홍마늘 추출물이 고지방식이로 유도된 비만 흰쥐의 항비만 및 지질개선에 미치는 영향 Effects of the Red Garlic Extract for Anti-Obesity and Hypolipidemic in Obese Rats Induced High Fat Diet원문보기
고지방식이로 유도된 비만흰쥐에 15 brix의 홍마늘 열수추출물을 1%, 3%, 5% 및 7%로 식이 중에 혼합급이하여 체내 지질 함량 및 항비만 효과를 측정하였다. 비만지수와 체지방량은 3% 이상의 홍마늘 추출물의 급이시대조군에 비해 유의적으로 감소되었으나, 내장 지방 및 부고환 주변 지방 함량은 홍마늘 추출물의 급이에 따른 유의차가 없었다. 혈청 중의 총 지질 및 중성지방은 추출물의 첨가량이 증가됨에 따라 유의적으로 감소하였으며, 동맥경화지수와 심혈관질환 위험지수도 감소되었다. ALT 및 AST 활성은 홍마늘 추출물 급이시 대조군에 비해감소되었다. 간 조직 중 총 지질 함량은 5-7%의 홍마늘 추출물 급이군에서 유의적으로 감소되었으며, 홍마늘 추출물의 5% 이상 급이시 분변 중에 총 콜레스테롤 및 중성지방의 배설이 증가되었다. 혈청 중 지질 과산화물 함량은 5-7%의 홍마늘 추출물 급이군에서 유의적으로 감소되었으며, 항산화 활성은 7% 급이군에서 유의적으로 상승되었다. 따라서 홍마늘 추출물은 분변으로 콜레스테롤 및 중성지방의 배출을 증가시킴으로써 체내 지질 저하 및 항비만 효과를 내는 것으로 사료된다.
고지방식이로 유도된 비만흰쥐에 15 brix의 홍마늘 열수추출물을 1%, 3%, 5% 및 7%로 식이 중에 혼합급이하여 체내 지질 함량 및 항비만 효과를 측정하였다. 비만지수와 체지방량은 3% 이상의 홍마늘 추출물의 급이시대조군에 비해 유의적으로 감소되었으나, 내장 지방 및 부고환 주변 지방 함량은 홍마늘 추출물의 급이에 따른 유의차가 없었다. 혈청 중의 총 지질 및 중성지방은 추출물의 첨가량이 증가됨에 따라 유의적으로 감소하였으며, 동맥경화지수와 심혈관질환 위험지수도 감소되었다. ALT 및 AST 활성은 홍마늘 추출물 급이시 대조군에 비해감소되었다. 간 조직 중 총 지질 함량은 5-7%의 홍마늘 추출물 급이군에서 유의적으로 감소되었으며, 홍마늘 추출물의 5% 이상 급이시 분변 중에 총 콜레스테롤 및 중성지방의 배설이 증가되었다. 혈청 중 지질 과산화물 함량은 5-7%의 홍마늘 추출물 급이군에서 유의적으로 감소되었으며, 항산화 활성은 7% 급이군에서 유의적으로 상승되었다. 따라서 홍마늘 추출물은 분변으로 콜레스테롤 및 중성지방의 배출을 증가시킴으로써 체내 지질 저하 및 항비만 효과를 내는 것으로 사료된다.
This study tested the anti-obesity and hypolipidemic effects of red garlic extract in obese rats induced by a high fat diet over a period of 4 weeks. Red garlic extract of 15 brix was added in 1, 3, 5 and 7% ratios in diets. The obesity index and body fat content significantly decreased in rats fed ...
This study tested the anti-obesity and hypolipidemic effects of red garlic extract in obese rats induced by a high fat diet over a period of 4 weeks. Red garlic extract of 15 brix was added in 1, 3, 5 and 7% ratios in diets. The obesity index and body fat content significantly decreased in rats fed a diet with over 3% red garlic extract compared to the control group. There was no significant difference in weight of visceral and epididymal fat in rats fed red garlic extract. Total lipid and triglyceride levels in serum were significantly decreased in a dose-dependent manner, and AI and CRF also fell. ALT and AST activities in groups fed red garlic extract were decreased compared to the control group. Total lipid level in liver tissue of the groups fed 5-7% red garlic extract exhibited a significant decrease compared to the control group. Total cholesterol and triglyceride levels in feces were significantly increased in rats fed a diet with over 5% red garlic extract. Lipid peroxide levels were significantly decreased in the groups fed diets with 5-7% red garlic and antioxidant activity in serum was significantly increased in the group fed a diet with 7% red garlic extract compared to the control group. Our results suggest that red garlic extract could have anti-obesity and hypolipidemic effects for suppressing obesity index and decreasing lipid profiles.
This study tested the anti-obesity and hypolipidemic effects of red garlic extract in obese rats induced by a high fat diet over a period of 4 weeks. Red garlic extract of 15 brix was added in 1, 3, 5 and 7% ratios in diets. The obesity index and body fat content significantly decreased in rats fed a diet with over 3% red garlic extract compared to the control group. There was no significant difference in weight of visceral and epididymal fat in rats fed red garlic extract. Total lipid and triglyceride levels in serum were significantly decreased in a dose-dependent manner, and AI and CRF also fell. ALT and AST activities in groups fed red garlic extract were decreased compared to the control group. Total lipid level in liver tissue of the groups fed 5-7% red garlic extract exhibited a significant decrease compared to the control group. Total cholesterol and triglyceride levels in feces were significantly increased in rats fed a diet with over 5% red garlic extract. Lipid peroxide levels were significantly decreased in the groups fed diets with 5-7% red garlic and antioxidant activity in serum was significantly increased in the group fed a diet with 7% red garlic extract compared to the control group. Our results suggest that red garlic extract could have anti-obesity and hypolipidemic effects for suppressing obesity index and decreasing lipid profiles.
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문제 정의
processing due to dark black color and high viscosity [36]. Therefore, this study aims to explore the anti-obesity and hypolipidemic effects by combining heat-treated red garlic extract in obese rats induced high fat diet, considering the fact that the red garlic developed through the aging process with low temperature showed higher bioactive effects than fresh garlic [36].
가설 설정
3)Values in a column sharing the same superscript letter are not significantly different at p<0.05.
3)Values in a same row sharing the same superscript letter are not significantly different at p<0.05.
제안 방법
Control group fed high fat diet was not supplemented red garlic extract. Experimental group was divided to 4 groups by RG-1, -3, -5 and -7 group with supplemented red garlic extract of 1%, 3% 5% and 7% in total diet, respectively. All treatments continued for 4 weeks.
Red garlic used in this experiment were prepared manually, whole parts of fresh garlic were utilized for the manufacture of red garlic. The manufacturing protocol followed the patent application (No.
The anti-obesity and hypolipidemic studies were performed, aged 4 weeks and weighing 100±10 g for this experiment.
All rats were housed individually in polypropylene cages and maintained under standard conditions of 22±2℃, relative humidity of 50±5% and a constant 12 hr (07:00-19:00) light and dark cycle. To help them adapt to the laboratory conditions, the rats were fed a standard pellet diet (SuperFeed Inc., Korea) with water ad libitum for the first week prior to the experiment.
대상 데이터
For the experiments, the animals were randomly divided into 6 groups of 7 rats each. At the second week, rats were fed with a normal diet (12.
데이터처리
Statistical difference between the treatments and controls were tested by one-way analysis of variance (ANOVA) followed by the Duncan’s multiple range test.
성능/효과
It was significantly higher in the control group than the normal group. All experimental groups fed with red garlic extract showed significant decrease of ALT activity, and in the groups fed with 3-7% of red garlic extract, the AST activity significantly was decreased. The ALT activity rises in the liver disorder such as hepatitis, hepatic necrosis, and cirrhosis occur, wheras AST activity is known to be increasing in hepatitis, obstructive jaundice and myocardial infarction occur [43].
The total lipid level of the control group was higher than that of the normal group after 1 week and 4 weeks, but in the groups fed red garlic extract, no significant difference as added amount of red garlic extract. Excrements of the total cholesterol recorded an increase when rats are fed with red garlic extract for 4 weeks, and the significant difference from the control group was appeared when the extract accounted for over 3%. Triglyceride level of the control group in the feces showed a significant increase compared to the normal group, while significantly higher increase was observed from the groups fed 5-7% red garlic extract than the control group.
The significant difference was little depending on the amount of extracts. Food intake of the control and the red garlic extract groups was a little in significant difference with compared to the normal group, while FER was the highest in the control group fed high fat diet. Especially, the groups fed with 1-5% of red garlic extract had a higher than the control group, whereas the group fed with 7% of extract had a somewhat lower compared to the control group.
In terms of LDL-C level, there were no significant difference between the control group and the group fed red garlic extract, whereas the VLDL-C level of groups fed red garlic extract decreased significantly compared to the control group and the ratio of drop was higher than that of LDL-C.
In this study, we discovered that the high fat diet show higher FER in obese rats induced high fat diet even though it reduced the overall intake due to high fat content (40.54% of the total calorie) compared to that of the normal diet (12.40% of the total calorie). These result are similar to a reports that obese rats induced high fat diet takes in food at lower degree than a normal group, but the FER was higher [37,49], and which is reported to stem from the high calories by high fat [37].
Its level showed decreasing trend disproportionately to the dose amount of red garlic extract and the decline was significant in the supplementation for 5-7% red garlic extract to the control group. The total cholesterol and triglyceride levels of the control group increased significantly compared to the normal group, but supplementation of red garlic extract with high fat diet did not show significant difference with compared to the control group. The total lipid level in heart tissue of the control group (25.
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