Effects of Fermented Pepper Powder on Body Fat Accumulation in Mice Fed a High-Fat Diet

We investigated the effects of non-pungent pepper powder fermented by Bacillus licheniformis SK1230 on the fat accumulation in mice. Four weeks of feeding a high-fat diet with fermented pepper powder resulted in a significantly decreased hepatic total-lipid level and increased serum HDL-cholesterol,...

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Published inBioscience, biotechnology, and biochemistry Vol. 77; no. 11; pp. 2294 - 2297
Main Authors YEON, Su-Jung, KIM, Soo-Ki, KIM, Jong Moon, LEE, Si-Kyung, LEE, Chi-Ho
Format Journal Article
LanguageEnglish
Published England Japan Society for Bioscience, Biotechnology, and Agrochemistry 2013
Oxford University Press
Subjects
Adipose Tissue - drug effects
Adipose Tissue - metabolism
Animals
Bacillus - metabolism
Bacillus licheniformis
Bacillus licheniformis SK1230
Body Weight - drug effects
capsaicin
Capsicum - chemistry
Capsicum - metabolism
degrading capsaicin
Diet, High-Fat - adverse effects
Dietary Fats - administration & dosage
Dietary Supplements
fat accumulation
Fermentation
Lipid Metabolism - drug effects
Liver - drug effects
Liver - metabolism
Male
Mice
Mice, Inbred ICR
Obesity - chemically induced
Obesity - diet therapy
Obesity - metabolism
pepper
Powders - administration & dosage
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Summary:We investigated the effects of non-pungent pepper powder fermented by Bacillus licheniformis SK1230 on the fat accumulation in mice. Four weeks of feeding a high-fat diet with fermented pepper powder resulted in a significantly decreased hepatic total-lipid level and increased serum HDL-cholesterol, and tended to lower the fat weight. These results suggest that fermented pepper powder inhibited fat accumulation and improved lipid metabolism in mice fed the high-fat diet.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
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ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.130063