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KMID : 0380620140460060762
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 6 p.762 ~ p.768
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Ameliorating Effects of Lactic Acid-fermented Garlic Extracts on Oleic Acid-induced Hepatic Steatosis
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Lee Hee-Seop
Lim Won-Chul
Choi Ji-Hwi
Yu Heui-Jong
Kim Ki-Ho
Lee Seung-Hyun
Cho Hong-Yon
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Abstract
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In this study, the ameliorating effects of lactic acid-fermented garlic extract (LAFGE) on non-alcoholic fatty liver were investigated using oleic acid-induced steatotic HepG2 cells. The ameliorating mechanism was analyzed by RTPCR and Western blot. Treatment with 1 mg/mL LAFGE decreased intracellular lipid accumulation approximately 1.5-fold, compared to that achieved with non-fermented garlic extract. LAFGE reduced fatty acid influx into hepatocytes through down-regulation of FAT/CD36 mRNA expression in the steatotic HepG2 cells. PPARα and CPT-1 mRNA expression was significantly up-regulated by LAFGE treatment of HepG2 cells as a consequence of activation of beta oxidation. Additionally, the treatment with 1 mg/mL LAFGE highly down-regulated mRNA expression of SREBP-1c and FAS to 51% and 35%, respectively. LAFGE showed concentration-dependent down-regulation patterns in protein expression of SREBP-1c and FAS, as determined by Western blot. These results suggest that LAFGE treatment improves hepatic steatosis triggered by the imbalance of hepatic lipid metabolism owing to oleic acid treatment.
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KEYWORD
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garlic, lactic acid bacteria, fermentation, fatty liver, steatosis
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