Biomedical Science Letters (대한의생명과학회지)

The Korean Society for Biomedical Laboratory Sciences (대한의생명과학회)
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Herbal Black Vinegar and the Anti-obesity Complications in vivo

  • Lee, Dongsub (Department of Healthcare & Biotechnology, College of Aeroservice, Kyungwoon University) ;
  • Park, Sangwook (Department of Biomedical Laboratory Science, College of Health and Nurse, Kyungwoon University)
  • Received : 2018.09.17
  • Accepted : 2018.12.10
  • Published : 2018.12.31
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Abstract

Black vinegar has been traditionally used for supplemental flavoring on food, and commercialized beverages. Here, to investigate the effects on in vivo anti-obesity complications of black vinegar produced with herbal extracts, we evaluated on the biochemical effects of high-fat diet (HFD) induced mice compared to control fed ones. After a 84-day experiment HFD mice had higher (P < 0.05) weight gains, relative abdominal-fat pads, blood glucose level, serum/liver lipids, and serum nephron indices. Continuous oral treatment of three different concentration of herbal black vinegar (HBV; stock, 2-fold, and 4-fold diluted solution) to HFD mice showed that HBV reduced marked obesity (fat depositions, adipocyte hypertrophy), hyperglycemia, hyperlipidemia (serum total cholesterol, triglyceride, LDL-cholesterol levels), enhanced liver function (AST/ALT), and kidney function (BUN, creatine levels), respectively. Thus, HBV is expected to serve as an efficient and functional supplemental ingredients or food for the alleviation of obesity syndrome.

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References

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