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KMID : 1161420160190090823
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Journal of Medicinal Food
2016 Volume.19 No. 9 p.823 ~ p.829
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Antiobesity Effect of Garlic Extract Fermented by Lactobacillus plantarum BL2 in Diet-Induced Obese Mice
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Lee Hee-Seop
Lim Won-Chul
Lee Sung-Jin
Lee Seung-Hyun
Lee Jin-Hyup
Cho Hong-Yon
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Abstract
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Obesity is viewed as a serious public health problem. This study aimed to investigate the antiobesity effects of fermented garlic extract by lactic acid bacteria (LAFGE) on obesity. Male C57BL/6J mice were fed with high-fat diet (HFD) to induce obesity. The HFD-induced obese mice were orally administrated with 250 or 500?mg/kg LAFGE for 8 weeks. Feeding HFD-fed mice with 250 or 500?mg/kg LAFGE reduced body weight by 14% and 18%, respectively, compared to HFD. HFD-fed mice with 500?mg/kg LAFGE administration had lower epididymal, retroperitoneal, and mesenteric adipose tissue mass by 36%, 44%, and 63%, respectively, compared to HFD. The concentration of plasma triacylglyceride and total cholesterol was significantly lower in the HFD-fed mice with LAFGE administration. Moreover, LAFGE supplementation suppressed adipogenesis by downregulation in mRNA and protein expression of PPARγ, C/EBPα, and lipogenic proteins, including SREBP-1c, FAS, and SCD-1. Based on these findings, LAFGE may ameliorate diet-induced obesity by inhibiting adipose tissue hypertrophy by suppressing adipogenesis.
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KEYWORD
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antiobesity, fermented foods, garlic, Lactobacillus (Acidophilus, Bulgaricus,and others)
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