Yeast hydrolysate as a functional anti-obesity ingredient: appetite suppressive effects of yeast hydrolysate in food-deprived mice
DC Field | Value | Language |
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dc.contributor.author | Hong, Ki Bae | - |
dc.contributor.author | Jung, Eun Young | - |
dc.contributor.author | Kim, Jae Hwan | - |
dc.contributor.author | Chang, Un Jae | - |
dc.contributor.author | Suh, Hyung Joo | - |
dc.date.accessioned | 2021-09-04T12:57:38Z | - |
dc.date.available | 2021-09-04T12:57:38Z | - |
dc.date.created | 2021-06-18 | - |
dc.date.issued | 2015-09 | - |
dc.identifier.issn | 1129-8723 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/92556 | - |
dc.description.abstract | The aim of this study was to investigate the appetite suppression effects of yeast hydrolysate (YH). Male ICR mice (8 weeks old) were randomly divided into three groups (n=6) as follows: Saline group, which was treated with saline (control); YH0.5 group, which was treated with YH 0.5 g/kg BW; and YH1 group, which was treated with YH 1 g/kg BW. At the beginning of the experiment, the mice were intraperitoneally (IP) injected with either saline or YH. The results showed that YH caused a significant attenuation of food intake in fasted mice (p<0.05) and significantly lowered serum ghrelin levels (YH0.5, 2002.22 pg/mL; YH1, 2337.65 pg/mL vs. Saline, 3363.61 pg/mL, p<0.05). This study indicates that the appetite suppression effects of YH is likely explained by the attenuation of ghrelin. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | MATTIOLI 1885 | - |
dc.subject | BODY-FAT | - |
dc.subject | RATS | - |
dc.subject | IMMUNOREACTIVITY | - |
dc.subject | PEPTIDE | - |
dc.title | Yeast hydrolysate as a functional anti-obesity ingredient: appetite suppressive effects of yeast hydrolysate in food-deprived mice | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Suh, Hyung Joo | - |
dc.identifier.scopusid | 2-s2.0-85017580213 | - |
dc.identifier.wosid | 000364636000010 | - |
dc.identifier.bibliographicCitation | PROGRESS IN NUTRITION, v.17, no.3, pp.262 - 264 | - |
dc.relation.isPartOf | PROGRESS IN NUTRITION | - |
dc.citation.title | PROGRESS IN NUTRITION | - |
dc.citation.volume | 17 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 262 | - |
dc.citation.endPage | 264 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Nutrition & Dietetics | - |
dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
dc.subject.keywordPlus | BODY-FAT | - |
dc.subject.keywordPlus | RATS | - |
dc.subject.keywordPlus | IMMUNOREACTIVITY | - |
dc.subject.keywordPlus | PEPTIDE | - |
dc.subject.keywordAuthor | Yeast hydrolysate | - |
dc.subject.keywordAuthor | ghrelin | - |
dc.subject.keywordAuthor | appetite | - |
dc.subject.keywordAuthor | obesity | - |
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