Antiobesity Effect of Garlic Extract Fermented by Lactobacillus plantarum BL2 in Diet-Induced Obese Mice
Publication: Journal of Medicinal Food
Volume 19, Issue Number 9
Abstract
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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Information & Authors
Information
Published In
Journal of Medicinal Food
Volume 19 • Issue Number 9 • September 2016
Pages: 823 - 829
PubMed: 27627701
Copyright
Copyright 2016, Mary Ann Liebert, Inc. and Korean Society of Food Science and Nutrition.
History
Published in print: September 2016
Published online: 1 September 2016
Accepted: 18 July 2016
Received: 15 February 2016
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Author Disclosure Statement
No competing financial interests exist.
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