Advanced glycation end products (AGEs) are closely associated with obesity mediated metabolic dysfunction, including hepatic injury, dyslipidemia, and glucose intolerance. Oenothera biennis seed (OBS) has been reported to have antioxidant and anti-inflammatory properties, but the protective effects against AGE-induced metabolic disorder remain unclear. In this study, a CML-high fat diet (HFCML) mouse model was used to evaluate the effects of the OBS extract. OBS supplementation significantly attenuated kidney hypertrophy induced by HFCML diet. The serum alanine aminotransferase and aspartate aminotransferase levels were elevated in the HFCML group, and were reduced significantly by OBS administration. OBS administration also improved lipid metabolism by lowering triglycerides and low-density lipoprotein cholesterol. Furthermore, OBS administration enhanced glucose tolerance. Overall, OBS extract mitigates HFCML-induced metabolic dysfunction by improving liver function, normalizing lipid profiles, and enhancing glucose tolerance, highlighting its potential as a functional food ingredient for the prevention of AGE-associated metabolic diseases such as non-alcoholic fatty liver disease and insulin resistance.

The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, 45℃) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.