Food Science and Biotechnology

, Volume 26, Issue 6, pp 1709–1714 | Cite as

Low-dose grape pomace and omija fruit extract is more effective than high-dose in lowering oxidative stress and fat-pad mass in db/db mice

  • Su-Jung Cho
  • Hye-Jin Kim
  • Ji-Young Choi
  • Eun-Young Kwon
  • Ye Jin Kim
  • Ri Ryu
  • Myung-Sook Choi
  • Yong Bok ParkEmail author


Previous studies have shown that the mixture of extracts of grape pomace and omija (GO) improved oxidative stress and obesity in mice. This study first investigated the dose–response effects of GO on oxidative stress and fat-pad mass. Male C57BL/KsJ-db/db mice were fed the following three experimental diets for 7 weeks: a normal control, high-dose grape pomace plus omija (HGO; 0.5% grape pomace plus 0.05% omija fruit, w/w), and low-dose grape pomace plus omija (LGO; 0.3% grape pomace plus 0.05% omija fruit, w/w). The LGO significantly decreased white adipose tissues weights, as well as ameliorated the plasma lipid profiles. The antioxidant effects of LGO led to a significant decrease in the erythrocytic H2O2 and thiobarbituric acid-reactive substance levels, while LGO increased erythrocytic antioxidant activities. These results suggest that LGO is more effective than HGO in lowering oxidative stress and body fat mass in db/db mice.


Low-dose grape pomace Omija Oxidative stress Fat-pad mass db/db mice 



This work was supported by Kyungpook National University Bokhyeon Research Fund (2015), and by the National Research Foundation of Korea (NRF) grant funded by the Korea government (MSIP) (2015R1A5A6001906, 2012M3A9C4048818, 2016R1C1B1014846).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V. 2017

Authors and Affiliations

  • Su-Jung Cho
    • 1
    • 2
  • Hye-Jin Kim
    • 3
  • Ji-Young Choi
    • 1
    • 2
  • Eun-Young Kwon
    • 1
    • 2
  • Ye Jin Kim
    • 1
    • 2
  • Ri Ryu
    • 1
    • 2
  • Myung-Sook Choi
    • 1
    • 2
  • Yong Bok Park
    • 4
    Email author
  1. 1.Department of Food Science and NutritionKyungpook National UniversityDaeguRepublic of Korea
  2. 2.Center for Food and Nutritional Genomics ResearchKyungpook National UniversityDaeguRepublic of Korea
  3. 3.Food R&DCJ Cheiljedang Corp.SeoulRepublic of Korea
  4. 4.School of Life Sciences and BiotechnologyKyungpook National UniversityDaeguRepublic of Korea

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