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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2014; 43(8): 1148-1157

Published online August 31, 2014

Copyright © The Korean Society of Food Science and Nutrition.

Effects of Stabilized Rice Bran on Obesity and Antioxidative Enzyme Activity in High Fat Diet-induced Obese C57BL/6 Mice

Ja-Young Kim1, Malshick Shin1,2, and Young-Ran Heo1,2

1Division of Food and Nutrition and 2Human Ecology Research Institute, Chonnam National University

Abstract

Rice bran (RB), a by-product obtained during polishing of un-milled rice, contains a large quantity of essential nutrients such as minerals, vitamins, fiber, amino acids, and antioxidants. In this study, the anti-obesity effects of stabilized RB addition as a food material in a diet-induced obese animal model were investigated. For the analysis, a total of 32 mice were randomly divided into four groups: normal diet group (ND, n=8), high-fat diet group (HFD, n=8), 20% RB added high fat diet group (HFRB20, n=8), and 40% RB added high fat diet group (HFRB40, n=8). The animals were sacrificed after 7 weeks. Body weight gain, various adipose tissue weights, blood glucose concentration, and serum leptin level of the HFRB40 group were found to be significantly lower than those of the HFD group. Moreover, antioxidant enzyme activity of the HFRB40 group was significantly higher than that of the HFD group. However, the HFRB20 group did not show significantly different values. The results of this study show that RB (40%) addition reduces body weight gain and improves obesity-related parameters. These results suggest RB could be considered as a functional additive material for the manufacture of anti-obesity products, and 40% RB addition would be the physiologically effective level.

Keywords: stabilized rice bran, obesity, adipose tissue, leptin, antioxidative enzyme

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2014; 43(8): 1148-1157

Published online August 31, 2014

Copyright © The Korean Society of Food Science and Nutrition.

안정화 미강이 고지방 식이로 유도된 C57BL/6 Mice의 비만과 항산화 효소 활성에 미치는 영향

Effects of Stabilized Rice Bran on Obesity and Antioxidative Enzyme Activity in High Fat Diet-induced Obese C57BL/6 Mice

Ja-Young Kim*1, Malshick Shin*1*,*2, and Young-Ran Heo*1*,*2

*1Division of Food and Nutrition and *2Human Ecology Research Institute, Chonnam National University

Abstract

Rice bran (RB), a by-product obtained during polishing of un-milled rice, contains a large quantity of essential nutrients such as minerals, vitamins, fiber, amino acids, and antioxidants. In this study, the anti-obesity effects of stabilized RB addition as a food material in a diet-induced obese animal model were investigated. For the analysis, a total of 32 mice were randomly divided into four groups: normal diet group (ND, n=8), high-fat diet group (HFD, n=8), 20% RB added high fat diet group (HFRB20, n=8), and 40% RB added high fat diet group (HFRB40, n=8). The animals were sacrificed after 7 weeks. Body weight gain, various adipose tissue weights, blood glucose concentration, and serum leptin level of the HFRB40 group were found to be significantly lower than those of the HFD group. Moreover, antioxidant enzyme activity of the HFRB40 group was significantly higher than that of the HFD group. However, the HFRB20 group did not show significantly different values. The results of this study show that RB (40%) addition reduces body weight gain and improves obesity-related parameters. These results suggest RB could be considered as a functional additive material for the manufacture of anti-obesity products, and 40% RB addition would be the physiologically effective level.

Keywords: stabilized rice bran, obesity, adipose tissue, leptin, antioxidative enzyme