Kimchi methanol extracts attenuate hepatic steatosis induced by high cholesterol diet in low-density lipoprotein receptor knockout mice through inhibition of endoplasmic reticulum stress

Journal of Functional Foods

卷:32

Minji Woo¹  Yeong Ok Song¹  Mijeong Kim¹  Jeong Sook Noh² 

[1] Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University, Busan 46241, Republic of Korea;

[2] Department of Food Science and Nutrition, Tongmyong University, Busan 48520, Republic of Korea;

关键词: Antioxidant;    Apoptosis;    Endoplasmic reticulum stress;    Hepatic steatosis;    High cholesterol diet;    Kimchi;   

DOI  :  

来源: DOAJ

【 摘 要 】

This study was examined inhibitory effects of kimchi with antioxidant, lipid lowering, and antiinflammatory activities on hepatic steatosis by suppression of endoplasmic reticulum (ER) stress in high cholesterol diet (HCD)-fed low-density lipoprotein receptor knockout mice. Animals were fed HCD for 8 weeks with oral administration of kimchi methanol extracts (200 mg/kg bw/day) (kimchi group, n = 10) or distilled water as a vehicle (control group, n = 10). In kimchi group, hepatic lipid peroxidation was reduced. Protein expression of ER stress molecules such as GRP78, p-PERK, p-eIF2α, XBP1, and CHOP were decreased. In addition, protein expression of anti-apoptotic molecules were increased, but those for the pro-apoptotic molecules were decreased. Protein expression of antioxidant enzymes regulated by Nrf2 was elevated. Histological analysis showed that hepatic steatosis, inflammation, and apoptosis in the kimchi group were less severe. In conclusion, hepatic steatosis induced by HCD can be alleviated by kimchi via suppressing ER stress.

【 授权许可】

Unknown