Cargando…

Comparative effects of doenjang prepared from soybean and brown rice on the body weight and lipid metabolism in high fat-fed mice

The comparative effects of doenjang prepared from fermented soybean or brown rice on the body weight and lipid metabolism in C57BL/6N mice fed with high fat diet were investigated. The animals were randomly divided and given experimental diets for eight weeks: normal control diet, high fat diet, and...

Descripción completa

Detalles Bibliográficos
Autores principales:	Park, Na Young, Rico, Catherine W., Lee, Sang Chul, Kang, Mi Young
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	the Society for Free Radical Research Japan 2012
Materias:	Original Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3491250/ https://www.ncbi.nlm.nih.gov/pubmed/23170053 http://dx.doi.org/10.3164/jcbn.12-24

Ejemplares similares

Comparative Study on the Hypoglycemic and Antioxidative Effects of Fermented Paste (Doenjang) Prepared from Soybean and Brown Rice Mixed with Rice Bran or Red Ginseng Marc in Mice Fed with High Fat Diet
por: Chung, Soo Im, et al.
Publicado: (2014)

Visceral fat and body weight are reduced in overweight adults by the supplementation of Doenjang, a fermented soybean paste
por: Cha, Youn-Soo, et al.
Publicado: (2012)

Effect of Instant Cooked Giant Embryonic Rice on Body Fat Weight and Plasma Lipid Profile in High Fat-Fed Mice
por: Chung, Soo Im, et al.
Publicado: (2014)

Doenjang, A Korean Traditional Fermented Soybean Paste, Ameliorates Neuroinflammation and Neurodegeneration in Mice Fed a High-Fat Diet
por: Ko, Je Won, et al.
Publicado: (2019)

Inhibitory effects of Doenjang, Korean traditional fermented soybean paste, on oxidative stress and inflammation in adipose tissue of mice fed a high-fat diet
por: Nam, Ye Rim, et al.
Publicado: (2015)

Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production
por: Hong, Hyun Hee, et al.
Publicado: (2020)

Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste
por: Bahuguna, Ashutosh, et al.
Publicado: (2019)

Simultaneous Determination of Twenty Mycotoxins in the Korean Soybean Paste Doenjang by LC-MS/MS with Immunoaffinity Cleanup
por: Woo, So Young, et al.
Publicado: (2019)

Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste
por: Jung, Woo Yong, et al.
Publicado: (2016)

Complete Genome Sequence of Bacillus sp. Strain KICET-1, Isolated from Soybean Paste (Doenjang)
por: Park, Hyojung, et al.
Publicado: (2023)

Antioxidant and Neuroprotective Effects of Doenjang Prepared with Rhizopus, Pichia, and Bacillus
por: Kang, Su Jin, et al.
Publicado: (2016)

Modulatory Effect of Rice Bran and Phytic Acid on Glucose Metabolism in High Fat-Fed C57BL/6N Mice
por: Kim, Soo Mi, et al.
Publicado: (2010)

Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation
por: Jo, Yongwoo, et al.
Publicado: (2021)

Safety Analysis of Korean Cottage Industries’ Doenjang, a Traditional Fermented Soybean Product: A Special Reference to Biogenic Amines
por: Bahuguna, Ashutosh, et al.
Publicado: (2023)

Influence of Oryzanol and Ferulic Acid on the Lipid Metabolism and Antioxidative Status in High Fat-Fed Mice
por: Jin Son, Myoung, et al.
Publicado: (2010)

Effects of the Addition of Herbs on the Properties of Doenjang
por: Lee, Sunmin, et al.
Publicado: (2021)

In Vitro Antibacterial Effect of the Methanolic Extract of the Korean Soybean Fermented Product Doenjang against Staphylococcus aureus
por: Lalouckova, Klara, et al.
Publicado: (2021)

Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang)
por: Yi, Sung-Hun, et al.
Publicado: (2021)

Exercise Increases and Browns Muscle Lipid in High-Fat Diet-Fed Mice
por: Morton, Tiffany L., et al.
Publicado: (2016)

Wild Rice and Brown Rice Reduce Liver and Serum Lipids in Wistar Rats fed Either a Total Western Diet or a High Fat Diet
por: Eggers, Joseph, et al.
Publicado: (2022)

Doenjang prepared with mixed starter cultures attenuates azoxymethane and dextran sulfate sodium-induced colitis-associated colon carcinogenesis in mice
por: Jeong, Ji-Kang, et al.
Publicado: (2014)

Germinated Soybean Embryo Extract Ameliorates Fatty Liver Injury in High-Fat Diet-Fed Obese Mice
por: Kwon, Doyoung, et al.
Publicado: (2020)

Effects of Doenjang, a Traditional Korean Soybean Paste, with High-Salt Diet on Blood Pressure in Sprague–Dawley Rats
por: Mun, Eun-Gyung, et al.
Publicado: (2019)

Ingredient and Salinity Variations in Doenjang Stews Sold in a College Town and Consumer Acceptance of Doenjang Stews among Korean College Students
por: Hwang, Ji-Sun, et al.
Publicado: (2022)

Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities
por: Soung, Song-Hui, et al.
Publicado: (2021)

Korean fermented soybean paste (Doenjang) has anti-obesity and anti-hypertensive effects via the renin-angiotensin system (RAS) in high-fat diet-induced obese rats
por: Woo, Hayoung, et al.
Publicado: (2023)

Antihyperglycemic and Antioxidative Effects of Hydroxyethyl Methylcellulose (HEMC) and Hydroxypropyl Methylcellulose (HPMC) in Mice Fed with a High Fat Diet
por: Ban, Su Jeong, et al.
Publicado: (2012)

Udenafil, a Phosphodiesterase 5 Inhibitor, Reduces Body Weight in High-Fat-Fed Mice
por: Ryu, Seong Yul, et al.
Publicado: (2018)

In Vitro Antidiabetic and Antiobesity Activities of Traditional Kochujang and Doenjang and Their Components
por: Yang, Hye Jeong, et al.
Publicado: (2019)

α-Lipoic acid reduced weight gain and improved the lipid profile in rats fed with high fat diet
por: Seo, Eun Young, et al.
Publicado: (2012)

Lipid and Protein Oxidation of Brown Rice and Selenium-Rich Brown Rice during Storage
por: Zhang, Minghui, et al.
Publicado: (2022)

Oral Administration of Germinated, Pigmented, Giant Embryo Rice (Oryza sativa L. cv. Keunnunjami) Extract Improves the Lipid and Glucose Metabolisms in High-Fat Diet-Fed Mice
por: Chung, Soo Im, et al.
Publicado: (2021)

Anti-hyperlipidemic activity of Rhynchosia nulubilis seeds pickled with brown rice vinegar in mice fed a high-fat diet
por: Park, Ki-Moon, et al.
Publicado: (2013)

Effects of ingredients of Korean brown rice cookies on attenuation of cholesterol level and oxidative stress in high-fat diet-fed mice
por: Hong, Sun Hee, et al.
Publicado: (2017)

Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea
por: Jeong, Su-Ji, et al.
Publicado: (2021)

Antioxidant activity and anti-inflammatory activity of ethanol extract and fractions of Doenjang in LPS-stimulated RAW 264.7 macrophages
por: Kwak, Chung Shil, et al.
Publicado: (2015)

Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial doenjang
por: Lee, Hee Yul, et al.
Publicado: (2023)

Detection of Foodborne Pathogens and Analysis of Aflatoxin Levels in Home-made Doenjang Samples
por: Kim, Myunghee, et al.
Publicado: (2012)

Effect of Drying Conditions on Nutritional Quality and In Vitro Antioxidant Activity of Traditional Doenjang
por: Park, Seung Min, et al.
Publicado: (2018)

Ethanolic Extract of Taheebo Attenuates Increase in Body Weight and Fatty Liver in Mice Fed a High-Fat Diet
por: Choi, Won Hee, et al.
Publicado: (2014)

Cannot write session to /tmp/vufind_sessions/sess_dbvpiqnb4tg3fibsthqs943uh1