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Anti-obesity effects of hot water extract and high hydrostatic pressure extract of garlic in rats fed a high-fat diet

Title
Anti-obesity effects of hot water extract and high hydrostatic pressure extract of garlic in rats fed a high-fat diet
Authors
Joo H.Kim C.-T.Kim I.-H.Kim Y.
Ewha Authors
김양하
SCOPUS Author ID
김양하scopus
Issue Date
2013
Journal Title
Food and Chemical Toxicology
ISSN
0278-6915JCR Link
Citation
vol. 55, pp. 100 - 105
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
The effects of hot water extract of garlic (WEG) and high hydrostatic pressure extract of garlic (HEG) on obesity were investigated in rats fed a high-fat (HF) diet. Supplementation with HEG significantly reduced body weight gain and adipose tissue mass compared to those in the HF group, whereas WEG did not. Serum levels of triglycerides, total cholesterol, and LDL-cholesterol were also decreased in the HEG supplemented group compared to those in the HF group. The level of fecal triglyceride in the HEG group was higher compared to that in the HF group. The mRNA levels of adipogenic genes, such as peroxisome proliferator-activated receptor gamma (PPARγ), sterol regulatory element-binding protein-1c (SREBP-1c), and fatty acid-binding protein (aP2) were significantly decreased in both the WEG and HEG groups. Additionally, uncoupling protein 2 (UCP2) mRNA were increased clearly in the HEG group compared to that in the HF group. These results suggested that HEG more efficiently reduced body weight gain than WEG, at least partially mediated by increase of the fecal triglyceride and downregulation of adipogenic genes expression together with upregulation of UCP2 gene expression in rats fed a high-fat diet. © 2013 Elsevier Ltd.
DOI
10.1016/j.fct.2012.12.044
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신산업융합대학 > 식품영양학과 > Journal papers
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