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http://dx.doi.org/10.9721/KJFST.2014.46.6.762

Ameliorating Effects of Lactic Acid-fermented Garlic Extracts on Oleic Acid-induced Hepatic Steatosis  

Lee, Hee-Seop (Deptartment of Food and Biotechnology, Korea University)
Lim, Won-Chul (Deptartment of Food and Biotechnology, Korea University)
Choi, Ji-Hwi (R&D Center, Bioland)
Yu, Heui-Jong (R&D Center, Bioland)
Kim, Ki-Ho (R&D Center, Bioland)
Lee, Seung-Hyun (R&D Center, Bioland)
Cho, Hong-Yon (Deptartment of Food and Biotechnology, Korea University)
Publication Information
Korean Journal of Food Science and Technology / v.46, no.6, 2014 , pp. 762-768 More about this Journal
Abstract
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.
Keywords
garlic; lactic acid bacteria; fermentation; fatty liver; steatosis;
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