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Anti-Obesity Effect of Fermented Detoxified Rhus verniciflua Vinegar Supplementation in Diet-Induced Obese Rats
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 Title & Authors
Anti-Obesity Effect of Fermented Detoxified Rhus verniciflua Vinegar Supplementation in Diet-Induced Obese Rats
Cheong, So Ra; Kim, Ranseon; Park, Yoo Kyoung; Baek, SeongYeol; Yeo, Soo-Hwan; Lee, ChoongHwan;
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 Abstract
The study aimed to investigate the anti-obesity effects of 1% Rhus verniciflua vinegar (RV) supplementation in high-fat-diet (60% fat)-induced obese rats. A total of 50 4-wk-old male Sprague-Dawley rats were fed normal chow diet or maintained on high-fat diet (HFD) for 12 weeks to induce obesity and were then randomized into five groups as follows: normal diet+ultra-pure water (CON), HFD+ultra-pure water (OB-DW), HFD+1% acetic acid (OBAA), HFD+1% RV (OB-RV), and HFD+0.1% caffeine (OB-CF). AA was used as a control for RV, and caffeine was used as a positive control due to its weight reducing effect. After 2 months, body weight, organ and adipose tissue weights, serum lipids, hepatic lipids, adipocyte size, and cell number per spot level were analyzed. As a result, food efficiency ratio, abdominal adipose tissue weight, serum levels of total cholesterol, triacylglycerol, free fatty acids, coronary artery index, and fecal lipid were significantly reduced in the RV treatment group. In this study, we found that dietary RV improved obesity by increasing lipid excretion and reducing lipogenesis. These results suggest that RV has potential as a functional anti-obesity food.
 Keywords
Rhus verniciflua vinegar;Korean tradition vinegar;high-fat diet fed rat;blood lipid;anti-obesity;
 Language
Korean
 Cited by
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