Department of Family Medicine, Wonkwang University Hospital, Iksan 54538, Korea.
Microbial Institute for Fermentation Industry, Sunchang 56048, Korea.
Nutrients. 2022 Jul 6;14(14):2783. doi: 10.3390/nu14142783.
Kochujang shows anti-obesity effects in cell and animal models. Kochujang is traditionally prepared via slow fermentation or commercially using . We analyze the anti-obesity effects of two types of Kochujang in overweight and obese adults. The analyses included the following groups: traditional Kochujang containing either a high-dose (HTK; = 19), or a low-dose of beneficial microbes (LTK; = 18), and commercial Kochujang (CK; = 17). Waist circumference decreased significantly in the HTK and CK groups. Total cholesterol, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and triglyceride levels decreased in the HTK and LTK groups. Visceral fat is significantly reduced in the HTK group. The population of beneficial microorganisms in stool samples increased in all groups. Consumption of Kochujang reduces visceral fat content and improves the lipid profile, which can be enhanced by enrichment with beneficial microbes. These results suggest that Kochujang has the potential for application in obesity prevention.
韩国传统调味料高盐分曲奇（Kochujang）在细胞和动物模型中表现出抗肥胖作用。Kochujang 通过缓慢发酵或商业用途进行传统制备。我们分析了超重和肥胖成年人中两种类型的 Kochujang 的抗肥胖作用。分析包括以下组：含有高剂量有益微生物的传统 Kochujang（HTK；n = 19），或低剂量有益微生物的 Kochujang（LTK；n = 18），以及商业 Kochujang（CK；n = 17）。HTK 和 CK 组的腰围显著减小。HTK 和 LTK 组的总胆固醇、低密度脂蛋白胆固醇、高密度脂蛋白胆固醇和甘油三酯水平降低。HTK 组的内脏脂肪显著减少。粪便样本中有益微生物的种群在所有组中均增加。食用 Kochujang 可减少内脏脂肪含量并改善血脂谱，通过富集有益微生物可以增强这种作用。这些结果表明，Kochujang 具有预防肥胖的潜力。
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