Background/Objectives: Functional probiotics, particularly Lactobacillus delbrueckii subsp. lactis CKDB001, have shown potential as a therapeutic option for metabolic dysfunction-associated steatotic liver disease (MASLD). However, their effects have not been confirmed in in vivo systems. Here, we investigated the effects of L. delbrueckii subsp. lactis CKDB001 on insulin resistance, dyslipidemia, MASLD, and lipid metabolism in a murine model of high-fat diet (HFD)-induced obesity. Methods: The mice were divided into four groups (n = 12 per group)—normal chow diet (NCD), high fat diet (HFD), HFD with L. delbrueckii subsp. lactis CKDB001 (LL), and HFD with resmetirom (positive control (PC), a thyroid receptor β agonist). The experimental animals were fed NCD or HFD for 12 weeks, followed by an additional 12-week oral treatment with LL or resmetirom. Results: LL supplementation reduced body weight, insulin levels, and HOMA-IR compared with those in the HFD group, indicating improved insulin sensitivity. Additionally, LL reduced serum triglyceride (TG) levels without affecting total cholesterol (TC) levels. HFD consumption increased liver weight and hepatic TG and TC levels, indicating ectopic fat accumulation; however, LL supplementation reversed these changes, indicating a liver-specific effect on cholesterol metabolism. Furthermore, LL administration attenuated NAFLD activity scores, reduced hepatic fibrosis, improved liver function markers (aspartate aminotransferase), and enhanced Adenosine monophosphate-activated protein kinase (AMPK) phosphorylation. However, LL did not considerably affect the expression of genes related to lipid metabolism. In epididymal adipose tissue, LL treatment reduced leptin levels but had no effect on adiponectin; additionally, histological analysis showed an increase in adipocyte size, potentially linked to enhanced energy metabolism. Conclusions: Collectively, these findings suggest that LL could be a promising therapeutic candidate for improving insulin sensitivity, reducing hepatic lipid accumulation, and mitigating MASLD.

This study evaluated the effects of Guatemalan coffee extract (G) on the physicochemical, antioxidant, and sensory properties of Yanggaeng at different roasting levels (light, medium, and dark) and concentrations (0%, control group [CON]; 2%, 2; 4%, 4; and 6%, 6). Moisture, ash, fat, protein, and carbohydrate contents varied significantly with G concentration and roasting level, with light roasts exhibiting the highest moisture and fat content, but the lowest ash and carbohydrate content. Colorimetric properties showed a dose-dependent decrease in lightness and an increase in redness and yellowness with the addition of G. Additionally, pH levels increased in light and dark roasts, but decreased in medium roasts, whereas Brix values increased with G, peaking in dark roasts. Antioxidant activity, assessed by total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging, improved notably in the medium and dark roasts. Textural properties including hardness, resilience, and chewiness also benefited from the addition of G. Sensory evaluations favored Yanggaeng containing 4–6% G, especially in dark roasts, for attributes such as color, scent, and overall taste. Dark roast concentrations of 4% and 6% were identified as optimal for enhancing the properties of Yanggaeng, supporting the potential of G to develop innovative high-quality desserts tailored to modern consumer preferences.

This study investigated the effects of alternative sweeteners, allulose (AL), stevia (ST), and xylose (XY), on the physicochemical, antioxidant, textural, and sensory properties of Yanggaeng fortified with Cissus quadrangularis (CQ) powder. Replacing sucrose (SU) with alternative sweeteners significantly affected the proximate composition and overall quality of Yanggaeng. Formulations containing AL, ST, or XY exhibited higher moisture retention and lower carbohydrate content than those containing SU. Colorimetric analysis revealed that Yanggaeng prepared with alternative sweeteners developed a darker coloration and greater browning intensity, likely due to enhanced Maillard reactions during heating. Among the sweeteners tested, AL showed the highest total phenolic content and relatively high antioxidant activity, suggesting potential functional advantages beyond sweetness. Textural analysis indicated that ST enhanced gel strength and elasticity even under high-moisture conditions, whereas AL produced a softer texture, which may be desirable for products requiring reduced firmness. Although consumer preference scores did not differ significantly across most sensory attributes, both ST and AL achieved acceptable overall profiles, with sweetness ratings comparable to those of SU. These findings suggest that CQ-enriched Yanggaeng sweetened with alternative sweeteners can be developed as a promising low-sugar dessert option without compromising quality or consumer acceptability.

Sung-Hyun Cho · Yeon-Woo Kim · Minseo Cho · Jiwoo Lee · Jung-Heun Ha. JABC 2025;68:137-43. https://doi.org/10.3839/jabc.2025.018

Sung-Hyun Cho · Jiwoo Lee · Yeon-Woo Kim · Minseo Cho · Jung-Heun Ha. JABC 2025;68:212-8. https://doi.org/10.3839/jabc.2025.027

The present study evaluated the effects of Ethiopian coffee extract (E) on the physicochemical, antioxidant, textural, and sensory properties of Yanggaeng according to the roasting degree (light, medium, and dark) and extract concentration (0% for the control group [CON] and 2%, 4%, and 6% for each roasted coffee extract). The proximate composition varied significantly according to the roasting degree and E concentration, with dark-roasted samples generally showing higher moisture content, and L6 and M6 exhibiting higher carbohydrate content. Colorimetric analysis revealed that the addition of E decreased lightness while increasing redness, yellowness, and total color difference. The pH values increased in all extract-added samples compared with that of the CON group, whereas Brix values varied according to the roasting degree and extract concentration without showing a clear concentration-dependent trend. The total polyphenol content remained comparable to that of the CON group, while the DPPH radical scavenging activity increased significantly in the dark-roasted group, with D6 showing the highest activity. Textural properties, particularly hardness, gumminess, and chewiness, were modified after the addition of E, with responses differing depending on roasting degree and extract concentration, indicating changes in the measured texture profile of Yanggaeng. Sensory acceptance testing revealed significant effects of concentration and interaction on preferences for color, aroma, and chewiness, whereas overall acceptance was comparable to that of the CON in most formulations. These findings indicate that Ethiopian coffee extract has potential as an ingredient for coffee-infused Yanggaeng with modified visual, textural, aroma-related sensory, and radical-scavenging properties.