The effects of hot water extract of garlic (WEG) and high hydrostatic pressure extract of garlic (HEG) on obesity were investigated in rats fed a high-fat (HF) diet. Supplementation with HEG significantly reduced body weight gain and adipose tissue mass compared to those in the HF group, whereas WEG did not. Serum levels of triglycerides, total cholesterol, and LDL-cholesterol were also decreased in the HEG supplemented group compared to those in the HF group. The level of fecal triglyceride in the HEG group was higher compared to that in the HF group. The mRNA levels of adipogenic genes, such as peroxisome proliferator-activated receptor gamma (PPARγ), sterol regulatory element-binding protein-1c (SREBP-1c), and fatty acid-binding protein (aP2) were significantly decreased in both the WEG and HEG groups. Additionally, uncoupling protein 2 (UCP2) mRNA were increased clearly in the HEG group compared to that in the HF group. These results suggested that HEG more efficiently reduced body weight gain than WEG, at least partially mediated by increase of the fecal triglyceride and downregulation of adipogenic genes expression together with upregulation of UCP2 gene expression in rats fed a high-fat diet.
- High hydrostatic pressure extract
- Hot water extract
ASJC Scopus subject areas
- Food Science