Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(1): 211-218
Preventative activity of kimchi on high cholesterol diet-induced hepatic damage through regulation of lipid metabolism in LDL receptor knockout mice
Minji Woo1, Mijeong Kim1, Jeong Sook Noh2, Chan Hum Park3, Yeong Ok Song1
1Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University, 2, Busandaehak-ro 63beon-gil, Geumjeong-gu, Busan 46241, Republic of Korea, 2Department of Food Science and Nutrition, Tongmyong University, Busan 48520, Republic of Korea, 3Department of Medicinal Crop Research, National Institute of Horticultural and Herbal Science, Rural Development Administration, Eumseong 55365, Republic of Korea
This study investigated the effect of kimchi on hepatic lipid metabolism and inflammatory response. Low-density lipoprotein receptor knockout mice fed high cholesterol diet (HCD) with an oral administration of kimchi methanol extracts (KME, 200 mg kg bw-1 day-1) or distilled water for 8 weeks (n = 10 per group). Compared with the control group, plasma and hepatic lipid concentrations were lower in the kimchi group (p<0.05), which was confirmed with hepatic histological examination by Oil Red O staining. Hepatic expressions for fatty acid synthesis were downregulated whereas those for beta-oxidation were upregulated in the kimchi group (p<0.05). Hepatic expressions for cholesterol synthesis were decreased but those for cholesterol export was increased in the kimchi group (p<0.05). Moreover, kimchi intake reduced expression for inflammatory cytokines (p<0.05). Kimchi exerted beneficial effects on HCD-induced hepatic damage by suppressing lipid synthesis and inflammation, and facilitating fatty acid oxidation and cholesterol excretion.
Kimchi, High cholesterol diet, Lipid metabolism, Inflammation, Liver disease
Food Science and Biotechnology 2018 ; 27(1): 211-218