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


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.


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


Supported by : 농림수산식품기술기획평가원


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