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Nutritional Microbiology/Microbiome/Microbe Nutrition (Poster Session)

(P27-020-24) Doenjang Prevents Diet-Induced Hyperlipidemia and Hepatic Oxidative Damage in ICR Mice

Monday, July 1, 2024
12:45 PM – 1:45 PM CT
Location: Poster Board 368

    Presenting Author(s)

  • OE

    Olivet Edward, PhD (she/her/hers)

    Lead Researcher
    Jeonbuk National University, Cholla-bukto, Republic of Korea

    • Co-Author(s)

  • JP

    Jung-Eun C. Park

    Jeonbuk National University
    Jeonju, Cholla-bukto, Republic of Korea

  • AH

    Anna Han, n/a

    Assitant Professor
    Jeonbuk National University
    Jeonju-si, Cholla-bukto, Republic of Korea

  • YC

    Youn-Soo Cha, PhD

    Professor
    Jeonbuk National University
    Jeonju, Cholla-bukto, Republic of Korea

Disclosure(s):
Olivet Edward, PhD: No relevant financial relationship(s) with ineligible companies to disclose.


Objectives: Hyperlipidemia is characterized by elevated levels of cholesterol (CHL), lipids, and triglycerides (TG) in the bloodstream and is associated with hepatic oxidative damages. Doenjang, a traditional Korean condiment made from fermented soybeans is known for various health benefits; however, there is limited research on the anti-hyperlipidemic effects of Doenjang. Thus, the aim of this study was to evaluate Doenjang’s anti-hyperlipidemic effects as well as its effect on the resulting hepatic oxidative damage in animal study.

Methods: The mice were divided into three groups: a normal diet (ND), a high-fat cholesterol diet (HD), and Doenjang supplemented group (DS; doenjang added to the HD diet) for an 8-week experimental period.

Results: Compared to HD, DS improved the levels of total CHL, total TG, low-density lipoprotein cholesterol, and high-density lipoprotein cholesterol. DS also showed downregulated mRNA and protein expressions of lipogenic gene, including sterol regulatory element-binding protein 1 and fatty acid synthase. Additionally, DS improved mRNA transcription levels of cholesterol metabolism related genes including hepatic 3-hydroxy-3-methylglutaryl (HMG)-CoA reductase and liver X receptor compared to HD. Furthermore, DS showed increased serum glutathione (GSH) levels, and activated mRNA and protein transcription levels of hepatic oxidative stress defense genes including nuclear factor erythroid 2-related factor 2 (NRF2), superoxide dismutase (SOD), glutathione peroxidase 1 (GPx1), and catalase (CAT), as well as reduced malondialdehyde (MDA) levels compared to HD.

Conclusions: These findings suggest that Doenjang has preventive effects against a high-fat cholesterol diet-induced hyperlipidemia. Furthermore, Doenjang also protects against resulting diet-induced hepatic oxidative damage.

Funding Sources: This work was supported by “2023 functional research of fermented soybean food (safety monitoring)” under the Ministry of Agriculture, Food and Rural Affairs and partly Korea Agro-Fisheries and Food trade corporation.