• Journal of Nutrition and Health
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• v.33 no.8
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• pp.787-793
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• 2000

The purpose of the present study was to investigate effects of kochujang and red pepper on energy intake, body fat content and energy expenditure in rats fed on high-fat(30%) diet. Kochujang and red pepper power were added in the high-fat diet, adjusting the level to 95 and 22g/kg diet, respectively, The level of red pepper addition was corresponding was corresponding to the level of the content of red pepper powder in the kichujang-added diet. Kochujang induced a 30% reduction in body fat gain which was associated with a significant increase in energy expenditure. However, red pepper reduced body fat gain by only 15%. Furthermore, energy expenditure was not affected by red pepper. Metabolizable energy intake, apparent digestibility and body protein gain were not affected by either kochujang or red pepper. It has been known that capsaicin, a pungent component of red pepper, enhances activity of brown adipose tissue through increasing protein content. In the present study, in addition of protein content, DNA content of interscapular brown adipose tissue was also increased by kochujang. Therefore, it appeared that the anti-obesity effects of kochujang was greater than those of red pepper, indicating more than red pepper was involved in the expression of the anti-obesity effects of kochujang(Korean J Nutrition 33(8) : 787-793, 2000)

• Preventive Nutrition and Food Science
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• v.7 no.2
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• pp.162-167
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• 2002

The effect of red pepper powder (RPP) or kimchi on body weight and blood and tissue lipids was evaluated in male Sprague-Dawley rats fed a high fat diet (HFD). RPP (0.006% capsaicin) diet contained 5% RPP in HFD; the kimchi diet was 10% kimchi (50% RPP by dry weight) in HFD. Food consumption of the RPP and kimchi diet groups was not different than the normal or HFD groups, but final body weights were significantly lower than the HFD group (p <0.05) after 4 weeks on the RPP or kimchi diets. The weights of liver, epididymal fat pad and perirenal fat pad in RPP and kimchi diet groups were lower than those of the HFD group, but the rats on the kimchi diet had even lower weights than those on the RPP diet. Plasma concentrations of triglyceride and cholesterol were lowest in the kimchi diet group (p<0.05). The RPP and kimchi diet groups had lower total lipids, triglycerides and cholesterol in liver; as well as in tissue fat prods than the HFD group, with the greatest effect being in the kimchi diet group. These results suggested that RPP and kimchi consumption can reverse the effects of HFD on weight gain and blood and tissue lipids, and that kimchi does so more effectively than RPP alone.

• Food Science and Preservation
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• v.13 no.6
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• pp.708-713
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• 2006

In order to study the quarantine and sanitization methods for dried red pepper, comparative effects of commercial fumigation (methyl bromide/MeBr, phosphine gas/$PH_3$) and gamma irradiation (5, 10 kGy) were investigated in terms of soluble pigment capsanthin, and capsaicin content of pepper during storage at mom temperature for 8 months. In water-soluble pigment, the degree of browning was highest in the fumigated samples, particularly in pericarp part, as compared to the control and irradiated samples. In general, the changes in capsanthin content were not apparent by treatment groups, but some reduced content were found in 10 kGy-irradiated pericarp group, Eight months of storage resulted in the significant decrease in capsanthin contents of pericarp part by $26.76{\sim}38.08%$ depending on treatment groups. The contents of capsaicin and dihydrocapsaicin were not different between the control and 5 kGy groups, while their contents decreased in both fumigated and 10 kGy-irradiated groups(p<0.05). The reduction in pungent component was observed in all the sooted samples, which was mote apparent in teated groups than in the control.

• Journal of Nutrition and Health
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• v.30 no.10
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• pp.1188-1194
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• 1997

The aim of this was to investigate whether the regular consumption of kimchi influences the iron status (RBC , Hb, Ht, MCH, MCV, MCHC, transferrin , serum iron, and ferritin) in volunteers. Healthy male adults(n=12) took part in the study subdivided into the control Ⅰ-phase(for 2weeks), kimchi-phase (for 4 weeks), and control Ⅱ-phase(for 2 weeks). In addition to their normal diet, participant consumed 300g of lactic acid fermented Chinese cabbage kimchi daily for four weeks. In the control Ⅰ and control Ⅱ phases, the participants kept up their normal diets without consuming any fermented foods. Dietary intakes were recorded for 3 consecutive days in each phase, with the aid of household measures. Every two weeks. blood specimens were analysed. Significant differences(p<0.05) between the phases were found in MCHC, and transferrin in blood were not significantly changed during kimchi consumption. However, serum iron and ferritin levels were significantly increased(p<0.05) during kimchi consumption, achieving the highest levels in the fourth week of the kimchi components(ascrobic acid, sulfer compound, organic acid, capsaicin, gingerol , allicin). Because of lacticacid fermented kimchi's potential to prevent anemia , the consumption of this food can be recommended.

• Korean Journal of Exercise Nutrition
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• v.24 no.3
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• pp.1-6
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• 2020

[Purpose] While the anti-obesity effects of exercise and capsiate are well-observed individually, the effect of exercise with capsiate intake has not been systematically explored yet. Therefore, the purpose of this study is to investigate whether the anti-obesity effects of exercise training can be further enhanced by capsiate intake. [Methods] 8-week-old male mice were divided into 3 groups (n = 8 per group): sedentary group (SED; nontrained), exercise-trained group (EXE) and exercise-trained group with 10 mg/kg of capsiate intake (EXE+CAP). All mice were offered high-fat diet and water ad libitum. The mild-intensity treadmill training was conducted 5 times a week for 8 weeks. After 8 weeks, metabolism during exercise and abdominal fat weight were measured. [Results] Body weight and the rate of total abdominal fat were significantly less in EXE+CAP than in SED but not between EXE and SED. The average of respiratory exchange rate during exercise was significantly much lower in EXE+SED (p = 0.003) compared to the difference between EXE and SED (p = 0.025). Likewise, the fat oxidation during exercise was significantly much higher in EXE+SED (p = 0.016) compared to the difference between EXE and SED (p = 0.045). Then, the carbohydrate oxidation during exercise was significantly much lower in EXE+SED (p = 0.003) compared to the difference between EXE and SED (p = 0.028). [Conclusion] In conclusion, the anti-obesity functions of exercise training can be further enhanced by capsiate intake by increasing fat oxidation during exercise. Therefore, we suggest that capsiate could be a candidate supplement which can additively ameliorate obesity when combined with exercise.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2001.11a
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• pp.24-39
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• 2001

These experiments were conducted to evaluate the nutritional and feeding value of red pepper seed oil meal (RPSOM) as local vegetable protein ingredients for poultry feeding. In the first experiment, nutritional values of RPSOM were evaluated by analyzing chemical compositions and determining true metabolizable energy (TME), nitrogen corrected TME (TMEn) and true available amino acid (TAAA) contents. According to the chemical analysis, RPSOM contained 22.50％ of crude protein, 4.75％ of ether extract, 27.70％ of crude fiber, 0.34 mg／g of capsaicin and 49.97 ppm of xanthophylls. The values of TME and TMEn determined by force-feeding 16 roosters (ISA-Brown) were 1.73 kcal／g and 1.63 kcal／g on dry matter basis, respectively. The average TAAA value of 16 amino acids measured by the force－feeding technique was 81.70％. These values were used for formulating experimental diets containing various levels of RPSOM for broiler chicks and laying hens. Two feeding trials were made to investigate the effects of dietary incorporation of RPSOM into chicken feed performances of broiler chicks and laying hens. In the broiler feeding (Exp. 2), a total of two hundred twenty-five, 4 wk old male broiler chicks (Ross) were randomly divided into 9 groups of 25 birds each and assigned to three experimental diets containing 0, 5 and 10% RPSOM. The birds were fed ad libitum the diets for 3 wk and feed intake, weight gain and feed conversion rate were determined. At the end of the feeding, the blood levels of glutamate oxaloacetate transaminase (GOT), gamma glutamyl transpeptidase (GGT), blood urea nitrogen (BUN) and cholesterol, and the body and fatty acid compositions of leg muscle were measured. No significant differences were observed in weight gain, feed intake, feed conversion rate, body composition, serum levels of GOT, GGT and BUN among the treatments. However, blood cholesterol level was lower (P＜0.05) in 10% RPSOM diet group than those in the other. The dietary RPSOM at 5 and 10% levels increased the content of linoleic acid (P＜0.05) in leg muscle compared to that of control group. The results indicate that RPSOM can be used for broiler feed up to 10% without any significant negative effects on broiler performance. In the layer feeding (Exp. 3), the effects of dietary RPSOM on the performances of laying hen were investigated by feeding ninety 45 wk old laying hens (ISA-Brown) with experimental diets containing 0, 5 and 10% RPSOM for 4 wk (30 birds per treatment). Measurements were made on egg production rate, egg weight, feed intake, Haugh unit, egg shell strength which was higher (P＜0.05) in layers fed 10% RPSOM diet compared to those fed 0 and 5% RPSOM diets. Thus, it can be concluded that RPSOM can be included into laying hen feed up to 10% without any harmful effects.

• Nutrition Research and Practice
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• v.11 no.6
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• pp.445-451
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• 2017

BACKGROUND/OBJECTIVES: Endoplasmic reticulum (ER) stress is positively associated with atherosclerosis via elevating macrophage cell death and plaque formation, in which oxidative stress plays a pivotal role. Antioxidative, lipid-lowering, and anti-atherogenic effects of kimchi, a Korean fermented vegetable, have been established, wherein capsaicin, ascorbic acid, quercetin, 3-(4'-hydroxyl-3',5'-dimethoxyphenyl)propionic acid, and lactic acids were identified. In this study, mechanisms of action of kimchi methanol extracts (KME) on fatty streak formation via suppression of ER stress and apoptosis in aorta were examined in low-density lipoprotein receptor knockout mice. MATERIALS AND METHODS: Mice fed a high cholesterol diet with an oral administration of KME (KME group, $200 mg{\cdot}kg-bw^{-1}{\cdot}day^{-1}$) or distilled water (control group) for 8 weeks (n = 20 for group). Plasma lipid and oxidative stress levels were evaluated. Protein expression was measured by western blot assay. Fatty streak lesion size and the degree of apoptosis were examined in the aorta. RESULTS: Compared to the control group, in the KME group, plasma lipids levels were decreased and oxidative stress was alleviated (P < 0.05). Protein expression levels of nuclear factor (erythroid-derived 2)-like 2-mediated antioxidants in aorta were increased whereas those for ER stress markers, glucose regulated protein 78, phospho-protein kinase RNA-like ER kinase, phospho-eukaryotic initiation factor 2 subunit ${\alpha}$, X-box binding protein 1, and C/EBP homologous protein were decreased in the KME group (P < 0.05). Moreover, apoptosis was suppressed via downregulation of phospho-c-Jun N-terminal kinase, bcl-2-associated X protein, caspases-9, and -3 with a concomitant upregulation of anti-apoptotic protein, B-cell lymphoma 2 (P < 0.05). Fatty streak lesion size was reduced and the degree of apoptosis was less severe in the KME group (P < 0.05). CONCLUSIONS: In conclusion, antioxidant activity of KME might prevent fatty streak formation through, in part, inhibition of ER stress and apoptosis in aortic sinus where macrophages are harbored.

• Journal of The Korean Society of Grassland and Forage Science
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• v.27 no.2
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• pp.93-100
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• 2007

This study was conducted to determine the effects of different levels (10, 12 and 15%) of crude protein (CP) in total mixed ration (TMR) on dry matter intake, digestibility and nitrogen balance of Korean black goats in the stage of early pregnancy and to obtain information on their optimal dietary levels of CP. In the present study, 12 Does of Korean black goats in the early pregnancy were allotted to four unreplicated groups by dietary level of CP and then they were housed in individual metabolism cages with completely randomized design throughout 30 days with 20 days adaptation and 10 days collection periods. Does in Control were fed a conventional diet and does in TMR10, TMR12 and TMR15 were fed a diet adjusted to about 10, 12 and 15% CP, respectively. Dry matter(DM) contents ranged from 89 to 91% in treatments. There were no differences fur fiber contents among three CP levels of TMR, showing that ADF and NDF had 18.57 to 19.85, and 53.41 to 54.80, respectively. Crude protein contents for three TMR treaements had 10.61, 12.15 and 14.97%, respectively. However, non-fibrous carbohydrate (NFC) contents decreased with increasing CP levels in treatments. Meanwhile, Intakes of DM, nutrients and digestible nutrients were significantly (p<0.05) higher in TMR15 and control than in TMR10 and TMR12. Moreover, DM intake per metabolic body weight and theit ratio per body weight was significantly (p<0.05) higher for control and TMR15 than other treatments. DM digestibility was not significantly different among treatments, but ether extract digestibility of treatments was significantly (p<0.05) higher than that of control, but there was no significant difference among treatments. Nitrogen retention significantly (p<0.05) increased with increasing CP levels in TMR, and TMR15 was highest among treatments. Our results showed that the increasing CP levels in TMR increased DM intake and nitrogen retention and suggested that the optimal dietary CP levels under TMR feeding system in early pregnant Korean black goats could be estimated for at least 15%.