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KMID : 1144820180240040380
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대한의생명과학회지
2018 Volume.24 No. 4 p.380 ~ p.389
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Herbal Black Vinegar and the Anti-obesity Complications in vivo
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Lee Dong-Sub
Park Sang-Wook
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Abstract
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Black vinegar has been traditionally used for supplemental flavoring on food, and commercialized beverages. Here, to investigate the effects on in vivo anti-obesity complications of black vinegar produced with herbal extracts, we evaluated on the biochemical effects of high-fat diet (HFD) induced mice compared to control fed ones. After a 84-day experiment HFD mice had higher (P ＜ 0.05) weight gains, relative abdominal-fat pads, blood glucose level, serum/liver lipids, and serum nephron indices. Continuous oral treatment of three different concentration of herbal black vinegar (HBV; stock, 2-fold, and 4-fold diluted solution) to HFD mice showed that HBV reduced marked obesity (fat depositions, adipocyte hypertrophy), hyperglycemia, hyperlipidemia (serum total cholesterol, triglyceride, LDL- cholesterol levels), enhanced liver function (AST/ALT), and kidney function (BUN, creatine levels), respectively. Thus, HBV is expected to serve as an efficient and functional supplemental ingredients or food for the alleviation of obesity syndrome.
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KEYWORD
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HBV (Herbal black vinegar), Anti-obesity, High-fat diet (HFD)
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