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Effects of Fresh and Black Garlic Hot Water Extract Powder on the Lipid Composition of Hypercholesterolemia Rats

생마늘 및 흑마늘 열수추출 분말이 고콜레스테롤 혈증 흰쥐의 체내 지질조성에 미치는 영향

  • Kang, Min-Jung (Namhae Garlic Research Institute) ;
  • Shin, Jeong Yeon (Department of Food Technology, Gyeongnam National University of Science and Technology) ;
  • Lee, Soo Jung (Department of Food and Nutrition, Gyeongsang National University) ;
  • Shin, Jung Hye (Namhae Garlic Research Institute)
  • 강민정 ((재)남해마늘연구소) ;
  • 신정연 (경남과학기술대학교 식품과학부) ;
  • 이수정 (경상대학교 식품영양학과) ;
  • 신정혜 ((재)남해마늘연구소)
  • Received : 2020.07.13
  • Accepted : 2020.12.08
  • Published : 2021.01.30

Abstract

The effects of freeze-dried powder from fresh and black garlic hot water extracts on the lipid metabolism in Sprague-Dawley rats fed a high-cholesterol diet were analyzed. The experimental group was classified into the normal group (NG), the high-fat (HF) and high-cholesterol diet group (CG), the HFC and 1% fresh garlic hot water extract powder-added diet group (FGEG), and the HFC and 1% black garlic hot water extract powder-added diet group (BGEG), respectively. The serum total lipid content was 381.52±7.30 mg/ml and 368.80±4.40 mg/ml in the FGEG and the BGEG, respectively, and was significantly lower than that of the CG. The total cholesterol and triglyceride contents of the FGEG and BGEG were also significantly lower than that of the CG. The high-density lipoprotein (HDL) cholesterol was significantly higher, and the low-density lipoprotein (LDL) and the very low-density lipoprotein (VLDL) cholesterol content was lower in the FGEG and BGEG than in the CG. The serum ALT and AST activities were significantly lower than those of the CG, and especially the BGEG was lower. The total cholesterol content and the triglyceride levels of the liver tissue were 36.0% and 14.3% lower in the BGEG than in the CG, respectively. The thiobarbituric acid reactive substance (TBARS) concentrations in the serum and the liver tissue were higher in the CG than in the FGEG and BGEG, but there was no difference between them. Based on these results, garlic extract powders significantly reduced the lipid profile and increased the antioxidant activity in rats in vivo. The black garlic hot water extract powder was more effective than raw garlic because of the total number of phenolic compounds and browning substances in the black garlic.

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