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Effects of Fermented Beverage in Subjects with Metabolic Syndrome

Preventive Nutrition and Food Science 2021년 26권 1호 p.12 ~ 20
김민주, 김정인, 류정호, 강민정,
소속 상세정보
김민주 ( Kim Min-Ju ) - Hurom Co. Ltd. Bio-Food Research Center
김정인 ( Kim Jung-In ) - Inje University Institute of Digital Anti-aging Healthcare
류정호 ( Ryu Chung-Ho ) - Gyeongsang National University Institute of Agriculture and Life Science Department of Agriculture Chemistry and Food Science and Technology
강민정 ( Kang Min-Jung ) - Hurom Co. Ltd. Bio-Food Research Center

Abstract


This study investigated the effects of fermented beverage, kale/apple juice containing 5% vinegar in subjects with metabolic syndrome. Subjects were randomly assigned to receive 250 mL fermented beverage or water containing fructose, glucose, and sucrose twice daily for 10 weeks. Consumption of the fermented beverage significantly decreased plasma triglyceride, thiobarbituric acid reactive substances (TBARS), tumor necrosis factor (TNF)-α, and high sensitivity C-reactive protein (hs-CRP) levels compared to baseline values (P<0.05). Furthermore, consumption of the fermented beverage significantly decreased homeostasis model assessment for insulin resistance (HOMA-IR) values and atherogenic indexes compared with baseline values (P<0.05). In the control group, plasma triglyceride, TBARS, TNF-α, and hs-CRP levels, atherogenic indexes, and HOMA-IR values did not significantly differ pre- and post-treatment. The fermented beverage inhibited the activities of α-glucosidase and pancreatic lipase in vitro, therefore could be helpful in alleviating metabolic syndrome in subjects with metabolic syndrome.

키워드

dyslipidemia; fermented beverage; insulin resistance; metabolic syndrome; vinegar

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