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 in | Bioscience, biotechnology, and biochemistry Vol. 77; no. 11; pp. 2294 - 2297 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
England
Japan Society for Bioscience, Biotechnology, and Agrochemistry
2013
Oxford University Press |
Subjects | |
Online Access | Get full text |
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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. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0916-8451 1347-6947 |
DOI: | 10.1271/bbb.130063 |