Antiobesity Effect of Garlic Extract Fermented by Lactobacillus plantarum BL2 in Diet-Induced Obese Mice
- Authors
- Lee, Hee-Seop; Lim, Won-Chul; Lee, Sung-Jin; Lee, Seung-Hyun; Lee, Jin-Hyup; Cho, Hong-Yon
- Issue Date
- 9월-2016
- Publisher
- MARY ANN LIEBERT, INC
- Keywords
- antiobesity; fermented foods; garlic; Lactobacillus (Acidophilus, Bulgaricus, and others)
- Citation
- JOURNAL OF MEDICINAL FOOD, v.19, no.9, pp.823 - 829
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- JOURNAL OF MEDICINAL FOOD
- Volume
- 19
- Number
- 9
- Start Page
- 823
- End Page
- 829
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/87697
- DOI
- 10.1089/jmf.2016.3674
- ISSN
- 1096-620X
- Abstract
- Obesity is viewed as a serious public health problem. This study aimed to investigate the antiobesity effects of fermented garlic extract by lactic acid bacteria (LAFGE) on obesity. Male C57BL/6J mice were fed with high-fat diet (HFD) to induce obesity. The HFD-induced obese mice were orally administrated with 250 or 500 mg/kg LAFGE for 8 weeks. Feeding HFD-fed mice with 250 or 500 mg/kg LAFGE reduced body weight by 14% and 18%, respectively, compared to HFD. HFD-fed mice with 500mg/kg LAFGE administration had lower epididymal, retroperitoneal, and mesenteric adipose tissue mass by 36%, 44%, and 63%, respectively, compared to HFD. The concentration of plasma triacylglyceride and total cholesterol was significantly lower in the HFD-fed mice with LAFGE administration. Moreover, LAFGE supplementation suppressed adipogenesis by downregulation in mRNA and protein expression of PPAR gamma, C/EBP alpha, and lipogenic proteins, including SREBP-1c, FAS, and SCD-1. Based on these findings, LAFGE may ameliorate diet-induced obesity by inhibiting adipose tissue hypertrophy by suppressing adipogenesis.
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Collections - Graduate School > Department of Food and Biotechnology > 1. Journal Articles
- College of Science and Technology > Department of Food and Biotechnology > 1. Journal Articles
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