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KMID : 0665220170300040696
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Korean Journal of Food and Nutrition
2017 Volume.30 No. 4 p.696 ~ p.702
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Anti-Diabetic and Anti-Inflammatory Effects of Purple Corn Extract in High-Fat Diet Induced Obesity Mice
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Joung Hyun-Chae
Kim Chai-Hee
Lee Ye-Joo
Kim Soon-Kwon
Do Myoung-Sool
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Abstract
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Metabolic syndrome, including obesity, glucose intolerance and elevated blood pressure, is related to type 2 diabetes and cardiovascular disease. Previous studies have reported the anti-oxidative, anti-inflammatory and anti-diabetic effects of purple corn extract. We investigated the efficacy of purple corn extract (PC) against high-fat diet (HFD)-induced obesity and glucose intolerance, and examined the underlying mechanisms by analyzing expression of proteins and genes involved in glucose regulation and macrophage infiltration. C57BL/6 mice were fed with normal chow diet (ND), or HFD treated with distilled water (DW, control) or PC, for 10 weeks. Although body weights were similar in the HFD-fed groups, we observed a decrease in the liver and epididymal adipose tissue (EAT) weights, and enhanced glucose tolerance test (GTT) results in the PC group, as compared with DW group. Liver showed increased Akt phosphorylation in the PC-treated mice; however, no changes were observed in the EAT, for all groups. In PC-treated mice, decreased macrophage infiltration was seen in the EAT, with a reduced expression of macrophage marker genes. Finally, proinflammatory cytokine gene expressions were decreased by PC in the EAT, and a modest trend for downregulation was observed in the liver. Hence, we conclude that PC may decrease glucose intolerance by increasing the phosphorylation of Akt and reducing the macrophage infiltration into the EAT.
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KEYWORD
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anthocyanin, purple corn extract, handong black corn-1, blood glucose level, anti-inflammation, anti-diabetes
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