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DOI QR Code

Ameliorating Effects of Lactic Acid-fermented Garlic Extracts on Oleic Acid-induced Hepatic Steatosis

유산균 발효 마늘 추출물의 oleic acid로 유도된 비알코올성 지방간에 대한 개선 효과

  • 이희섭 (고려대학교 식품생명공학과) ;
  • 임원철 (고려대학교 식품생명공학과) ;
  • 최지휘 ((주)바이오랜드 생명공학연구소) ;
  • 유희종 ((주)바이오랜드 생명공학연구소) ;
  • 김기호 ((주)바이오랜드 생명공학연구소) ;
  • 이승현 ((주)바이오랜드 생명공학연구소) ;
  • 조홍연 (고려대학교 식품생명공학과)
  • Received : 2014.09.25
  • Accepted : 2014.10.30
  • Published : 2014.12.31

Abstract

In this study, the ameliorating effects of lactic acid-fermented garlic extract (LAFGE) on non-alcoholic fatty liver were investigated using oleic acid-induced steatotic HepG2 cells. The ameliorating mechanism was analyzed by RT-PCR and Western blot. Treatment with 1 mg/mL LAFGE decreased intracellular lipid accumulation approximately 1.5-fold, compared to that achieved with non-fermented garlic extract. LAFGE reduced fatty acid influx into hepatocytes through down-regulation of FAT/CD36 mRNA expression in the steatotic HepG2 cells. $PPAR{\alpha}$ and CPT-1 mRNA expression was significantly up-regulated by LAFGE treatment of HepG2 cells as a consequence of activation of beta oxidation. Additionally, the treatment with 1 mg/mL LAFGE highly down-regulated mRNA expression of SREBP-1c and FAS to 51% and 35%, respectively. LAFGE showed concentration-dependent down-regulation patterns in protein expression of SREBP-1c and FAS, as determined by Western blot. These results suggest that LAFGE treatment improves hepatic steatosis triggered by the imbalance of hepatic lipid metabolism owing to oleic acid treatment.

Keywords

garlic;lactic acid bacteria;fermentation;fatty liver;steatosis

Acknowledgement

Supported by : 농림수산식품기술기획평가원

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