Cooked Rice Inhibits Hepatic Fat Accumulation by Regulating Lipid Metabolism–Related Gene Expression in Mice Fed a High-Fat Diet
2014
Choi, Won Hee | Um, Min Young | Ahn, Jiyun | Chŏng, Ch'ang-hwa | Ha, Tae Youl
Although rice has been shown to have beneficial health effects, little is known about the effect of rice on hepatic lipid accumulation as a carbohydrate source. This study investigated the effects and mechanism of action of cooked rice on high-fat diet (HF)–induced fat accumulation. The C57BL/6 mice were divided into three groups and fed a normal diet (NOR), HF, or HF with cooked rice (HF-CR) for 12 weeks. The HF-CR–fed mice had significantly lower body weight gains and abdominal fat mass compared with the HF–fed mice. Consuming cooked rice resulted in significantly lower serum total cholesterol, low-density lipoprotein cholesterol, hepatic lipid content, and lipid droplet number and size. Cooked rice consumption also suppressed the HF-induced increase in expression of lipogenic genes, such as sterol regulatory element-binding protein 1c (SREBP-1c), fatty acid synthase (FAS), stearoyl CoA desaturase 1 (SCD-1), peroxisome proliferator-activated receptor gamma (PPARγ), and CD36. The expression of cholesterol metabolism-related genes, such as acyl-CoA:cholesterol acyltransferase 1 (ACAT1), were also downregulated in the HF-CR–fed mice. Cooked rice may prevent HF-induced fat accumulation by regulating lipid metabolism-related gene expression, and it may be a useful carbohydrate source for preventing nonalcoholic fatty liver disease.
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