The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effects of Soy Hydrolysate Fractions on Appetite Suppression and Ghrelin Releasing in ICR Mice

ICR 마우스를 대상으로 대두 가수분해물 분획물의 식욕 억제 및 Ghrelin 분비에 대한 연구

  • 정은영 (전주대학교 가정교육학과) ;
  • 서형주 (고려대학교 식품영양학과)
  • Received : 2014.03.05
  • Accepted : 2014.04.08
  • Published : 2014.04.30
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Abstract

The objective of this study was to investigate the effects of soy hydrolysate fractions on appetite suppression and ghrelin releasing. In a short-term experiment, the cumulative food intake and serum ghrelin level were decreased significantly (p<0.05) during a 4-hr period after the interperitoneal injection of soy hydrolysate fractions (0.5, 1 g/kg BW), following a 12-hr period of food deprivation. In a long-term experiment, food efficiency ratio (FER) was also reduced significantly (p<0.05), when soy hydrolysate fractions (0.5, 1% in drinking water) were given orally for 8 wks. Therefore, we found that soy hydrolysate fractions affected food intake through appetite and ghrelin releasing in short-term and long-term experiments. In conclusion, this study indicated that soy hydrolysate fractions would diminish the sensation of hunger by reducing the secretion of orexigenic factors such as ghrelin that send satiety signals to the brain, terminating food intake.

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References

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