Abstract
We examined the effects of a fermented vegetable product (FVP), fermented by yeast as well as lactic acid bacteria, on body weight and fat deposition after ovariectomy in 10-wk-old Sprague-Dawley rats. The rats were divided into the following 5 groups: (1) ovari-ectomized rats fed as usual (OVX); (2) ones receiving FVP at a daily dose of 100 mg/kg (LOW); (3) ones receiving FVP at a daily dose of 1000 mg/kg (HIGH); (4) ones receiving a calcium-free diet (Ca-FREE); (5) sham-operated rats (SHAM). A slight increase in body weight was observed in the LOW group compared with the OVA group. The rate of increase in total fat content was lowest in the LOW group, but both bone weight and strength were similar to those in the other ovariectomized groups. In conclusion, the low dose of FVP turned out to reduce fat content without affecting bone weight and strength.
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