This study was investigating the anti-obesity effects of diets with a mixture of cheese, red ginseng and fermented mature fruit of Rubus coreanus Miquel. We fed the experimental diets (SC5, SC10) supplemented with 5% or 10% cheese containing of fermented mixture, then orally administered the extract of fermented mixture (RB100, RB300) at a concentration of 100 or 300 mg/kg body weight to SD rats with high fat diet (HFD). The results were as follows: Sample cheese groups decreased visceral fat mass and adipocyte size of stomach compared to that of HFD group. Additionally, lipid droplets of liver in sample cheese groups were smaller than that in HFD group. The serum triglyceride (TG), total cholesterol (tChol), glucose, leptin, and insulin levels in sample cheese group were lower than that in HFD group. But, the serum adiponectin and HDL-cholesterol (cHDL) levels were higher than that in HFD group. These results suggest that fermentation of red ginseng and Rubus coreanus mixed with cheese might be helpful in preventing obesity in high fat diet-fed rats.

Abstract
 서 론
 재료 및 방법
  1. 실험동물 사육환경
  2. 검액 조제
  3. 실험동물 식이투여 및 체중 측정
  4. 실험동물 혈액 및 조직 적출
  5. 혈청 지질과 glucose 함량 측정
  6. 혈청 비만관련 호르몬 측정
  7. 내장 지방증가량과 위체부 지방세포 크기 관찰
  8. 간조직 내 지질 변화
  9. 통계처리
 결과 및 고찰
  1. 체중 증가량 변화
  2. 내장지방(부고환, 신장 주위지방) 증가량
  3. 혈청 지질과 glucose 함량 변화
  4. 혈청 비만관련 호르몬 변화
  5. 위 체부 주위 지방세포 크기 변화
  6. 간조직 내 지질 변화
 요약 및 결론
 References

• 이다영(우석대학교 식품생명공학과) | Da young Lee (Dept. of Food & Biotechnology, Woosuk University)
• 김남석(우석대학교 식품생명공학과) | Nam Seok Kim (Dept. of Food & Biotechnology, Woosuk University)
• 김하림(우석대학교 식품생명공학과) | Ha Rim Kim (Dept. of Food & Biotechnology, Woosuk University)
• 김민선(우석대학교 식품생명공학과) | Min Sun Kim (Dept. of Food & Biotechnology, Woosuk University)
• 이창현(우석대학교 한의예과) | Chang Hyun Lee (Dept. of Korean Medicine, Woosuk University)
• 오미진(한국식품연구원) | Mi Jin Oh (Korea Food Research Institute)
• 오찬호(우석대학교 식품생명공학과) | Chan Ho Oh (Dept. of Food & Biotechnology, Woosuk University)
• 김종석(우석대학교 재활학과) | Jong Suk Kim (Dept. of Rehabilitation Studies, Woosuk University)
• 김명순(우석대학교 대체의학과) | Myung Soon Kim (Dept. of Alternative Medicine, Woosuk University)
• 권 진(한국복지대학 의료보장구과) | Jin Kwon (Dept. of Prosthetics and Orthotics, Korea National College of Welfare) Corresponding author