Effects of Scutellaria baicalensis Water Extract on Lipid Metabolism and Antioxidant Defense System in Rats Fed High Fat Diet

윤혜진,; 박영숙,

doi:10.3746/jkfn.2010.39.2.219

Cited by 26 publications

(15 citation statements)

References 9 publications

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“…The polyphenol compounds of plants decrease the cholesterol level for liver tissue (37), showing a higher connection with the reduction of triglyceride level (38). In particular, when purslane powder is given, liver tissue tends to show a significant reduction compared to the HC group.…”

Section: Lipid Levels Of Liver Tissuementioning

confidence: 99%

Effects of Portulaca oleracea Powder on the Lipid Levels of Rats Fed a Hypercholesterolemia Inducing Diet

Lee¹,

Shin²,

Kang³

et al. 2011

JFN

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This study was initiated to investigate the effects of lyophilized purslane (Portulaca oleracea) powder (5% and 10%) on lipid levels in rats fed a hypercholesterolemia-inducing diet (1% cholesterol). During the four week study, there were no significant differences in either weight change or the food efficiency ratio between the group fed the hypercholesterol diet alone (HC) and the groups fed the purslane powder (HCPO-I and HCPO-II, 5% and 10% purslane, respectively). In serum, the levels of total lipid, total cholesterol and LDL-C decreased significantly for the group fed the 10% purslane powder (HCPO-II) in comparison with the group fed the 5% purslane powder (HCPO-I). The atherogenic index (AI) was reduced by about 51% for the group fed the 10% purslane powder (1.47) in comparison with the HC group (3.03). The activities of GOT, GPT, ALP and LDH decreased significantly for the groups fed the purslane powder in comparison with the HC group. Regarding liver tissue, the levels of total lipid, total cholesterol and triglyceride decreased significantly for the purslane powder-fed rats compared to the HC group. The fecal lipid profiles increased significantly as the amount of purslane powder was increased. Compared to the HC group, the fecal total cholesterol and triglyceride levels were higher in the group fed the 10% purslane powder by about 2.8 times and 2.3 times, respectively. For the serum and liver tissue, the content of lipid peroxide decreased significantly in the groups fed purslane powder compared to the HC group. The data from this experiment show an increase in the lipid levels discharged in feces, suggesting that the supplementation of purslane powder to a hypercholesterolemia-inducing diet reduces lipid levels.

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Section: Lipid Levels Of Liver Tissuementioning

confidence: 99%

Effects of Portulaca oleracea Powder on the Lipid Levels of Rats Fed a Hypercholesterolemia Inducing Diet

Lee¹,

Shin²,

Kang³

et al. 2011

JFN

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“…황금의 활성을 나타내는 주 요성분으로는 baicalin, baicalein, wogonin 등의 flavonoid류이며, 이들 성분은 산화 메커니즘 내 활성산 소 생성을 억제하는 항산화 작용과 더 나아가 활성산 소의 생성을 차단함으로써 염증의 확산을 방지하는 항염증 작용 등이 보고되고 있다 [6,7].…”

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Enhancement of Anti-inflammatory Activities of Fermented Scutellaria baicalensis Extracts using Lactobacillus rhamnosus

최우석¹,

권희석²,

노라환³

et al. 2013

Journal of the Society of Cosmetic Scientists of Korea

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This study was performed to investigate the anti-inflammatory activities of fermented Scutellaria baicalensis extracts using Lactobacillus rhamnosus. The extracts were WE (water extract at 100 ℃ for 24 h), EE (70% ethanol extract at 60 ℃ for 24 h), FWE (fermented and water extract at 60 ℃ for 24 h), FEE (fermented and 70% ethanol extract at 60 ℃ for 24 h). The cytotoxicity of the extracts was in the range of 11.2 ∼ 15.6 % at 1.0 mg/mL concentratioin. The FEE showed the lowest activity at 1.0 mg/mL concentratioin. Compared to the WE, hyaluronidase inhibitory activity contents in the FEE increased to 9.2% at 1.0 mg/mL concentratioin. Nitric oxide production of WE, EE, FWE and FEE at 1.0 mg/mL concentration was mesured as 7.6, 7.9, 6.9, 6.4 μM, respectively. PGE2 secretion of the human fibroblast of the FEE were lower than 810 pg/mL. Our results suggested that the extracts from fermentation process after 70% ethanol extraction had relatively high anti-inflammatory activities and that the Scutellaria baicalensis could be more extracted in FEE than others.

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“…대표적인 숙성치즈인 cheddar는 열량 423 kcal/100 g 단백질 함량 25.7%, 지방 33 4) ns: not significant. 5) Values in the same row that share a common superscript are significantly different at the p<0.05 level. 3) Values in the same row that share a common superscript are significantly different at the p<0.05 level.…”

mentioning

confidence: 99%

“…4) Values in the same row that do share a common superscript are significantly different at the p<0.05 level. 5) ns: not significant. …”

mentioning

confidence: 99%

Effects of Unripened Cheese Supplements on Lipid and Antioxidant Status in Hypercholesterolemic SD Rats

Seo¹,

Spengler²,

Römpp³

et al. 2012

Journal of the Korean Society of Food Science and Nutrition

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The aim of this study was to evaluate the effects of unripened cheese supplements on lipid metabolism and antioxidant status in hypercholesterolemic SD rats. Rats were induced to have hypercholesterolemia by feeding them high cholesterol diet (0.5% cholesterol and 0.2% sodium cholate) for 4 weeks and then divided into 2 groups. One group was fed a high cholesterol diet with 5% unripened cheese (URC) daily for 6 weeks, and the other one was fed a high cholesterol diet without 5% unripened cheese (URC) daily for 6 weeks. Significantly-increased plasma total cholesterol (TC), triglycerides (TG), and AST activity because of the high-cholesterol diet were reduced 18.8%, 40.5%, and 33%, respectively, by URC supplementation. Also, URC lowered hepatic total lipids, TCs, and TGs, whereas fecal lipid profiles were not changed by URC. The supplementation of URC resulted in an increase of plasma retinol and α-tocopherol by 40.5% and 39.2% and leukoytic DNA resistance to oxidative stress by 52.3% compared to hypercholesterolemic control. These results suggest that unripened cheese supplements could exert significant health benefits to those with hypercholesterolemia through ameliorating lipid profiles and antioxidant effects.

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Effects of Scutellaria baicalensis Water Extract on Lipid Metabolism and Antioxidant Defense System in Rats Fed High Fat Diet

Cited by 26 publications

References 9 publications

Effects of Portulaca oleracea Powder on the Lipid Levels of Rats Fed a Hypercholesterolemia Inducing Diet

Effects of Portulaca oleracea Powder on the Lipid Levels of Rats Fed a Hypercholesterolemia Inducing Diet

Enhancement of Anti-inflammatory Activities of Fermented Scutellaria baicalensis Extracts using Lactobacillus rhamnosus

Effects of Unripened Cheese Supplements on Lipid and Antioxidant Status in Hypercholesterolemic SD Rats

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