Genes & Nutrition

, Volume 2, Issue 4, pp 353–358 | Cite as

A mixture of the aqueous extract of Garcinia cambogia, soy peptide and l-carnitine reduces the accumulation of visceral fat mass in rats rendered obese by a high fat diet

  • Yun Jung Kim
  • Keun-Young Kim
  • Min Sun Kim
  • Jin Hee Lee
  • Kang Pyo Lee
  • Taesun Park
Research Paper


The aim of the present study was to investigate the anti-obesity effect of a mixture composed of Garcinia cambogia extract, soypeptide, and l-carnitine (1.2:0.3:0.02, w/w/w) in rats rendered obese by a high-fat diet (HFD). Sprague-Dawley rats were fed either the high-fat control diet (CD) or the 0.38% mixture-supplemented HFD (CD + M) for 9 weeks. The mixture significantly reduced body weight gain and the accumulation of visceral fat mass in a rat model of HFD-induced obesity. Moreover, the mixture effectively lowered blood and hepatic lipid concentrations and serum glucose, insulin, c-peptide, and leptin levels in rats with HFD-induced obesity. Results from real-time reverse transcription-polymerase chain reaction analyses indicated that the expression levels of leptin, tumor necrosis factor-alpha (TNF-α), and sterol regulatory element binding protein 1c (SREBP1c) genes in the epididymal fat tissue of rats fed the CD + M diet were 0.4-, 0.6-, and 0.48-fold, respectively, of those found in the CD rats ( < 0.05), while expression of the uncoupling protein 2 (UCP2) gene in epididymal adipose tissue was 1.25-fold ( < 0.05) of that found in CD rats. In conclusion, a mixture composed of G. cambogia extract, soy peptide, and l-carnitine attenuated visceral fat accumulation and improved dyslipidemia in a rat model with HFD-induced obesity.


Garcinia cambogia Soypeptide l-carnitine Anti-obesity effect High-fat-diet-induced obesity rats Obesity-related genes 


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Copyright information

© Springer-Verlag 2007

Authors and Affiliations

  • Yun Jung Kim
    • 1
  • Keun-Young Kim
    • 1
  • Min Sun Kim
    • 2
  • Jin Hee Lee
    • 2
  • Kang Pyo Lee
    • 2
  • Taesun Park
    • 1
  1. 1.Department of Food and Nutrition, Brain Korea 21 ProjectYonsei UniversitySeoulSouth Korea
  2. 2.CJ Foods R&DSeoulSouth Korea

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