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KMID : 1007520190280061829
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Food Science and Biotechnology
2019 Volume.28 No. 6 p.1829 ~ p.1836
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Anti-obesity and anti-inflammatory effects of ginseng vinegar in high-fat diet fed mice
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Oh Im-Kyung
Baek Eun-Jong
Lee Dae-Hee
Choi Yong-Ho
Bae In-Young
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Abstract
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This study aimed to investigate the efficacy of ginseng vinegar (GV) for preventing and ameliorating the obesity and inflammation. Oral administrations of GV with different doses were conducted for 10 weeks in the preventive model and therapeutic model. In the preventive model, above GV-medium dose significantly reduced body weight gain, epididymal fat weight, triglycerides, and total cholesterol compared to control. GV-high dose effectively improved the inflammatory factors (tumor necrosis factor-alpha (TNF-α) and interleukin 6) in serum, liver, and adipose tissue. In the therapeutic model, all GV groups showed significantly decreased body weight gain, epididymal fat weight, triglycerides, and total cholesterol. Reductions of the TNF-α level in the serum and liver were observed in all GV groups, and the CRP levels in the liver of all GV groups were significantly decreased with different trend from the preventive model. These results suggest that GV is more effective in therapeutic model and is a potential food for obesity and associated inflammation.
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KEYWORD
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Ginseng vinegar, High fat diet, Obesity, Inflammation, Pro-inflammatory cytokine
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