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KMID : 0665220130260010066
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Korean Journal of Food and Nutrition
2013 Volume.26 No. 1 p.66 ~ p.77
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Effects of Mulberry Leaf Tea Fermented by Monascus pilosus on Body Weight and Hepatic Antioxidant Enzyme Activities in Mouse Fed High-Fat Diet
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Lee Sang-Il
Lee Ye-Kyung
Lee In-Ae
Choi Jong-Keun
Kim Soon-Dong
Suh Joo-Won
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Abstract
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In this study, we investigated the preventive effects of the mulberry leaf tea fermented by Monascus pilosus on high fat-induced obesity, hyperlipidemia, and fatty liver in mice. Non-fermented mulberry leaf tea powder (UM) and fermented mulberry leaf tea powder (FM) were supplemented with high-fat diet at 2% (wt/wt) dosage for 8 weeks. Both UM and FM lowered body weight gain, feed efficiency ratio, epididymal fat, serum triglyceride, total cholesterol and LDL-cholesterol increased markedly with high fat diet (HC) in mice. FM showed more significant effects when it was compared with UM. In addition, Hepatic lipid peroxides and xanthin oxidase activities of the UM and FM were significantly lower than those of HC, despite the lack of a big difference in the amount of hepatic GSH. Activities of ROS scavenging enzymes and serum alanine aminotransferase activity were also examined as a parameter of hepatic damage. The UM and FM groups showed a recovery to NC group from significant changes induced by HC. Finally, histopathological analyses of liver samples revealed a decrease of lipid accumulation in hepatocytes in the UM and FM groups. These results suggest that UM and especially FM can reduce the development of obesity, hyperlipidemia and fatty liver.
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KEYWORD
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Monascus pilosuss, fermentation, mulberry leaf, antiobese, ROS-scavenging enzymes
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