(P31-023-23) Gochujang Increases Brown Adipogenesis and Thermogenesis, Capsaicin-Independently in High-Fat Diet Induced Obese Mice

Objectives: Brite (beige) adipocytes present in white adipose tissue (WAT), and appropriate stimulus transforms their characteristics from white adipocytes to brown adipocytes (WAT browning). Capsaicin, a component of hot red pepper has strong anti-obesity effects via activation of brown adipose tissue (BAT) and browning of WAT. Gochujang is a spicy Korean traditional fermented seasoning with significant anti-obesity effects; but, its impact on BAT activation and WAT browning has not been demonstrated. Furthermore, the roles of capsaicin in Gochujang on its obesity-ameliorative effects are still unexplored.

Methods: C57BL/6 mice were randomly divided into five groups including normal diet (ND), high-fat diet (HD, 60% of calories from fat), HD with 0.00003% of capsaicin (HCL), HD with 0.01% of capsaicin (HCH), and HD with Gochujang (HG). HCL has the same amount of capsaicin in Gochujang.

Results: Gochujang slightly reduced body weight and subcutaneous fat weight, while high dose capsaicin significantly lowered levels of the above parameters. Additionally, high-dose capsaicin significantly improved hepatic TG levels and hyperlipidemia, especially cholesterol metabolism, but Gochujang had mild improvements in those parameters. Under the temporary cold exposure, Gochujang markedly increased rectal temperature. Both Gochujang and high-dose capsaicin significantly activated BAT and upregulated BAT activation-involved protein expression (e.g., PPARγ, PGC1α, PRDM16, and cytochrome C) in both basal status and cold exposure, while low-capsaicin only activated BAT under the cold condition. Also, Gochujang markedly stimulated WAT browning by cold exposure by increasing BAT activation-associated protein levels.

Conclusions: Gochujang raises activation of BAT and browning of WAT with and/or without cold exposure, which is not capsaicin-dependent. Moreover, the health beneficial consequences of capsaicin could differ according to its concentration.

Funding Sources: This research was supported by “Global network project (Dong Haeng)” for graduate students from BK21 FOUR Program by Jeonbuk National University Research Grant. This study was supported by the National Research Foundation of Korea (NRF) grant funded by the Korea government (Ministry of Science and ICT) (No. 2022R1F1A1064002).