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http://dx.doi.org/10.3839/jabc.2022.040

Effects of black onion vinegar on high fat diet-induced obese C57BL/6 mice model  

Mi Suk Kim (Department of Food Science, Gyeongsang National University)
Ji Yun Baek (College of Korean Medicine, Gachon University)
Ye Jung Choi (College of Korean Medicine, Gachon University)
Ki Sung Kang (College of Korean Medicine, Gachon University)
Weon Taek Seo (Department of Food Science, Gyeongsang National University)
Ji Hyun Kim (Department of Food Science, Gyeongsang National University)
Hyun Young Kim (Department of Food Science, Gyeongsang National University)
Publication Information
Journal of Applied Biological Chemistry / v.65, no.4, 2022 , pp. 313-319 More about this Journal
Abstract
Consumption of high fat diet (HFD) induces obesity by accumulating triglycerides and inflammation in the body. In the present study, we investigated the effects of black onion vinegar (BV) on HFD-induced C57BL/6 obese mice model. The HFD-fed obese mice were administered black onion juice (BJ) and BV, respectively, for 6 weeks. The HFD-fed group increased body and organ weights compared with normal control diet-induced group. However, administration of BV significantly reduced body and organ weights compared with HFD-fed group. The BJ- and BV-administered groups improved the serum lipid profiles such as total cholesterol and triglyceride, compared with HFD-fed group. In addition, BV-administered group significantly improved serum high-density lipoprotein cholesterol and low-density lipoprotein cholesterol. The BV-administered mice had increased the number and size of adipose cells in the liver and adipose tissues. The administrations of BJ and BV significantly down-regulated adipogenesis transcription factors and proinflammatory proteins in the liver compared with HFD-fed group. In particular, BV-administered group showed stronger attenuation of adipogenesis-related proteins than the BJ-administered group. Therefore, this study demonstrated that administration of BV attenuated HFD-induced obesity, in particular down-regulation of adipogenesis, and it could be developed as a functional vinegar for anti-obesity.
Keywords
Black onion; High fat diet; Inflammation; Obesity; Vinegar;
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