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http://dx.doi.org/10.5352/JLS.2013.23.12.1436

Effect of Black Garlic and Herb Formulas on Lipid Profiles and Antioxidant Status in Rats by Interval Running Training  

Lee, Soo Jung (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Kim, In Sung (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Lee, Hye Jin (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Oh, Soo Jeong (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Shin, Jung Hye (Namhae Garlic Research Institute)
Kim, Jeong Gyun (Department of Seafood Science & Technology, Gyeongsang National University)
Sung, Nak Ju (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Publication Information
Journal of Life Science / v.23, no.12, 2013 , pp. 1436-1444 More about this Journal
Abstract
To improve the functionality of black garlic drinks, black garlic extract (5%) and five herb extracts (1%) were mixed in 70:30 (v/v) ratios as BHF1, and BHF2 was prepared using a 3X concentration of BHF1. After the black garlic and herb formulas (BHFs) were administered over the course of five weeks in rats by interval running training, the lipid profiles and the antioxidant enzyme activities were tested. The total phenolic content of the BHFs were significantly higher in BHF2 than they were in BHF1, and their antioxidant activities were dependent upon the total phenolic content. No significant difference was found in the total serum protein levels among the rats in the Ex-con group by interval running training and the rats in the BHFs-fed groups. However, the albumin level was significantly higher in the Ex-BHF2 to Ex-con group. AST and ALT activities significantly decreased in the BHFs-fed groups compared to the Ex-con group. In terms of changes in the serum lipid profiles, no significant difference was found between the specimens that underwent interval running training and those that did not undergo interval running training. Triglyceride levels, total cholesterol, LDL-C, and HTR levels in the serum were significantly decreased in the Ex-BHF2 to Ex-con group. No significant difference was found in the total lipid levels in the livers of the BHFs-fed groups and the Ex-con group. The triglyceride levels and total cholesterol levels in the Ex-BHF2 group were significantly lower compared to another group. Hepatic catalase activity was significantly increased in the Ex-BHF2 group, but SOD and GSH-px activities were significantly increased as the concentration of the BHF. The antioxidant enzyme activities by supplementation of BHFs increased; thus, three intakes of BHF each day could improve antioxidant status against different types of oxidative stress.
Keywords
Black garlic; hepatic antioxidant enzyme; herbs; interval running training; lipid profile;
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