고지방식이로 유도된 비만쥐에서 청국장 섭취가 체중증가와 신체조성에 미치는 영향 = Effect of Chongkukjang Intake on Body Weight Gain and Body Composition in High Fat Diet-induced Obese Rats

다국어 초록 (Multilingual Abstract)

The effect of a traditional fermented soy product, chongkukjang, on body weight gain and body composition were studied in high fat diet-induced obese rats. The rats were divided into 3 groups (n=11, male), and fed casein, raw chongkukjang or steamed chongkukjang as dietary protein sources for 4 weeks (n=5) or 8 weeks (n=6). Body weight gain was not significantly different among experimental groups. Raw chongkukjang group had higher total organ weight but had lower epididymal fat pad weight than other groups. This result is related with decreased body fat ratio. Food efficiency ratio (FER) was higher in control group for the first 4 weeks (p<0.001). But after 4 weeks, raw chongkukjang group had highest FER. From the above-mentioned results, it can be concluded that consumption of raw chongkukjang may be helpful in preventing metabolic syndrome caused by high fat diet by decreasing body fat ratio.