Effects Against Obesity and Diabetes of Red Pepper (Capsicum annuum L.) Fermented with Lactic Acid Bacteria

유산균을 이용한 홍고추의 발효를 통한 항비만과 항당뇨 효과

  • Lee, Jun-Hyeong (Institute for Development of Bioindustrial Materials, BHNBIO Co., LTD.) ;
  • Kim, Byung-Hyuk (Institute for Development of Bioindustrial Materials, BHNBIO Co., LTD.) ;
  • Yoon, Yeo-Cho (Institute for Development of Bioindustrial Materials, BHNBIO Co., LTD.) ;
  • Kim, Jung-Gyu (Institute for Development of Bioindustrial Materials, BHNBIO Co., LTD.) ;
  • Park, Ye-Eun (Institute for Development of Bioindustrial Materials, BHNBIO Co., LTD.) ;
  • Park, Hye-Suk (Institute for Development of Bioindustrial Materials, BHNBIO Co., LTD.) ;
  • Hwang, ak-Soo (Kyochon F&B Co., LTD.) ;
  • Kwun, In-Sook (Department of Food Science and Nutrition, Andong National University) ;
  • Kwon, Gi-Seok (Department of Medicinal Plant Resources, Andong National University) ;
  • Lee, Jung-Bok (Institute for Development of Bioindustrial Materials, BHNBIO Co., LTD.)
  • 이준형 (비에이치앤바이오 기업부설 생물산업소재개발연구소) ;
  • 김병혁 (비에이치앤바이오 기업부설 생물산업소재개발연구소) ;
  • 윤여초 (비에이치앤바이오 기업부설 생물산업소재개발연구소) ;
  • 김중규 (비에이치앤바이오 기업부설 생물산업소재개발연구소) ;
  • 박예은 (비에이치앤바이오 기업부설 생물산업소재개발연구소) ;
  • 박혜숙 (비에이치앤바이오 기업부설 생물산업소재개발연구소) ;
  • 황학수 (교촌 F&B) ;
  • 권인숙 (안동대학교 식품 영양학과) ;
  • 권기석 (안동대학교 생약자원학과) ;
  • 이중복 (비에이치앤바이오 기업부설 생물산업소재개발연구소)
  • Received : 2018.10.26
  • Accepted : 2019.03.04
  • Published : 2019.03.30


The red pepper (Capsicum annuum L.) is one of the most important vegetables in traditional Korean food, containing vitamins A, C, and E, polyphenol, and flavonoids. In addition, red peppers have high anti-oxidant ability and are known to be effective in preventing obesity, diabetes, hypertension, digestive disorders, stress, and aging. In this study, we investigated the effects against obesity and diabetes of both fermented and non-fermented red pepper. C57BL/6N mice with induced obesity from an eight-week 45% high fat diet (HFD) were then fed either an HFD or diets containing 2.5% non-fermented red pepper marc (NRM), 1.25% fermented red pepper marc (FRM), or 2.5% FRM for a further eight weeks. An oral glucose tolerance test was performed seven weeks after dietary intake, and body weight, liver, epididymal fat weight, serum insulin level, and HOMA-IR were measured and a lipid content test performed at eight weeks. The results show that the 2.5% FRM diet reduced body and tissue weight, lipid content, serum insulin levels, and HOMA-IR compared to the 2.5% NRM and HFD diets. These results suggest that fermented red pepper is effective against obesity and diabetes. We will use this information as the basic data for the development of health food materials using red pepper.

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Fig. 1. Liver and epididymal fat weight of mice fed experimental diets supplemented with fermented Red pepper (Capsicum annuum L.) at 1% of diets for 8 weeks.

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Fig. 2. AUC (Area under the curve) calculation after glucose treatment in mice fed experimental diets supplemented with fermented Red pepper (Capsicum annuum L.) at 1% of diets for 8 weeks.

Table 1. Composition of experimental diets

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Table 2. Effect of fermented Red pepper (Capsicum annuum L.) powder on final body weight, food intake and food efficiency ratio

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Table 3. The lipid profiles of each experimental group after 8 weeks

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Table 4. Effect of fermented Red pepper (Capsicum annuum L.) powder on oral glucose tolerance test of each experimental group

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Table 5. Effects of the fermented (Capsicum annuum L.) on serum glucose, insulin levels and HOMA-IR in mice

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Supported by : 중소벤처기업부


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