Pepper Paste Research Articles

Assessment of Sustainability in the Supply Chain of Sweet Red Pepper Paste Production With Exergy and Life Cycle Analyses

ABSTRACTThis study examines cumulative energy (CEnC), exergy (CExC), CO₂ emissions (CCO₂C), and life cycle assessment of sweet red pepper (SRP) paste production. A whole system approach in five improvement scenarios including different packaging materials and precision farming encompasses the supply chain from farm to fork and cradle to gate. The largest impact on SRP farming is caused by the use of diesel oil, the excessive use of chemical fertilizers, and the use of electricity. In SRP farming step, the CEnC is mainly caused by 86.5% fertilizer and 11% diesel usage. Hotspot impact categories were determined as abiotic (fossil) depletion potential, global warming potential, and human toxicity potential. The base case scenario has the greatest values for CEnC, CExC, and CCO₂C and impact assessment results. A CEnC value reduction of 48.6%, 50%, and 30% in the factory processing, packaging‐transportation step and whole process, respectively, is observed when the biodiesel scenario is performed. With a 40% reduction in global warming potential value, the combination of polyethylene terephthalate packaging, biodiesel, and precision farming scenario yielded the best results for each impact category analyzed in this study.

Effects of simultaneous intake of dietary fermented foods and processed meat products on the risk of colorectal cancer

AbstractThis study investigated the effects of fermented food consumption on the risk of colorectal cancer (CRC) related to processed meat intake using a mouse model. Processed meat products and fermented foods were supplemented to analyze heterocyclic amines (HCA) and carcinoembryonic antigen (CEA) levels and the gut microbiota in mice. The study determined age to be a non‐influential factor. While HCAs were detected in all the processed meat samples, no CRC development was observed, even when they consumed excessive amounts of these processed meats, either alone or in combination with fermented foods. Bacteroides and Alistipes were the most predominant gut microbiota. Kimchi, soybean paste, and red pepper paste showed a decreasing trend in the ratio of these bacteria associated with gut inflammation, but the results were inconclusive because this trend was inconsistent. Therefore, this study found that fermented foods did not significantly affect CRC risk indicators associated with dietary processed meat intake, regardless of age.

Spore PCR and qPCR Methods for Rapid Detection of Five Colletotrichum Species Responsible for Pepper Anthracnose in Korea

Pepper anthracnose, caused by <i>Colletotrichum</i> spp., leads to a decrease in the quantity of pepper fruit production. Molecular diagnosis is crucial for rapid identification of pathogens and determination of fungicide resistance. However, the traditional process of isolating the pathogen, extracting genomic DNA, and analyzing the gene sequence is time-consuming, which delays rapid diagnosis. In this study, we introduced a method using conidia of <i>Colletotrichum</i> spp. instead of genomic DNA, eliminating the need for DNA extraction or special processing for diagnosis. To elucidate this method, sensitivity was assessed through polymerase chain reaction (PCR) and quantitative real-time PCR (qPCR) tests using internal transcribed spacer-based primer pairs. Both PCR and qPCR tests showed that detection is feasible with just one conidia, with over 1,000 conidia yielding results comparable to approximately 1 pg of genomic DNA. For amplifying the cytochrome b gene for quinone-outside inhibitor fungicide susceptibility testing, detection from a single conidium is achievable, but a stable PCR product is obtained by increasing the number of cycles to 35. Additionally, the addition of 10% grinding fresh chili pepper paste to V8-Juicea gar medium, which is known for inducing conidia rapidly from the isolates, resulted in 3.2 to 6.0 times more conidia compared to the commonly used potato dextrose agar medium, enhancing the potential for swift testing. Taken together, this study presents a direct utilization of pepper anthracnose conidia through PCR or qPCR, offering a valuable technique for amplifying target genes, such as the minimum conidial amount and barcode genes, for molecular identification of anthracnose disease in pepper through PCR and qPCR analysis.

Physicochemical, volatiles, non-volatiles, and microbial dynamics in dried versus traditional fresh red pepper paste fermentation: A comparative study

The utilization of dried red peppers (DRPs) in fermented red pepper paste creation serves as a solution to the season-dependent availability of fresh red peppers (FRPs). Nevertheless, the current understanding of the fermentation disparities between DRPs and FRPs is limited, posing challenges to DRPs application in red pepper paste manufacturing. This study conducted a side-by-side analysis of physicochemical indicators, volatiles and non-volatiles, and microbial composition within DRPs and FRPs during fermentation, deploying a comprehensive multi-omics technique. The study results signified that after two weeks of fermentation, pH levels were significantly heightened (p < 0.05) in FRPs than in DRPs, with total acid presenting an opposite trend. Concurrently, total flavonoid content and the a* value were considerably elevated in FRPs (p < 0.05) during the entire fermentation process. Furthermore, the drying process led to substantial changes (p < 0.05) in red pepper metabolites, with higher total volatiles and non-volatiles found in FRPs throughout fermentation. The PLS-DA modeling indicated that 20 volatiles and 37 non-volatiles were screened as differential metabolites between the two pastes, respectively. The microbial composition analysis showed a similar fungal population in both DRPs and FRPs during fermentation, but drying significantly altered the bacterial composition, resulting in Weissella and Ligilactobacillus becoming dominant post-fermentation, whereas Pantoea and Ligilactobacillus dominated in DRPs paste. This study enriches our understanding of the fermentation process using various raw materials and paves the way for the development of DRPs-based red pepper paste that can be produced year-round.

Fermented red pepper paste (kochujang) modulates glucose metabolism and gut microbiota in parasympathetic suppression: Network pharmacology and In vivo study

We aimed to explore the relationship between Korean fermented red pepper paste, kochujang compounds, and the genes associated with type 2 diabetes (T2DM) and parasympathetic nervous system (PNS) dysfunction by network pharmacology. The study aimed to validate the kochujang efficacy on glucose metabolism in PNS-suppressed rats. Male Sprague-Dawley rats were intraperitoneally injected with scopolamine at 2 mg/kg body weight daily for 8 weeks. They were divided into four groups according to kochujang types: 1% traditionally-made kochujang (TMK) in 43% fat diets based on the capsaicin content and factory-made kochujang (FMK). The control and normal-C groups received a 43% fat diet. In the network pharmacology analysis, kochujang contained 26 chemical compounds: carotenoids, isoflavonoids, capsaicin-related compounds, and phytosterols. It highlighted critical genes, including AKT1, B-cell lymphoma-2(BLC2), catenin beta-1(CTNNB1), and caspase-3(CASP3) as the primary targets for treating T2DM and PNS suppression. Functional enrichment analysis indicated the involvement of kochujang compounds in endopeptidase activity and G-protein-coupled receptor activity relevant to diabetes and neuropathy. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis revealed associations with cancer, infection and inflammation, lipid metabolism, and diabetic complication-related pathways. FMK and TMK consumption improved glucose homeostasis and lipid profiles by modulating serum insulin and glucagon-like peptide-1 concentration and insulin resistance in scopolamine-induced rats. Oral glucose tolerance tests showed reduced glucose intolerance in kochujang-treated groups, especially high capsaicin-containing TMK. Kochujang mitigated liver damage and inflammation and modulated the gut microbiota composition to prevent the inhibition of insulin and neurotransmitter secretion through potentiating cAMP and calcium signaling pathways. In conclusion, high capsaicin-containing kochujang exhibited promising therapeutic effects against T2DM induced by PNS suppression through gut microbiota modulation.

Investigation of benzoic acid and sorbic acid concentrations in tomato paste, pepper paste, ketchup, mayonnaise, and barbeque sauce samples by headspace gas chromatography-mass spectrometry.

In this study, it was aimed at investigating benzoic acid (BA) and sorbic acid (SoA) concentrations in tomato paste, pepper paste, ketchup, mayonnaise, and barbeque sauce samples by a validated static headspace gas chromatography-mass spectrometry (GC-MS) method. Salicylic acid (SalA) was used as internal standard and the measurements were conducted in the wide linear concentration ranges of BA and SoA which were 2.5-5000 and 12.5-5000, respectively. The limit of detections (LODs) were determined to be 1.5 and 4.5 mg/kg while the limit of quantifications (LOQs) were 2.5 and 12.5 mg/kg for BA and SoA, respectively. The average recovery% values of BA and SoA were found to be 98.5% and 98.7% in an open tomato paste sample while these values were 98.7% and 100.3% in a mayonnaise sample, respectively. Accuracy of the proposed method was confirmed by statistically (significance test) evaluating excellent recovery values. In real samples, while the results of the canned tomato pastes and industrial sauce samples were found suitable, BA and SoA ​​were determined in some tomato and pepper paste products sold under the traditional or homemade name although use of the preservatives in the pastes were prohibited. It is vital for public health to prevent adulteration in pastes which is indispensable for Turkish cuisine as well as prevalently consumed in the world. Therefore, the proposed method can be used in food control laboratories due to its reliability and consumption of much less toxic chemical reagents.

Discrimination of geographical origin of Korean and Chinese red pepper paste via inductively coupled plasma atomic emission spectroscopy and mass spectrometry

BackgroundRed pepper paste is a common ingredient used in food in Korea. The discrimination of the geographical origin of agricultural products is important to protect the agricultural industry and customers from the misinformation regarding the product origin. Several studies have attempted to identify the geographical origin of red pepper based on its characteristic features using diverse methods, such as inorganic elemental analysis. However, similar studies on red pepper pastes have not been conducted thus far.ResultsIn, this study, we established methods based on inductively coupled plasma optical emission spectrometry (ICP-AES) and inductively coupled plasma mass spectrometry (ICP-MS) for determining inorganic elements in red pepper pastes. The limit of detection (LOD) of ICP-AES was in the range of 0.006–0.531 mg∙kg−1 and the limit of quantification (LOQ) was 0.017–1.593 mg∙kg−1. In addition, LOD and LOQ ranges for ICP-MS were 0.001–1.553, and 0.002–5.176 μg∙kg−1, respectively. The concentrations of Ca, K, Mg, Na, P, S, Cr, Mn, Co, Ni, Cu, Ga, As, Sr, Zr, Mo, Pd, Cd, Sn, Sb, Ce, Pt, Pb, and U were high in the Korean red pepper paste. All the employed discrimination models could clearly distinguish between Korean and Chinese red pepper pastes. In particular, among the four different models, CDA showed the most accurate ability to discriminate the geological origin of Korean and Chinese red pepper paste compared to that achieved using the other models with 100% accuracy.ConclusionsBased on, the findings of this study, the use of ICP-AES and ICP-MS analyses for discriminating the inorganic elements in food products in combination with the aforementioned statistical analysis models could help the mitigation of issues associated with the misinformation of the geographical origin of agricultural products, aiding customer protection.Graphical

Inhibitory Effects of Bacillus subtilis Isolated from Meju (Fermented Soybean Brick) on the Growth of Aspergillus parasiticus

Background: Meju is a base material for making soy sauce, soybean paste, and red chili pepper paste, which are representative ingredients of Korean cuisine. Objectives: This study aimed to isolate a predominant bacterial strain of B. subtilis from meju and to observe its inhibitory effects on an aflatoxigenic mold. Methods: We used yellow soybeans (Glycine max (L.) Merr.) grown in South Korea, and meju was produced according to the recommended methods of the Korea Food Research Institute. The identification of the strain was conducted based on its morphological and biochemical characteristics and 16S rDNA sequence. Evaluation of the bacterial effect against A. parasiticus ATCC 15517 was done in yeast extract–sucrose broth at 28 °C. Its inhibitory effect was evaluated using two approaches: mycelial weight and aflatoxin production. Aflatoxins were determined using high-performance liquid chromatography. Results: In the meju samples fermented for three months, a B. subtilis strain, K-0924 was identified. At the end of the incubation period of A. parasiticus, dry mycelial weight was significantly reduced by more than 80% (p &lt; 0.01) and total aflatoxin production was inhibited by more than 63% (p &lt; 0.05) in the presence of B. subtilis. Conclusions: These results indicate that B. subtilis K-0924 inhibits the growth and aflatoxin production of toxigenic Aspergillus, which can be contaminated with meju. We could expect more inhibition by other bacteria related to fermentation of meju, and further examination is necessary on species other than B. subtilis.

Optimization of spicy red pepper paste (Awaze) formulation by D-optimal mixture design.

The aim of this study was to produce spicy red pepper paste (Awaze) by addition of various sources of antioxidant, mineral, and fiber and optimize betterprocessing methods of the paste. For this purpose, D-optimal mixture design was used, Awaze considering color value (a*), antioxidant content, mineral content, fiber content, chewiness, and viscosity of the paste as the main parameters. Various properties of the optimized formulation were evaluated. The optimal formulation contained 65.66% red pepper, 10% garlic, 19.08% red onion, and 5.25% ginger. In the optimized formulation, the redness value (a*) increased by more than 3.12 times compared to the control with the average antioxidant activity (44.6%). The optimal formulation had a higher fiber content, chewiness, and viscosity value compared to control which is probably related to the ingredient proportion difference. Due to the higher nutritional and processing quality obtained, this formulation can be suggested for commercial and household producers as a guide to manufacture Awaze. The results obtained indicate that it is possible to production of Awaze with high nutritional value and improved processing quality by utilizing a blend of red pepper, garlic, red onion, and ginger. Therefore, this formulation stands as a viable recommendation for both commercial enterprises and household producers due to its demonstrated ability to yield Awaze with enhanced nutritional content and superior processing quality.

FARKLI YÖNTEMLERLE ÜRETİLEN TÜRK BİBER SALÇALARININ DEPOLAMA SIRASINDAKİ KALİTE DEĞİŞİMLERİNİN BELİRLENMESİ VE KARŞILAŞTIRILMASI

The quality and microbiological criteria of pepper pastes produced by many different methods, especially domestic and fabrication, can often be overlooked in spite of regulating certain standards. Quality problems in domestic/traditional production are at a very high rate. Thus, it was aimed to determine and compare the criteria of pepper paste produced by various methods. For this purpose, physical, chemical and microbiological analyses were conducted and results were examined. Values of pH, dry matter, titration-acidity, and color changed significantly during storage. While their brightness decreased, pastes became redder and more yellow. Microbiological analysis showed that D had the highest microbiological load due to the lack of boiling. On the other hand, A had the lowest microbiological load owing to heat treatment and aseptic-filling applications. A was followed by E, which includes both drying and boiling applications. Thus, using these two production methods in paste production can be recommended.

영남 교방연향의 음식

Humans eat food every day to sustain life. In addition to these daily foods, there are foods that are eaten with special days. Among these special foods, there are cases where music, singing, and dancing are formal. Typically, there is a case of a lotus flower such as Jinyeon of the Joseon Dynasty. In the provinces, there was ‘Gyobang banque’, where the leader performed the song and dance of Gyobang in the government office and provided food. The purpose of this study is to examine the characteristics of Gyobang Yeonhyang foods in Jinju, Busan, and Goseong, which were also popular in Yeongnam.&#x0D; The forms of Gyobangyeonhyang in Yeongnam included a welcome banquet, elderly banquet, Baekiljang, shooting arrows banquet, and Tongsinsa banquet.&#x0D; Jinju's Gyobang Yeonhyang foods included alcohol, naengmyeon, japchae, yeolgujatang, baekhaptang, braised stingray, steamed sea bream, braised chicken, seafood pancake, beef meat pancake, yugwak, rice cake, abalone kimchi, and bamboo shoots. Among the associated foods for Joseon Tongsinsa and Japanese envoys in Busan were rice cake, liquor, soup, jeon, yakbap, gangjeong, pyeonyuk, pork jeon, chicken stew, pheasant pancake, fish dumpling, abalone, and Seunggiaktang. Goseong's nursing-related foods included alcohol, noodles, rice cakes, wheat rice cakes, cooked meat, meat, jeon, sechae, kimchi, yugwa, raw fruit, red pepper paste, and honey.&#x0D; The characteristic of Yeungnam Gyobang Yeonhyang food is that seafood is widely used as a dish that can be eaten with alcohol. Soup was a must for a few drinks served. Rice was not provided in Yeonhyang, and noodle dishes such as noodles and cold noodles were mainly served. Specialties in Yeongnam region were used by referring to the royal Yeonhyang table setting. For Gyobang Yeonhyang food, rituals and singing and dancing were essential, and at the end of the Yeonhyang, it was an art that expressed the impression of taste by making a poem.

The Desalting Process for Table Olives and Its Effect on Their Physicochemical Characteristics and Nutrient Mineral Content.

The desalting process is critical for packaging table olives in brine with reduced NaCl or fortified mineral nutrients. In this study, the effect of desalting on the physicochemical characteristics and mineral content of green Manzanilla Spanish-style (plain and stuffed with pepper paste) and DOP Aloreña de Málaga table olives was investigated for the first time. The surface colour of the fruits turned slightly brownish, and the olives became somewhat softer. The lactic acid, the mineral macronutrients (mainly) and micronutrient contents decreased, while flesh moisture increased. The kinetic parameters of the minerals' losses depended on the presentation, with the estimated values for plain olives being the lowest (slowest desalting). Overall, the desalting process resulted in slight quality damage and a moderated decrease in the mineral concentration in the flesh, leading to some product degradation. This study provides quantitative information on these changes that may affect the commercial value of the final products and offers information for viable designs.

Ode to 옹기: An examination of culinary tradition, memory, and belonging in the Korean diaspora

옹기 are earthenware pots originating on the Korean peninsula; vessels that have sustained kitchens and designed palettes since before the common era. Home to fermented vegetables, cooking pastes, and alcoholic beverages, 옹기 are not so much culinary tools (though their practical benefits are innumerable) as they are symbols of nostalgia, artistry, and life. In turn, their fading regularity today provokes a greater discourse questioning the effects of modernity and the fluidity of tradition across generations of Korean diaspora. Beginning with 옹기, this paper analyzes the concept of authenticity as it appears in several diasporic negotiations of self, “home,” and belonging. Often when writing “ethnic” food, assumptions are liberally made, and the cuisine is homogenized—both intentionally and not, though this distinction matters little when the effect is the same. In light of this, terms like 고추장 are indexed as simply “spicy red pepper paste” rather than “Korean spicy red pepper paste”–a nuanced yet persistent attempt at asserting the narrative as told for and by the subjects it concerns, rather than in observation of them. While food is crucial to many diasporic relationships with “home,” for some the two are completely unrelated, a detail seldom acknowledged by Western perspectives on the culinary world. We are not defined by authenticity nor our proximity to it, and our experiences parallel one another to a far lesser extent than they are unique, such that any attempt to generalize them is futile. Instead, it is much more substantial to recognize—and rejoice in—the endless variety of our narratives, identities, and dinner tables.

Maximising olive oil by‐products

Maximising olive oil by‐products

Correlation between the microbiome and pack burst spoilage of Allium sativum supplemented fermented hot pepper paste

Gochujang (fermented hot pepper paste) products are well known for their distinct, spicy flavor. However, frequent pack burst spoilage of gochujang products occurs during transportation and storage because of microbial aerogenesis, resulting in considerable economic losses. The present study aimed to prevent pack burst spoilage of gochujang products by supplementing them with garlic ethanol extract. A simulated pack burst experiment revealed that 42.86 % of normal gochujang products were spoiled. Garlic ethanol extract significantly inhibited the growth of Zygosaccharomyces rouxii in gochujang products, with low minimum inhibitory concentration values (12.5–25 mg/mL). Gochujang products supplemented with various concentrations (1 % and 2.5 %) of garlic ethanol extract exhibited marked inhibition of microbial growth, particularly Z. rouxii, and pack burst spoilage. Microbiome analysis revealed that the pack burst samples harbored a high abundance of Z. rouxii. Supplementation of gochujang with 1 % garlic ethanol extract drastically reduced Z. rouxii abundance and prevented pack burst. Moreover, gochujang products supplemented with 1 % garlic ethanol extract exhibited a high hedonic score in the sensory analysis. Based on the results of this study, we concluded that supplementation of gochujang products with 1 % garlic ethanol extract before packaging could be effective in preventing pack burst spoilage of gochujang.

Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing

The study aimed to investigate inactivation of naturally occurring microorganisms and quality of red pepper paste treated by high pressure processing (HPP). Central composite rotatable design was employed to determine the impacts of pressure (100–600 MPa) and holding time (30–600 s). HPP at 527 MPa for 517 s reduced aerobic mesophilic bacteria count by 4.5 log CFU/g. Yeasts and molds counts were reduced to 1 log CFU/g at 600 MPa for 315 s. Total phenols, carotenoids and antioxidants activity ranged from 0.28 to 0.33 g GAE/100 g, 96.0–98.4 mg βc/100 g and 8.70–8.95 μmol TE/g, respectively. Increase (2.5–6.7%) in these variables was observed with increasing pressure and holding time. Total color difference (ΔE∗) values (0.2–2.8) were within the ranges of ‘imperceptible’ to ‘noticeable’. Experimental results were fitted satisfactorily into quadratic model with higher R2 values (0.8619–0.9863). Optimization process suggested treatment of red pepper paste at 536 MPa for 125 s for maximum desirability (0.622). Validation experiments confirmed comparable percentage of relative errors. Overall, this technique could be considered as an efficient treatment for the inactivation of microorganisms that naturally occur in red pepper paste with minimal changes in its characteristics.

Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuum L.)

Fermented peppers are usually obtained by the spontaneous fermentation of microorganisms attached to fresh peppers, and the variable microbial composition would lead to inconsistencies in flavor between batches. To demonstrate the roles of microorganisms in flavor formation, the core microbes closely associated with the key aroma compounds of fermented pepper paste were screened and validated in this study. Lactobacillus was the dominant bacterial genus in fermented pepper paste, whereas the main fungal genera were Alternaria and Kazachstania. Nine strains of the genera Lactobacillus, Weissella, Bacillus, Zygosaccharomyces, Kazachstania, Debaryomyces, and Pichia were isolated from fermented pepper paste. Eleven key aroma compounds were identified using gas chromatography combined with olfactometry and relative odor activity values. Correlation analysis showed that Zygosaccharomyces and Kazachstania were positively correlated with the majority of the key aroma compounds, whereas Lactobacillus was negatively correlated with them. Thus, Zygosaccharomyces and Kazachstania were identified as core genera associated with the key odorants. Finally, Zygosaccharomyces bisporus, Kazachstania humilis, and Lactiplantibacillus plantarum were used as starter cultures for fermented peppers, confirming that Z. bisporus and K. humilis were more beneficial for the key aroma compounds (e.g., acetate, linalool, and phenyl ethanol) rather than L. plantarum. This study contributed to understanding the flavor formation mechanism and provided references for the quality control of food fermentation.

A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool

A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool

Improving the quality of fermented soybean products using low-frequency airborne ultrasonicated Koji

The aim of this study was to compare three fermented soybean products (soybean paste, red pepper paste, and soy sauce) prepared with non-treated (NK) and ultrasonicated Koji (UK, at 30 kHz). The physicochemical properties and ABTS radical scavenging activity were investigated during fermentation. The pH values of soybean products containing UK were found to be slightly more acidic compared to the NK-containing products after fermentation, whereas the titratable acidity gradually increased during the fermentation period. Hunter L-values of all soy sauce samples (UK and NK) decreased rapidly after fermentation, but the application of UK did not affect the color quality of the final product. All soybean products prepared with UK showed higher amino-type nitrogen contents than products prepared with NK owing to the high enzymatic activities of UK. The ABTS radical scavenging activity of soybean paste prepared with UK was significantly higher compared to the NK-containing sample at day 50. In conclusion, the application of UK showed significant potential to enhance the physicochemical qualities and antioxidant activity of fermented soybean products, suggesting its promising use as an ingredient in fermented soybean products.

Traditional Sunchang Gochujang Attenuates Obesity in High-Fat Diet Induced Obese Mice

ObjectivesObesity is a major global health crisis. High fat diet (HFD) and salt intake have been linked to leptin resistance and obesity. Korea has lower obesity prevalence relative to other countries, although Koreans consume various fermented substances containing high salt, such as gochujang and doenjang amongst others. This phenomenon is defined as “the Korean paradox”. Gochujang is a Korean fermented pepper paste that contains high amount of salt. Therefore, we aimed to evaluate the anti-obesity potential of traditional gochujang on HFD-induced obese mice by comparing its effects with HFD and HFD containing same amount of salt from traditional gochujang.Methods4 weeks old C57BL/6J male mice were divided into 4 groups and fed a normal diet (ND), HFD (HD), HFD + salt (SALT) and HFD + traditional sunchang gochujang (TS) diets for 14 weeks. Biochemical analyses of serum, liver, and brown and epididymal fat tissues were performed to assess metabolic changes and obesity-related markers. The expressions of mRNA and protein involved in obesity, lipogenesis, adipogenesis and energy expenditure were evaluated from liver, brown and epididymal fat tissues by qPCR and western blot.ResultsTS supplementation significantly reduced obesity in HFD-induced obese mice. Compared to HD, TS had a lower body weight (24%), reduced serum leptin and insulin levels and improved serum and liver lipid profiles. Compared to HD and SALT groups, TS group had a significant reduction of mRNA and protein expressions associated with anabolic lipid metabolism including leptin, PPARγ, CEBPα, FAS, and ACC, while showing significant increase of adiponectin and energy expenditure-related mRNA, such as PPARα and CPT1.ConclusionsTS ameliorates obesity in HFD-induced obese mice by boosting leptin levels and inhibiting the adipogenesis and lipogenesis. Also, SALT group did not show any improvements compared with TS group. These observations imply that high salt content of TS is not a problematic feature. Our findings prove “the Korean paradox” of gochujang and anti-obesity effects of traditional gochujang, proposing the possibility of the traditional gochujang as a functional food against obesity.Funding SourcesMinistry of Agriculture, Food and Rural Affairs and partly Korea Agro-Fisheries and Food trade corporation.