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KMID : 0380620150470030364
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 3 p.364 ~ p.372
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Co-treatment with Fermented Black Raspberry and Red Ginseng Extracts Improves Lipid Metabolism and Obesity in Rats Fed with a High-fat and High-cholesterol Diet
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Lee Min-Jung
Choi Hye-Ran
Lee Jung-Hyun
Lee Su-Jung
Kwon Ji-Wung
Choi Kyung-Min
Cha Jeong-Dan
Hwang Seung-Mi
Park Jong-Hyuk
Lee Sang-Cheon
Park Pill-Jae
Lee Tae-Bum
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Abstract
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This study investigated the effects of fermented black raspberry (BR) and red ginseng (RG) extract co-treatment on lipid metabolism and obesity in rats fed with a high fat/high cholesterol diet (HFHCD) for 12 weeks. Compared to the corresponding values in rats fed with a HFHCD, total cholesterol and low-density lipoprotein (LDL)-cholesterol and triglyceride levels decreased whereas high-density lipoprotein (HDL)-cholesterol levels increased in rats treated with fermented BR and RG extracts. These extracts significantly increased the expression of HMG-CoA reductase, LDL receptor, and sterol regulatory-element-binding protein-2 (SREBP-2) mRNA, but decreased the mRNA expression of SREBP-1. Additionally the serum levels of leptin and fatty acid synthase were decreased. Moreover, supplementation with fermented BR and RG effectively increased fecal cholesterol excretion. These results suggest that fermented BR and RG extracts might be effective at preventing hypercholesterolemia and obesity.
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KEYWORD
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black raspberry, red ginseng, lipid metabolism, obesity, fermented extract
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