Pharmacological effects of fermented red pepper

Performance and blood biochemistry profile of broiler chickens fed dietary turmeric (Curcuma longa) powder and cayenne pepper (Capsicum frutescens) powders as antioxidants

A 56-day experimental trial was conducted to investigate the performance and blood biochemistry profile of broiler chickens fed dietary turmeric (Curcuma longa) powder (t) and cayenne pepper (Capsicum frutescens) powder (c) as antioxidants. Two hundred and forty three (two-week old) broiler chicks were randomly allotted into nine treatment groups consisting of 27 selected chicks and three replicates of nine birds each. Three levels of t - (0, 200 and 400 g/ 100 kg basal diet) and three levels of c - (0, 100 and 200 g/ 100 kg basal diet) were used to formulate nine dietary treatments (basal diet (B) inclusive) and fed to each groupin two phases, starter (3-4 weeks) and finisher (5-8 weeks) phases in a randomized design. Feed intake and weight gain were highest (p < 0.05) in chicks fed B + 100c diet at the starter phase, while feed conversion ratio was best (p < 0.05) in chickens fed B + 400t + 200c diet at finisher phase. All chickens fed dietary additives had significantly (p < 0.05) decreased serum alanine aminotransferase and low density lipoproteins but increased high density lipoproteins in the starter phase. The hematological count determined indicate poor (p < 0.05) profile in groups fed B + 200c diet. Feeding broiler chicks dietary B + 400t + 200c was recommended for optimal growth performance. However, indices measured in the finisher phase allude that the best (p < 0.05) lipid profile were for chickens allotted B + 400t and B + 200t + 100c diets, while chicks fed B + 200t + 100c diet had overall a better serum count in the finisher phase.

Growth, Carcass Traits, Blood Hematology, Serum Metabolites, Immunity, and Oxidative Indices of Growing Rabbits Fed Diets Supplemented with Red or Black Pepper Oils

The present study aimed to examine the impacts of the supplementation of red or black pepper oils to rabbit diet as growth promoters on New Zealand white (NZW) rabbits. One hundred and forty weaned NZW rabbits were divided randomly into seven groups in a completely randomized experiment using different quantities of red pepper oil (RPO; 0.5, 1.0, 1.5 g/kg diet) or black pepper oil (BPO; 0.5, 1.0, 1.5 g/kg diet), in addition to the control group. Compared to the control, values of live body weight (LBW) for rabbits fed either RPO or BPO enriched diets were greater. The concentrations of serum triglycerides and cholesterol were lower (p < 0.01) in the RPO- and BPO-treated groups than in the control. Immunity parameters and antioxidant indices were improved in treated groups in comparison to the control. Dietary RPO or BPO can affect some growth traits, improve immunity parameters and the antioxidant activity, and decrease the lipid profile and lipid peroxidation. The use of 0.5 g RPO/kg diet as a dietary supplement had a larger effect on growth parameters than the other treatment groups.

Kochujang, fermented soybean-based red pepper paste, decreases visceral fat and improves blood lipid profiles in overweight adults

Health benefits of Kochujang (KCJ) and its bioactive compounds have been reported in several in vitro and animal studies.

OBJECTIVE

The aim of this study was to investigate the efficacy of KCJ supplementation on body composition and blood lipid profiles in overweight adults.

METHODS

Sixty overweight men and women with BMI ≥23 kg/m2 and waist-hip-ratio (WHR) ≥0.90 for men and ≥0.85 for women were randomly assigned to a KCJ supplement (n=30, 32 g/day) or placebo (n=30, 32 g/day) group for a 12-week, double-blind, placebo controlled study. We measured anthropometric parameters, serum lipid profiles, abdominal fat distribution by computerized tomography and calculated the atherosclerosis indices in 53 subjects (n=26 in KCJ group, n=27 in placebo group) who completed the study.

RESULTS

After 12 weeks, the KCJ group showed a significant reduction in visceral fat (cm2) (p<0.05), although body weight (kg) and WHR did not change. Serum concentration of triglycerides and ApoB were decreased when compared to those of the placebo group.

CONCLUSION

KCJ supplementation (32 g/day) for 12 weeks in overweight adults showed anti-atherosclerotic and anti-obesogenic effects.

TRIAL REGISTRATION

Clinical trials.gov Identifier: NCT01532375.

Antidiabetic effects of fermented soybean products on type 2 diabetes

Historically, the incidence of type 2 diabetes has been lower in Asian populations compared with those in Western countries. One possible reason for the lower incidence among Asians is that they consume fermented soybean products, which are unique to the traditional Asian diet. Some have hypothesized that dietary phytoestrogens and soy peptides in fermented soybean foods consumed in traditional Asian diets may help prevent and slow the progression of type 2 diabetes. This review evaluates the existing evidence from animal studies and clinical and epidemiologic investigations on fermented soybeans in the prevention and treatment of type 2 diabetes. Nutritional studies performed in animals and intervention studies with humans suggest that the ingestion of soy protein with isoflavones improves glucose control and reduces insulin resistance. Korean fermented soybean products such as doenjang, kochujang, and chungkookjang contain alterations in the structures and content of isoflavonoids and small bioactive peptides, which are produced during fermentation. Several studies revealed improvements in insulin resistance and insulin secretion with the consumption of these fermented products. Therefore, fermented soybean products may help prevent or attenuate the progression of type 2 diabetes. Although the lack of human intervention trials does not permit definitive conclusions, the evidence does suggest that fermented soy products may be better for preventing or delaying the progression of type 2 diabetes compared with nonfermented soybeans.

Kochujang, a Korean fermented red pepper plus soybean paste, improves glucose homeostasis in 90% pancreatectomized diabetic rats

OBJECTIVES

Red pepper and soybeans have been reported to modulate energy and glucose metabolism. However, the antidiabetic effect of kochujang, the fermented product of red pepper plus soybeans, has not been studied. We examined whether kochujang affected insulin secretion from beta-cells and/or peripheral insulin resistance in 90% pancreatectomized diabetic rats fed high-fat diets.

METHODS

Diabetic rats consumed a high-fat diet containing two different kinds of 5% kochujang powder or the equivalent amount of nutrients for 8 wk. Two types of kochujang were made through the fermentation of two different kinds of meju (soybeans), red peppers, glutinous rice, and malts. Meju was produced by fermenting soybeans in a traditional method (TMK) or in a more modern method in which soybeans are inoculated with Bacillus subtilus and Aspergillus sojae (MMK).

RESULTS

TMK and MMK decreased body weight, visceral fat, and serum leptin levels without modulating caloric intake in diabetic rats compared with the control. TMK and MMK also improved glucose tolerance by enhancing insulin sensitivity but did not potentiate glucose-stimulated insulin secretion. The improvement in hepatic insulin sensitivity caused by TMK and MMK was explained by the potentiated phosphorylation of signal transducer and activator of transcription-3 --> adenosine monophosphate kinase --> acetyl-coenzyme A carboxylase and decreased phosphoenolpyruvate carboxykinase expression. Kochujang diets reduced hepatic glucose output and triacylglycerol accumulation and increased glycogen storage.

CONCLUSION

The combination of red pepper and fermented soybeans in kochujang improves glucose homeostasis by reducing insulin resistance, not by enhancing beta-cell function, in diabetic rats. The improvement is associated with decreased hepatic fat storage by the activation of adenosine monophosphate kinase.