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Preventative activity of kimchi on high cholesterol diet-induced hepatic damage through regulation of lipid metabolism in LDL receptor knockout mice.

Minji WooMijeong KimJeong Sook NohChan Hum ParkYeong Ok Song
Published in: Food science and biotechnology (2017)
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.
Keyphrases
  • low density lipoprotein
  • fatty acid
  • inflammatory response
  • oxidative stress
  • poor prognosis
  • mass spectrometry
  • hydrogen peroxide
  • long non coding rna
  • high glucose
  • preterm birth
  • flow cytometry