Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Carnitine and/or GABA Supplementation Increases Immune Function and Changes Lipid Profiles and Some Lipid Soluble Vitamins in Mice Chronically Administered Alcohol

  • Soh, Ju-Ryoun (Department of Food Science and Human Nutrition and Research of Institute of Human Ecology, Chonbuk National University) ;
  • Kim, Nam-Seok (Department of Food & Biotechnology, Woosuk University) ;
  • Oh, Chan-Ho (Department of Food & Biotechnology, Woosuk University) ;
  • Oh, Suk-Heung (Department of Food & Biotechnology, Woosuk University) ;
  • Cha, Youn-Soo (Department of Food Science and Human Nutrition and Research of Institute of Human Ecology, Chonbuk National University)
  • Received : 2010.08.31
  • Accepted : 2010.09.15
  • Published : 2010.09.30
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Abstract

This study evaluated the effects of carnitine and/or GABA supplementation on immune function, lipid profiles and some vitamins in mice chronically administered alcohol. BALB/c mice were fed with either AIN-76 diet (N), control diet plus alcohol (4 g/kg bw, E), E plus 0.5 g/kg bw carnitine (EC), E plus 0.5 g/kg bw GABA (EG), or E plus 0.5 g/kg bw carnitine plus 0.5 g/kg bw GABA (ECG) for 6 weeks. Administrations of the carnitine and/or GABA prevented alcohol-induced increases in triglyceride concentrations in serum and liver. However, there was no difference among the supplemented groups. Serum vitamin E concentration was higher in mice supplemented with EC and EG, but not in mice given ECG. Phagocytic activity of peritoneal macrophages was increased in EG group compared with E group. The subpopulations of murine splenocyte's TH cells were increased significantly in EC and ECG groups. These data suggest that immune function, lipid profiles and some immune-related lipid soluble vitamins were positively changed by supplementation of carnitine or GABA, but do not show any synergistic effect of mixed supplementation.

Keywords

References

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