Germinated Waxy Black Rice Suppresses Weight Gain in High-Fat Diet-Induced Obese Mice
- Authors
- Lim, Won-Chul; Ho, Jin-Nyoung; Lee, Hee-Seop; Cho, Hong-Yon
- Issue Date
- 4월-2016
- Publisher
- MARY ANN LIEBERT, INC
- Keywords
- antiobesity; germinated waxy black rice; high-fat diet-induced obese mice
- Citation
- JOURNAL OF MEDICINAL FOOD, v.19, no.4, pp.410 - 417
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- JOURNAL OF MEDICINAL FOOD
- Volume
- 19
- Number
- 4
- Start Page
- 410
- End Page
- 417
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/88985
- DOI
- 10.1089/jmf.2015.3590
- ISSN
- 1096-620X
- Abstract
- This study was performed to investigate the antiobesity effect of germinated waxy black rice (GWBR) in high-fat diet (HFD)-induced obese mice. The mice were divided into a normal diet (ND) group, HFD group, and 2 test groups for 8 weeks: 2.5% GWBR-supplemented (GWBR-2.5) group and 5% GWBR-supplemented (GWBR-5) group. Supplementing with GWBR significantly reduced body weight gain and lipid accumulation in the liver and adipose tissue compared to the HFD control group. Triglyceride (TG), total cholesterol, and low-density lipoprotein-cholesterol levels in serum were decreased by GWBR supplementation, whereas high-density lipoprotein-cholesterol level significantly increased. In addition, mRNA levels of transcriptional factors, such as peroxisome proliferator-activated receptor-, CCAAT enhancer-binding protein (C/EBP)-, C/EBP-, sterol regulatory element-binding protein-1c, and related genes, including adipocyte fatty acid-binding protein, fatty acid synthase, and lipoprotein lipase, were significantly lower in the GWBR groups. However, lipolytic enzymes, such as hormone-sensitive lipase, adipose TG lipase, and carnitine palmitoyltransferase-1, and uncoupling protein 2 mRNA levels were significantly higher in GWBR-supplemented mice. These results suggest that GWBR exerts antiobesity effects by decreasing lipid accumulation and promoting lipolysis in HFD-induced obese mice.
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Collections - College of Science and Technology > Department of Food and Biotechnology > 1. Journal Articles
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