Effects of Cabbage-Apple Juice Fermented by Lactobacillus plantarum EM on Lipid Profile Improvement and Obesity Amelioration in Rats
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Fermented Cabbage-Apple Juice
2.2. Sample Analyses
2.3. Animals and Experimental Design
2.4. Blood and Tissue Sample Processing
2.5. Serum Biomarkers and Hepatic and Adipose Tissue Lipids
2.6. Serum Biochemical Parameters
2.7. Hepatic RNA Extraction and Reverse Transcription-Polymerase Chain Reaction (RT-PCR) Analysis
2.8. Histopathological Analysis of Hepatic Tissue and Adipocytes in the Epididymal Adipose Tissue
2.9. Statistical Analysis
3. Results
3.1. pH, Acidity, Nutrient Components, Organic Acid and Free Sugar Compositions, Total Polyphenol, and Total Glucosinolates Contents of Juice Samples
3.2. Body Weight Gain and Food Intake
3.3. Liver and White Fat Pad Weights
3.4. Biochemical Indicators of Hepatic Function
3.5. Serum Lipid Levels
3.6. Serum Insulin, Glucose, Leptin, and Adiponectin Levels
3.7. Hepatic Lipid Levels and Histopathological Changes
3.8. mRNA Expression of an Enzyme Related to Lipid Synthesis in the Liver
3.9. Epididymal Adipose Tissue TG Contents and Histopathological Changes
4. Discussion
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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CA Juice | FCA Juice | |
---|---|---|
pH | 4.08 ± 0.02 *** | 3.63 ± 0.03 |
Acidity (%) | 1.26 ± 0.04 ** | 1.58 ± 0.04 |
Proximate composition (g/100 mL) | ||
Carbohydrate | 10.10 ± 0.09 | 9.21 ± 0.07 |
Crude fat | 3.72 ± 0.03 *** | 1.52 ± 0.01 |
Crude protein | 0.70 ± 0.02 ** | 0.61 ± 0.01 |
Moisture | 89.45 ± 0.23 * | 90.31 ± 0.45 |
Ash | 0.62 ± 0.02 | 0.61 ± 0.01 |
Total dietary fiber | 0.91 ± 0.01 *** | 1.12 ± 0.03 |
Organic acid (g/100 mL) | ||
Citric acid | 0.04 ± 0.00 | ND |
Malic acid | 0.56 ± 0.01 *** | 0.26 ± 0.00 |
Fumaric acid | ND | ND |
Acetic acid | 0.32 ± 0.00 *** | 0.42 ± 0.00 |
Lactic acid | ND | 1.45 ± 0.01 |
Total organic acid | 1.03 ± 0.01 *** | 2.13 ± 0.01 |
Free sugars (g/100 mL) | ||
Sucrose | 1.44 ± 0.00 *** | 1.30 ± 0.30 |
Glucose | 3.22 ± 0.01 *** | 2.17 ± 0.00 |
Xylose | 0.05 ± 0.00 | ND |
Galactose | ND | 0.07 ± 0.00 |
Fructose | 5.07 ± 0.01 *** | 4.86 ± 0.01 |
Sorbitol | 0.20 ± 0.00 *** | 0.20 ± 0.00 |
Total free sugar | 9.98 ± 0.01 *** | 8.59 ± 0.01 |
Total polyphenol (mg TAE/100 mL) | 39.88 ± 2.68 | 42.36 ± 3.21 |
Total glucosinolates (mg/100 mL) | 402.01 ± 20.32 | 365.55 ± 22.46 |
Group | Body Weight (g) | Food Intake (g/day) | |||
---|---|---|---|---|---|
Initial Weight (g) | Final Weight (g) | Total Weight Gain (g) | Body Weight Gain (g/day) | ||
HFD | 244.19 ± 2.29 | 576.90 ± 18.29 a | 332.64 ± 12.36 a | 5.94 ± 0.79 a | 22.72 ± 2.63 NS |
HFD-CA | 243.19 ± 2.01 | 510.14 ± 15.89 b | 265.49 ± 11.13 b | 4.74 ± 0.47 b | 22.02 ± 1.87 |
HFD-FCA | 244.25 ± 2.38 | 504.67 ± 14.33 b | 260.45 ± 9.88 b | 4.65 ± 0.38 b | 22.86 ± 2.25 |
Group | Liver | White Fat Pads | ||||
---|---|---|---|---|---|---|
Epididymal Fat Pads | Mesenteric Fat Pads | Retroperitoneal Fat Pads | Perinenal Fat Pads | Total White Fat Pads | ||
(g/100 g Body Weight) | ||||||
HFD | 5.33 ± 0.58 a | 1.99 ± 0.33 a | 1.14 ± 0.57 a | 2.43 ± 0.62 a | 0.75 ± 0.16 NS | 6.31 ± 0.47 a |
HFD-CA | 4.60 ± 0.30 b | 1.79 ± 0.42 b | 1.03 ± 0.18 ab | 2.36 ± 0.59 a | 0.71 ± 0.14 | 5.87 ± 0.65 b |
HFD-FCA | 4.46 ± 0.28 b | 1.69 ± 0.62 b | 0.94 ± 0.20 b | 2.08 ± 0.40 b | 0.70 ± 0.07 | 5.32 ± 0.51 b |
HFD | HFD-CA | HFD-FCA | |
---|---|---|---|
Triglyceride (mg/dL) | 101.63 ± 11.97 a | 81.95 ± 8.16 b | 73.79 ± 8.22 b |
Total cholesterol (mg/dL) | 123.51 ± 10.33 a | 99.88 ± 11.92 b | 90.60 ± 10.58 b |
LDL/VLDL cholesterol (mg/dL) | 92.68 ± 9.94 a | 80.05 ± 7.02 ab | 71.19 ± 8.25 b |
HDL-cholesterol (mg/dL) | 30.75 ± 5.97 b | 34.13 ± 4.12 b | 44.75 ± 4.53 a |
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Park, S.; Son, H.-K.; Chang, H.-C.; Lee, J.-J. Effects of Cabbage-Apple Juice Fermented by Lactobacillus plantarum EM on Lipid Profile Improvement and Obesity Amelioration in Rats. Nutrients 2020, 12, 1135. https://doi.org/10.3390/nu12041135
Park S, Son H-K, Chang H-C, Lee J-J. Effects of Cabbage-Apple Juice Fermented by Lactobacillus plantarum EM on Lipid Profile Improvement and Obesity Amelioration in Rats. Nutrients. 2020; 12(4):1135. https://doi.org/10.3390/nu12041135
Chicago/Turabian StylePark, Sihoon, Hee-Kyoung Son, Hae-Choon Chang, and Jae-Joon Lee. 2020. "Effects of Cabbage-Apple Juice Fermented by Lactobacillus plantarum EM on Lipid Profile Improvement and Obesity Amelioration in Rats" Nutrients 12, no. 4: 1135. https://doi.org/10.3390/nu12041135