL-cholesterol = total cholesterol – (triglyceride / 5 + HDL-cholesterol)

⁶⁾ AI: altherogenic index = (Total cholesterol – HDL-cholesterol) / HDL-cholesterol

⁷⁾ Values are mean ± standard deviations (n = 5), different superscripts in the same row indicate significant differences (p ＜ 0.05).

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