Nutrigenomic Analysis of Hypolipidemic Effects of Agastache rugosa Essential Oils in HepG2 Cells and C57BL/6 Mice
- Authors
- Jun, Hee-Jin; Chung, Mi Ja; Dawson, Kevin; Rodriguez, Raymond L.; Houng, Soung-Jin; Cho, Sung-Yun; Jeun, Jungae; Kim, Jin-Young; Kim, Kyung Heon; Park, Kuen Woo; Kim, Cheong-Tae; Lee, Sung-Joon
- Issue Date
- Feb-2010
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- Agastache rugosa (Korean mint); cholesterol; herbal essential oil; hypocholesterolemic effect
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.19, no.1, pp 219 - 227
- Pages
- 9
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 19
- Number
- 1
- Start Page
- 219
- End Page
- 227
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/117033
- DOI
- 10.1007/s10068-010-0030-1
- ISSN
- 1226-7708
2092-6456
- Abstract
- Hypolipidemic effects of Agastache rugosa essential oil (AREO) were investigated. Gas chromatography-mass spectrometry (GC-MS) analysis showed that the major compound in AREO is limonene (47%, w/w). AREO (1 mg/mL) markedly reduced low density lipoprotein (LDL) oxidation (-93%). After 3-week feeding of AREO, plasma cholesterol (-28%) and triglyceride levels (-26%) were significantly decreased in C57BL/6J mice. Mouse hepatic transcriptome profiling with oligonucleotide microarray revealed that AREO altered the expression of 2,524 genes. Notably, significant reductions in sterol regulatory element binding factor (SREBF)-1 and SREBF-2 mRNA levels were detected. Protein expression of HMG-CoA reductase, a major target for SREBP-2, was reduced in HepG2 cells (-36%) and in mouse liver (-35%). AREO also significantly increased mRNA (+40%) and protein (+83%) expression of the LDL receptor in HepG2 cells and mouse liver, respectively. Our findings suggest that AREO may prevent atherosclerosis via the inhibition of LDL oxidation, down-regulation of SREBF-2 and HMG-CoA reductase expression, and up-regulation of LDL receptor expression.
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Collections - College of Life Sciences and Biotechnology > Division of Food Bioscience and Technology > 1. Journal Articles
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