Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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L-Carnitine Reduces Obesity Caused by High-Fat Diet in C57BL/6J Mice

  • Mun, Eun-Gyeng (Department of Food Science and Human Nutrition, College of Human Ecology, Chonbuk National University) ;
  • Soh, Ju-Ryoun (Department of Food Science and Human Nutrition, College of Human Ecology, Chonbuk National University) ;
  • Cha, Youn-Soo (Department of Food Science and Human Nutrition, College of Human Ecology, Chonbuk National University)
  • Published : 2007.04.30
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Abstract

This study evaluated the effects of carnitine supplementation on obesity caused by a high-fat diet in C57BL/6J mice. The mice were fed a normal diet (ND), high-fat diet (HD), or carnitine-supplemented (0.5% of diet) high-fat diet (HDC) for 12 weeks. The results showed that body weight, energy intake, and feed intake were lower in the HDC group than the control groups. Acid-soluble acylcarnitine (A SAC), acid-insoluble acylcarnitine (AIAC), and total carnitine (TCNE) in the serum and liver were significantly higher in the HDC group. Hepatic carnitine palmitoyl transferase-I activity was significantly higher in the HDC group than the control groups. Acyl-coA synthetase (ACS) and carnitine palmitoyl transferase-I (CPT-I) mRNA expression in the liver was highest in the HDC group, however hepatic acetyl-coA carboxylase (ACC) mRNA expression in this group was lowest. Serum leptin levels and abdominal fat weight were lowest in the HDC group. We concluded that L-carnitine supplementation diminished the risk of obesity caused by a high-fat diet.

Keywords

References

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