한국콩연구회

발효 콩부산물을 이용한 비만 및 지질개선 기능성식품 개발

Development for Anti-obesity and Lipid Improvement Functional Foods using Fermentation Soy Residual Product

주관연구기관 : 명지대학교

연구책임자 : 최봉근

발행년월 : 2015-02

주관부처 : 농촌진흥청

원문

http://www.ndsl.kr/ndsl/commons/util/ndslOriginalView.do?dbt=TRKO&cn=TRKO201500010730&rn=&url=&pageCode=PG18

초록

Obesity is a common risk factor of metabolic disease and health problem in world wide. Obesity means that increasing fat accumulation in adipose tissue and imbalance between energy intake and expenditure. Therefore, prevention of obesity is important for healthy life. The fermented foods have unique ability for health by the boosting of nutrients. Soybean has been fermented with filamentous fungi, including Aspergillus and Monascus strain, and fermented materials have several useful biological effects. So, this study was conducted for natural source, fermented bean, that has not only reduce body weight, but also minimal side effects.

This study focused to investigate the in vitro and in vivo effects of soybean fermented with Aspergillus or Monascus on anti-obesity effects. These two fungus strain, Aspergillus and Monascus were traditionally used in East Asia that were known as produce several bioactive metabolites and to be eneficial lipid metabolism. To determination of optimal fermentation conditions, we isolated and developed validation techniques to identified active compounds and ideal conditioned products with serial steps. The anti-obesity effects were evaluated in a 3T3-L1 adipocyte cell and high fat diet induced obese mice. The lipid accumulation and obesity were inhibited by fermented soy bean treatments. In this study, fermented soybean reduced the mRNA and protein expression levels of adipogenesis related mechanisms. Taken together, these results suggested that fermented soybean the inhibition of differentiation and lipid accumulation of adipocytes and white adipocyte tissue of high fat diet induced obese. Furthermore, we tried several toxicity and preclinical tests for prepare human clinical study. The results suggest that the fermented soybean is beneficial for improving the diet induced obesity in humans. Taken together, fermented soybean has anti-obesity effects and strong possibility of being used as in the nutraceutical industry.

연구개발 결과

○ 황국 발효콩의 이소플라본 및 섬유소 조성의 변화

○ 황국 발효콩의 3T3-L1세포에서의 지방축적억제 및 메카니즘 규명

○ 홍국균 발효콩 추출물의 항비만 효능 및 세포 생존율 측정

○ 홍국균 발효콩 추출물의 항비만 작용기전 연구

○ 항비만 및 지질대사 개선하는 Aspergillus속 균주 선정

○ 황국 발효콩의 전임상 안정성확인

○ 제형연구 및 시제품 제작

○ 개별인정형 원료 식약처 인허가 준비

○ 홍국 발효콩의 대량 생산 공정 및 시스템 개발

○ 황국 발효콩의 항비만 및 지질대사 개선 효과 전임상 연구 완료

○ 홍국 발효콩의 항비만 및 지질대사 개선 효과 전임상 연구 완료