Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Weight Reduction Effect of Extract of Fermented Red Pepper on Female College Students

비만여대생을 대상으로 고추발효추출물의 체중감량 효과에 대한 연구

  • 장은재 (동덕여자대학교 식품영양학과) ;
  • 김동건 (동덕여자대학교 데이터정보학과) ;
  • 김진만 (고려대학교 병설 보건대학 식품영양과) ;
  • 서형주 (고려대학교 병설 보건대학 식품영양과) ;
  • 오성훈 (안산공과대학 식품공학과)
  • Published : 2003.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was attempted to evaluate the effectiveness of extract of fermented red pepper The extract of fermented red pepper was prepared from fermented red pepper puree and polydextrose. Sixteen female college students were participated in this 8 weeks weight control program. All subjects were randomly assigned to the Internet Diet (ID) group or Internet I, fermented red pepper (IR) group. Mean energy intake of ID group was 1,279.9$\pm$112.0 kcal (carbohydrate: 66.9%, protein: 17.4%, fat: 15.6%) and IR group consumed 1,223.8$\pm$57.1 kcal (carbohydrate: 66.3%, protein: 19.3%, fat: 14.4%) during program. The ID group lost 2.5$\pm$1.0 kg of body weight, 0,9$\pm$0,7 kg of fat mass and 1.6$\pm$0.7 kg of lean body mass, and the IR group lost 2.7$\pm$0.3 kg of body weight, 1.8$\pm$0.6 kg of fat mass and 0.9$\pm$0.7 kg of lean body mass. There was no significant differences in the loss of total body weight & lean body mass between two groups, however, the fat mass and the abdominal fat were significantly decreased in the IR group compared to the IC group (p<0.05) The ID group experienced a significantly reduced Resting Metabolic Rate (RMR), however, IC group slightly increased. The change of RMR between groups were significantly different (p<0.05) . There were no differences in the change of blood glucose, total-cholesterol, HDL-cholesterol, LDL-cholesterol and triglyceride between groups. Therefore, the intake of fermented red pepper doting the weight control program might decreased the body fat especially abdominal fat and prevent the decline of RMR during weight reduction period.

고추발효 추출물의 체중감량효과를 알아보기 위하여 여대생을 대상으로 인터넷으로 체중감량을 하는(ID) 그룹과 인터넷과 고추발효 추출물을 섭취하는(IR) 그룹으로 나누어 8주 동안 체중감량 프로그램을 실시하여 체중감량 프로그램 전후와 두 그룹간의 체중, 체지방, 제지방, 기초대사량, 엉덩이, 허리 둘레, 피하지방 두께, 혈당, 혈중 지질의 변화를 관찰하였다. 체중감량 프로그램 전 두 그룹간의 나이, 신장, 체중, 체지방과 제지방 등은 차이가 없었으며, 평소 식이 섭취량도 1944.7$\pm$34.4 kcal와 1864.0$\pm$124.6 kcal로 차이가 없었으며, 체중감량 프로그램 동안 ID그룹의 열량 섭취는 1279.9$\pm$112.0kcal, IR 그룹은 1223.8$\pm$57.1kcal이었다. 8주간의 체중감량 프로그램이 끝낸 후 ID 그룹은 체중, 체지방량, 제지방량, 기초대사량과 BMI가 유의적으로 감소한 반면 IR 그룹은 체중, 체지방율, 체지방량, 제지방량과 BMI가 유의적으로 감소하였다. 두 그룹간의 비교에서 체지방율, 체지방량과 기초대사량이 유의적인 차이를 나타내었는데, 고추발효 추출물의 섭취가 체중에는 영향을 못 미쳤으나, 체지방의 감소를 유발하였으며, 기초대사율의 감소를 방지한 것으로 나타났다. 체중 감량 프로그램동안 ID 그룹의 엉덩이, 허리둘레, WHR은 유의적으로 감소한 반면 IR 그룹은 유의적인 변화를 관찰할 수 없었다. 피하지방두께의 변화에서는 IR 그룹의 복부지방 두께를 제외하고는 유의적으로 감소하지 않았다. 두 그룹간의 비교에서 IR그룹의 복부지방에서 유의적인 변화를 관찰할 수 있어 고추발효 추출물이 주로 복부의 체지방을 감소시킨 것으로 나타났다. 혈액의 변화는 ID그룹의 HDL-콜레스테롤을 제외하고는 유의적인 변화를 관찰할 수 없었는데, 그 이유는 체중감량 프로그램 동안 저지방식이를 권장하였고, 실험시작 전 실험대상자의 초기 혈당 및 혈중 지질 농도가 정상 범위이었기 때문에 혈당이나 혈중지질 변화를 관찰할 수 없었던 것으로 나타났다. 그러므로 체중감량 프로그램에서 고추발효 추출물의 섭취가 체중, 혈당, 혈중 지질의 농도에는 영향을 미치지 못했으나, 체지방 특히 복부지방을 감소시켰으며, 체중감량 시 발생하는 기초대사량의 감소를 방지한 것으로 판단되어진다.

Keywords

References

  1. Kae SH. 2001. Patterns of body weight and diet for Korean.-1998 National Health and Nutrition Survey-. Proceeding for Korean Cummunity Nutrition. Society Spring Conference p 7-28.
  2. Oh SJ, Kim YS, Park CY, Kim SW, Yang IM, Kim JW, Choi YK, Paeng JR, Shin HD. 2000. Body fat decreasing mechanism of red ginseng compound. J Kor Soc Study Obesity 9: 209-218.
  3. Lee HY. 1997. A study on effects of aloe added diet control program S-28 on obese women. J Kor Soc Study Obesity 6: 75-84.
  4. Moon SJ, Kim HK, Ahn KM, Kim HY, Kim SB, Kim SB, Yeo IH. 1997. The effect of (-)-hydroxyxitrate on weight control program in obese women. Korean J Nutrition 30: 155-169.
  5. Noh SK. 2002. Functional action of flavonoids for treatment of obesity. Food Industry & Nutrition 7: 27-29.
  6. Lee JH. 2002. Species, mechanism, method and clinical evaluation of weight reduction food. Forum of Functional Health Food.
  7. Henry CJK, Emery B. 1985. Effect of spiced food on metabolic rate. Hum Nutr Clin Nutr 40C: 165-168.
  8. Kawada T, Watanabe T, Takaishi T, Tanaka T, Iwai K. 1986. Capsaicin induced $\beta$-adrenergic action on energy metabolism in rats: influence of capsaicin on oxygen consumption, the respiratory quotient and substrate utilization. Proc Soc Exp Biol Med 183: 250-256. https://doi.org/10.3181/00379727-183-42414
  9. Lee CH. 1992. The effect of absorption and energy metabolism on capsaicin. Segwhahak Nyusu 12: 227-231.
  10. Sambaiah K, Satyanarayana MN. 1982. Influence of red pepper and capsaicin on body composition and lipogenesis in rats. J Biosci 4: 425-430. https://doi.org/10.1007/BF02704635
  11. Kawada T, Hgihara K, Iwai K. 1986. Effects of capsaicin on lipid metabolism in rats fed a high fat diet. J Nutr 116: 1272-1278. https://doi.org/10.1093/jn/116.7.1272
  12. Watanabe T, Kawada T, Iwai K. 1987. Enhancement by capsaicin of erergy metabolism in rats through secretion of catecholamine from adrenal medulla. Agric Biol Chem 51: 75-79. https://doi.org/10.1271/bbb1961.51.75
  13. Choo JJ, Shin HJ. 1999. Body-fat suppressive effects of capsaicin through $\beta$-adrenergic stimulation in rat fed a highfat diet. Korean J Nutrition 32: 533-539.
  14. Yoshioka M, St-Pieere, Suzuki M, Trembley A. 1998. Effects of red pepper added to high-fat and high-carbohydrate meals on energy metabolism and substrate utilization in Japanese women. Bri J Nur 80: 504-510.
  15. Suh HJ, Chang UJ. 2002. Hypolipidemic properties of fermented capsicum and its product. Nutraceuticals & Food 7: 245-249. https://doi.org/10.3746/jfn.2002.7.3.245
  16. Saria A, Lembeck F, Skofitsch G. 1981. Determination of capsaicin in tissues and separation of capsaicin analogues by high-performance liquid chromatograpgy. J Chromatogr 208: 41-46. https://doi.org/10.1016/S0021-9673(00)87957-1
  17. Friedwald WT, Levy RI, Fredrickson DS. 1972. Estimation of the concentration of low density lipoprotein cholesterol without use of preperative ultra centrifuge. Clin Chem 18: 499-502.
  18. Chang UJ, Lim KA, Han YB. 1999. Effect of nutrition education on weight control program. Korean J Food & Nutr 12: 177-183.
  19. Ravussin E, Bogardus C. 1989. Relationship of genetics, age, and physical fitness to daily energy expenditure and fuel utilization. Am J Clin Nutr 49: 968-975. https://doi.org/10.1093/ajcn/49.5.968
  20. Berke EM, Gardner AW, Goran MI, Poehlman ET. 1992. Resting metabolic rate and influence of the pretesting environment. Am J Clin Nutr 55: 626-629. https://doi.org/10.1093/ajcn/55.3.626
  21. Donnelly JE, Pronk NP, Jacobsen DJ, Pronk SJ, Jakicic JM. 1991. Effects of a very-low-calorie diet and physical-training regimens on body composition and resting metabolic rate in obese females. Am J Clin Nutr 54: 56-61. https://doi.org/10.1093/ajcn/54.1.56
  22. Molnar D, Schutz Y. 1997. The effect of obesity, age, puberty and gender on resting metabolic rate in children and adolescents. Eur J Pediatr 156: 376-381. https://doi.org/10.1007/s004310050618
  23. Cunningham JJ. 1991. Body composition as a determinant of energy expenditure: a synthetic review and a proposed general prediction equation. Am J Clin Nutr 54: 963-969. https://doi.org/10.1093/ajcn/54.6.963
  24. Nelson KM, Weinsier RL, Long CL, Schutz Y. 1992. Prediction of resting energy expenditure from fat-free mass and fat mass. Am J Clin Nutr 56: 848-856. https://doi.org/10.1093/ajcn/56.5.848
  25. Lim KW, Suh HJ. 1997. Effect of red pepper ingestion on energy substrates utilization during rest in athletes. Kor J Exer Nutr 1: 61-67.

Cited by

  1. A Literature Study on the Amount of Red Pepper in Cabbage Kimchi between the Decades from 1920 to 2010 in Cookbooks, Newspapers and Magazines vol.30, pp.5, 2015, https://doi.org/10.7318/KJFC/2015.30.5.576
  2. Effects of Diet Food Containing Jerusalem Artichoke's Inulin, Lotus Leaf, and Herb on Weight and Body Fat of Obesity University Students vol.52, pp.1, 2009, https://doi.org/10.3839/jabc.2009.002
  3. Effects of Fermented Pepper Powder on Body Fat Accumulation in Mice Fed a High-Fat Diet vol.77, pp.11, 2013, https://doi.org/10.1271/bbb.130063
  4. The Effect of Antifat Diets with β-Cyclodextrin on the Weight Loss in Obese Korean Women vol.33, pp.5, 2004, https://doi.org/10.3746/jkfn.2004.33.5.832
  5. Physicochemical and Sensory Properties of Red Pepper Extract treated with Enzyme Complex vol.28, pp.4, 2015, https://doi.org/10.9799/ksfan.2015.28.4.628
  6. Quality Characteristics of the Germinated Brown Rice Vinegar Added with Red Pepper vol.39, pp.4, 2010, https://doi.org/10.3746/jkfn.2010.39.4.567
  7. 비만여성에서 저열량식사와 체중감량제 섭취에 의한 체중 및 체지방 감소 효과 vol.33, pp.9, 2003, https://doi.org/10.3746/jkfn.2004.33.9.1492
  8. 생약제와 식이섬유로 제조한 다이어트 제제가 대학생의 체중, 체지방, 혈액지방분획 및 배변습관에 미치는 영향 vol.34, pp.5, 2005, https://doi.org/10.3746/jkfn.2005.34.5.644
  9. Weight Reduction Effect of Angook Cereal Mixture on Female College Students vol.11, pp.3, 2006, https://doi.org/10.3746/jfn.2006.11.3.226
  10. 고추를 첨가한 발아현미 술의 품질특성 vol.38, pp.8, 2009, https://doi.org/10.3746/jkfn.2009.38.8.1090