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Combination of Whole Grapeseed Flour and Newly Isolated Kefir Lactic Acid Bacteria Reduces High-Fat-Induced Hepatic Steatosis

Title
Combination of Whole Grapeseed Flour and Newly Isolated Kefir Lactic Acid Bacteria Reduces High-Fat-Induced Hepatic Steatosis
Author
이현규
Keywords
grapeseed flour; hepatic steatosis; lactic acid bacteria; prebiotics; probiotics
Issue Date
2019-02
Publisher
WILEY
Citation
MOLECULAR NUTRITION & FOOD RESEARCH, v. 63, NO 4, no. 1801040
Abstract
Scope This study aims to determine the separate and combined effect of a prebiotic (catechin-rich wine grapeseed flour, GSF) and a probiotic (newly isolated kefir lactic acid bacteria, LAB) on hepatic steatosis of obese mice. Methods and results High-fat (HF)-induced obese mice are fed a HF diet containing 6% microcrystalline cellulose (MCC, control), 10% GSF, orally administrated LAB, or a combination of GSF and LAB for 9 weeks. There is a significant reduction of body weight gain and liver weights, plasma insulin concentrations, and HOMA-IR in all experimental groups compared to control. Total lipid content, triglyceride, and low-density lipoprotein (LDL)-cholesterol concentrations of the liver are also significantly lowered. The combination of GSF and LAB further significantly affects cecum propionate content, plasma aspartate aminotransferase (AST/GOT), and zonulin concentrations, which is significantly correlated with hepatic lipid content. Analysis of hepatic microarray data reveals that genes related to lipid synthesis, bile acid and cholesterol synthesis, antioxidant activities, oxidative stress, inflammation, and liver function are significantly modulated following the combination of GSF and LAB. Conclusion These data suggest that amelioration of HF-induced hepatic steatosis after consumption of GSF and LAB is partially mediated via alteration of cecum propionate and intestinal permeability, which modulates hepatic gene expression.
URI
https://onlinelibrary.wiley.com/doi/full/10.1002/mnfr.201801040https://repository.hanyang.ac.kr/handle/20.500.11754/108298
ISSN
1613-4125; 1613-4133
DOI
10.1002/mnfr.201801040
Appears in Collections:
COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
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