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Nam YR, Won SB, Chung YS, et al. Inhibitory effects of Doenjang, Korean traditional fermented soybean paste, on oxidative stress and inflammation in adipose tissue of mice fed a high-fat diet. Nutr Res Pract. 2015;9(3):235-41doi: 10.4162/nrp.2015.9.3.235.
Nam, Y. R., Won, S. B., Chung, Y. S., Kwak, C. S., & Kwon, Y. H. (2015). Inhibitory effects of Doenjang, Korean traditional fermented soybean paste, on oxidative stress and inflammation in adipose tissue of mice fed a high-fat diet. Nutrition research and practice, 9(3), 235-41. https://doi.org/10.4162/nrp.2015.9.3.235
Nam, Ye Rim, et al. "Inhibitory effects of Doenjang, Korean traditional fermented soybean paste, on oxidative stress and inflammation in adipose tissue of mice fed a high-fat diet." Nutrition research and practice vol. 9,3 (2015): 235-41. doi: https://doi.org/10.4162/nrp.2015.9.3.235
Nam YR, Won SB, Chung YS, Kwak CS, Kwon YH. Inhibitory effects of Doenjang, Korean traditional fermented soybean paste, on oxidative stress and inflammation in adipose tissue of mice fed a high-fat diet. Nutr Res Pract. 2015 Jun;9(3):235-41. doi: 10.4162/nrp.2015.9.3.235. Epub 2015 May 06. PMID: 26060534; PMCID: PMC4460054.
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Nutr Res Pract. 2015 Jun;9(3):235-41. doi: 10.4162/nrp.2015.9.3.235. Epub 2015 May 06.

Inhibitory effects of Doenjang, Korean traditional fermented soybean paste, on oxidative stress and inflammation in adipose tissue of mice fed a high-fat diet.

Nutrition research and practice

Ye Rim Nam, Sae Bom Won, Young-Shin Chung, Chung Shil Kwak, Young Hye Kwon

Affiliations

  1. Department of Food and Nutrition, Seoul National University, Seoul 151-742, Korea.
  2. Department of Biotechnology, Hoseo University, Asan 336-795, Korea.
  3. Institute on Aging, Seoul National University, Seoul 110-799, Korea.
  4. Department of Food and Nutrition, Seoul National University, Seoul 151-742, Korea. ; Research Institute of Human Ecology, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 151-742, Korea.

PMID: 26060534 PMCID: PMC4460054 DOI: 10.4162/nrp.2015.9.3.235

Abstract

BACKGROUND/OBJECTIVES: Doenjang, Korean traditional fermented soybean paste has been reported to have an anti-obesity effect. Because adipose tissue is considered a major source of inflammatory signals, we investigated the protective effects of Doenjang and steamed soybean on oxidative stress and inflammation in adipose tissue of diet-induced obese mice.

MATERIALS/METHODS: Male C57BL/6J mice were fed a low fat diet (LF), a high-fat diet (HF), or a high-fat containing Doenjang diet (DJ) or a high-fat containing steamed soybean diet (SS) for 11 weeks.

RESULTS: Mice fed a DJ diet showed significantly lower body and adipose tissue weights than those in the HF group. Although no significant differences in adipocyte size and number were observed among the HF diet-fed groups, consumption of Doenjang alleviated the incidence of crown-like structures in adipose tissue. Consistently, we observed significantly reduced mRNA levels of oxidative stress markers (heme oxygenase-1 and p40(phox)), pro-inflammatory adipokines (tumor necrosis factor alpha and macrophage chemoattractant protein-1), macrophage markers (CD68 and CD11c), and a fibrosis marker (transforming growth factor beta 1) by Doenjang consumption. Gene expression of anti-inflammatory adipokine, adiponectin was significantly induced in the DJ group and the SS group compared to the HF group. The anti-oxidative stress and anti-inflammatory effects observed in mice fed an SS diet were not as effective as those in mice fed a DJ diet, suggesting that the bioactive compounds produced during fermentation and aging may be involved in the observed health-beneficial effects of Doenjang.

CONCLUSIONS: Doenjang alleviated oxidative stress and restored the dysregulated expression of adipokine genes caused by excess adiposity. Therefore, Doenjang may ameliorate systemic inflammation and oxidative stress in obesity via inhibition of inflammatory signals of adipose tissue.

Keywords: Adipose tissue; Doenjang; inflammation; obese mice; oxidative stress

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