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
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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 -
