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

Hyunjin Joo; Chong Tai Kim; In Hwan Kim; Yangha Kim

doi:10.1016/j.fct.2012.12.044

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

Hyunjin Joo, Chong Tai Kim, In Hwan Kim, Yangha Kim

Research output: Contribution to journal › Article › peer-review

36 Citations (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.

Original language	English
Pages (from-to)	100-105
Number of pages	6
Journal	Food and Chemical Toxicology
Volume	55
DOIs	https://doi.org/10.1016/j.fct.2012.12.044
Publication status	Published - 2013 May

Bibliographical note

Funding Information:
This study was supported by the Food High Pressure Technology Development Project, the Korea Food Research Institute (202007-03-03-WT011), and the National Research Foundation of Korea (NRF-2010-0023066).

Keywords

High hydrostatic pressure extract
Hot water extract
Obesity
UCP2

ASJC Scopus subject areas

Food Science
Toxicology

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1016/j.fct.2012.12.044

Cite this

@article{ffb9c3c15a794be9867488ed37fd6111,

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

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.",

keywords = "High hydrostatic pressure extract, Hot water extract, Obesity, UCP2",

author = "Hyunjin Joo and Kim, {Chong Tai} and Kim, {In Hwan} and Yangha Kim",

note = "Funding Information: This study was supported by the Food High Pressure Technology Development Project, the Korea Food Research Institute (202007-03-03-WT011), and the National Research Foundation of Korea (NRF-2010-0023066).",

year = "2013",

month = may,

doi = "10.1016/j.fct.2012.12.044",

language = "English",

volume = "55",

pages = "100--105",

journal = "Food and Chemical Toxicology",

issn = "0278-6915",

publisher = "Elsevier Ltd",

}

TY - JOUR

T1 - Anti-obesity effects of hot water extract and high hydrostatic pressure extract of garlic in rats fed a high-fat diet

AU - Joo, Hyunjin

AU - Kim, Chong Tai

AU - Kim, In Hwan

AU - Kim, Yangha

N1 - Funding Information: This study was supported by the Food High Pressure Technology Development Project, the Korea Food Research Institute (202007-03-03-WT011), and the National Research Foundation of Korea (NRF-2010-0023066).

PY - 2013/5

Y1 - 2013/5

N2 - 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.

AB - 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.

KW - High hydrostatic pressure extract

KW - Hot water extract

KW - Obesity

KW - UCP2

UR - http://www.scopus.com/inward/record.url?scp=84873276465&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84873276465&partnerID=8YFLogxK

U2 - 10.1016/j.fct.2012.12.044

DO - 10.1016/j.fct.2012.12.044

M3 - Article

C2 - 23306787

AN - SCOPUS:84873276465

SN - 0278-6915

VL - 55

SP - 100

EP - 105

JO - Food and Chemical Toxicology

JF - Food and Chemical Toxicology

ER -

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

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

UN SDGs

Access to Document

Other files and links

Fingerprint

Cite this