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KMID : 0613820080180091212
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Journal of Life Science
2008 Volume.18 No. 9 p.1212 ~ p.1218
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Reduction of Visceral and Body Fats in Mice by Supplementation of Conjugated Linoleic Acid with γ-Oryzanol
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Byeon Jae-Il
Ha Yeong-Lae
Ohr Tae-Woo
Kim Young-Suk
Moon Yeon-Kyu
Park Cherl-Woo
Kim Jeong-Ok
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Abstract
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The synergistic effect of conjugated linoleic acid (CLA) and γ-oryzanol (OZ) on the reduction of visceral and body fats was investigated in mice. Female ICR mice, 10 weeks of age, were acclimated for one week and then randomly divided into 5 treatment groups by body weights: Control (70 μl olive oil + 30 μ CLA), CLA-OZ 1 (70 μl olive oil + 30 μl CLA + OZ 0.5 ㎎), CLA-OZ 2 (70 μl olive oil + 30 μl CLA + OZ 1.0 ㎎), OZ (100 μl olive oil + OZ 1.0 ㎎), and Olive oil (100 μl olive oil). Samples were daily intubated, p.o., for 4 weeks. Food and water were ad libitum. Four weeks later, mice were sacrificed by neck dislocation, followed by measuring whole body weight, empty carcass weight (ECW), which is weight without organs and visceral fats, visceral fats, body fats and protein content. Mice treated with CLA (control) sample maintained significantly, p<0.05, lower whole body weight, ECW, visceral and body fats, relative to mice treated with olive oil sample, indicating that CLA reduces the visceral and body fats. The CLA-OZ 1 treatment significantly reduced, p<0.05, visceral and body fats as compared to OZ treatment, but not significantly different from control treatment.
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KEYWORD
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Conjugated linoleic acid (CLA), γ-oryzanol (OZ), visceral fat, body fat
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