Yeast hydrolysate as a functional anti-obesity ingredient: appetite suppressive effects of yeast hydrolysate in food-deprived mice

Yeast hydrolysate as a functional anti-obesity ingredient: appetite suppressive effects of yeast hydrolysate in food-deprived mice

Authors

  • Ki Bae Hong Department of Public Health Science, Graduate School, Korea University, Seoul 136-713, Korea
  • Eun Young Jung Department of Home Economic Education, Jeonju University, Jeonju 560-759, Korea
  • Jae Hwan Kim
  • Un Jae Chang
  • Hyung Joo Suh Department of Food and Nutrition, Korea University, Seoul 136-713, Korea.

Keywords:

Yeast hydrolysate, Ghrelin, Appetite, Obesity

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.

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Published

20-10-2015

Issue

Vol. 17 No. 3 (2015)

Section

Original articles

License

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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How to Cite

1.
Hong KB, Jung EY, Kim JH, Chang UJ, Suh HJ. Yeast hydrolysate as a functional anti-obesity ingredient: appetite suppressive effects of yeast hydrolysate in food-deprived mice. Progr Nutr [Internet]. 2015 Oct. 20 [cited 2025 Feb. 22];17(3):262-4. Available from: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/3749