Fermented Crataegi fructus Vinegar Improves Lipid Metabolism in Rats Fed High Fat Diet
2009
Chon, J.W., Kyung Hee University, Yongin, Republic of Korea | Park, J.K., Kyung Hee University, Yongin, Republic of Korea | Lee, M.A., Kyung Hee University, Yongin, Republic of Korea | Jeong, M.R., Chonbuk National University, Jeonju, Republic of Korea | Han, J.H., Wonkwang University, Iksan, Republic of Korea | Park, Y.K., Kyung Hee University, Yongin, Republic of Korea
Crataegi fructus has been used as an oriental medicine and a folk remedy for the treatment of scurvy, constipation and stomach ailment. This study was aimed to investigate the effect of fermented Crataegi fructus vinegar (FCV) on the improvement of lipid metabolism in rats fed high fat diet (40% kcal% fat, fat source; beef tallow). Sprague-Dawley rats (n=32) were randomly divided into four groups [normal diet (ND), high fat diet (HD), and high fat diet supplemented with low (CFL; 1.5% wt/wt) and high (CFH; 3.0% wt/wt) doses of fermented Crataegi fructus vinegar] and were fed experimental diets for 6 weeks. At the end of the experiment, the body weight in high fat diet groups was higher than that of normal diet group, while the body weights of CFL and CFH group were significantly reduced by 7.2% and 10.0%, respectively, as compared with that of HD group. Moreover, liver and kidney weights in CFL and CFH group were significantly lower than that of HD group (p less than 0.05). The levels of serum triglyceride, total cholesterol, LDL-C, atherogenic index and hepatic triglyceride, total cholesterol in CFH group were significantly decreased as compared with HD group whereas it increased the serum level of HDL-C than HD group (p less than 0.05). CFL and CFH groups showed significantly decreased AST, ALT and ALP of serum as compared with HD group. Excretions of fecal saturated fatty acid in CFH group was significantly increased compared with ND and HD groups. These results imply that fermented Crataegi fructus vinegar can be used as possible food resources and functional food materials.
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