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Effects of persimmon-vinegar on lipid and carnitine profiles in mice

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Abstract

The aim of this study was to investigate the effects of persimmon-vinegar supplementation on blood lipid profiles, carnitine concentrations, and hepatic mRNA levels of enzymes involved in fatty acid metabolism. Thirty-two C57BL/6J male mice were divided into 4 groups; control group (HD), industrial vinegar group (HD-V), and persimmon-vinegar groups (HD-PV1, HD-PV2). Serum triglyceride (TG) and total cholesterol (TC) concentrations significantly decreased in all vinegar-administered groups compared with the HD group. The hepatic TG and TC concentrations of persimmon-vinegar administered groups were significantly lower compared with the HD group. Liver acid insoluble acylcarnitine (AIAC) was significantly higher in the HD-PV2 than in HD and HD-V groups. The acetyl-CoA carboxylase (ACC) mRNA level tended to lower in all the vinegar administered groups compared with the HD group. These results suggest that the persimmon-vinegar has anti-obesity properties.

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Authors and Affiliations

  1. Department of Food Science & Human Nutrition and Research Institute of Human Ecology, Chonbuk National University, Jeonju, Jeonbuk, 561-756, Korea

    Yeon-Jeong Moon & Youn-Soo Cha

  2. Department of Food and Biotechnology, Woosuk University, Jeonju, Jeonbuk, 565-701, Korea

    Dong-Seong Choi & Suk-Heung Oh

  3. School of Food Science and Nutrition, Inje University, Gimhae, Gyeongnam, 621-749, Korea

    Young-Sun Song

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  1. Yeon-Jeong Moon
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  2. Dong-Seong Choi
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  4. Young-Sun Song
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  5. Youn-Soo Cha
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Correspondence to Youn-Soo Cha.

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Moon, YJ., Choi, DS., Oh, SH. et al. Effects of persimmon-vinegar on lipid and carnitine profiles in mice. Food Sci Biotechnol 19, 343–348 (2010). https://doi.org/10.1007/s10068-010-0049-3

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  • DOI: https://doi.org/10.1007/s10068-010-0049-3

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