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Fermentation with Lactobacillus enhances the preventive effect of garlic extract on high fat diet-induced hepatic steatosis in mice

Authors
Lee, Hee-SeopLee, Sung-JinYu, Heui-JongLee, Jin-HyupCho, Hong-Yon
Issue Date
3월-2017
Publisher
ELSEVIER SCIENCE BV
Keywords
Fermentation; Garlic; Hepatic steatosis; Antioxidant; Organosulfur compound
Citation
JOURNAL OF FUNCTIONAL FOODS, v.30, pp.125 - 133
Indexed
SCIE
SCOPUS
Journal Title
JOURNAL OF FUNCTIONAL FOODS
Volume
30
Start Page
125
End Page
133
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/84320
DOI
10.1016/j.jff.2016.12.043
ISSN
1756-4646
Abstract
This study aimed to investigate the effects of fermented garlic extract (FGE) by Lactobacillus plantarum BL2 in high fat diet (HFD)-induced hepatic steatosis. FGE administration increased insulin sensitivity and decreased serum lipid levels. Moreover, treatment with FGE effectively decreased hepatic lipid level, resulting in reduction of hepatic steatosis compared to that with non-fermented garlic extract (NFGE). These functions of FGE were associated with AMPK-mediated stimulation of hepatic lipolysis through upregulation of PPAR alpha and suppression of hepatic lipogenesis, partly via downregulation of SREBP-1c, FAS, and SCD-1. Significant improvement in HFD-induced steatosis following administration of FGE was closely linked to its enhanced antioxidant activity of the enriched organosulfur compounds, cycloalliin and SAC, by fermentation, regarding hepatic redox status and oxidative damage. This study validated the advanced therapeutic value of FGE in the prevention of diet -induced non-alcoholic fatty liver disease. (C) 2017 Elsevier Ltd. All rights reserved.
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