The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women: A cross-over study with western cookie

Hong, Sun Hee; Woo, Minji; Noh, Jeong Sook; Lee, JaeHwan; Chung, Lana; Song, Yeong Ok

doi:10.4162/nrp.2016.10.6.590

Cited by 3 publications

(4 citation statements)

References 33 publications

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“…In our previous study, RCD (a representative dasik ) showed higher antioxidative and lipid-lowering effects than a western-style cookie in mice fed a HFD, and these effects were significant despite that the calories from the two snacks were the same [ 1 ]. Moreover, GBRD revealed a plasma cholesterol-lowering effect in middle-aged women [ 2 ]. In this present study, the functional properties of GBRD with regard to its lipid-lowering, antioxidative, and anti-inflammatory effects were examined and their mechanisms of action were elucidated in mice fed a HFD resembling the diet condition of overweight individuals.…”

Section: Discussionmentioning

confidence: 99%

“…In our previous study, the plasma and hepatic lipid levels in mice fed a high-fat diet (HFD) supplemented with RCD were lower than those in mice fed a western-style cookie [ 1 ]. In addition, the plasma cholesterol levels of middle-aged women who consumed ginseng-added brown rice dasik (GBRD; newly developed by our team) for 6 weeks were significantly lower than the levels in women who consumed a western-style cookie [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

“…In our previous studies, GBRD exerted a plasma cholesterol-lowering effect in middle-aged women [ 2 ], and RCD demonstrated a better lipid-lowering effect than that of a western-style cookie in HFD-fed mice [ 1 ]. Therefore, in this study, we investigated the mechanism of action of GBRD to reveal its lipid-lowering, antioxidative, and anti-inflammatory effects in HFD-fed mice, for comparison with RCD.…”

Section: Introductionmentioning

confidence: 99%

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Effects of ingredients of Korean brown rice cookies on attenuation of cholesterol level and oxidative stress in high-fat diet-fed mice

2017

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BACKGROUND/OBJECTIVESOwing to health concerns related to the consumption of traditional snacks high in sugars and fats, much effort has been made to develop functional snacks with low calorie content. In this study, a new recipe for Korean rice cookie, dasik, was developed and its antioxidative, lipid-lowering, and anti-inflammatory effects and related mechanisms were elucidated. The effects were compared with those of traditional rice cake dasik (RCD), the lipid-lowering effect of which is greater than that of traditional western-style cookies.MATERIALS/METHODSGinseng-added brown rice dasik (GBRD) was prepared with brown rice flour, fructooligosaccharide, red ginseng extract, and propolis. Mice were grouped (n = 7 per group) into those fed a normal AIN-76 diet, a high-fat diet (HFD), and HFD supplemented with RCD or GBRD. Dasik in the HFD accounted for 7% of the total calories. The lipid, reactive oxygen species, and peroxynitrite levels, and degree of lipid peroxidation in the plasma or liver were determined. The expression levels of proteins involved in lipid metabolism and inflammation, and those of antioxidant enzymes were determined by western blot analysis.RESULTSThe plasma and hepatic total cholesterol concentrations in the GBRD group were significantly decreased via downregulation of sterol regulatory element-binding protein-2 and 3-hydroxy-3-methylglutaryl-CoA reductase (P < 0.05). The hepatic peroxynitrite level was significantly lower, whereas glutathione was higher, in the GBRD group than in the RCD group. Among the antioxidant enzymes, catalase (CAT) and glutathione peroxidase (GPx) were significantly upregulated in the GBRD group (P < 0.05). In addition, nuclear factor-kappaB (NF-κB) expression in the GBRD group was significantly lower than that in the RCD group.CONCLUSIONSGBRD decreases the plasma and hepatic cholesterol levels by downregulating cholesterol synthesis. This new dasik recipe also improves the antioxidative and anti-inflammatory status in HFD-fed mice via CAT and GPx upregulation and NF-κB downregulation. These effects were significantly higher than those of RCD.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of ingredients of Korean brown rice cookies on attenuation of cholesterol level and oxidative stress in high-fat diet-fed mice

2017

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“…The lipid-lowering effects of Korean traditional rice cookie (RC; called dasik), made of steamed rice flour, mung bean starch, and honey, were found to be higher than that of a western style cookie made of wheat flour, butter, eggs, and sugar [12], indicating that the ingredients used for snack preparation could make a significant difference in health benefits. In our previous study, ginseng-added brown rice cookie (GBRC) demonstrated cholesterol-lowering effects in middle age women compared to the effect of western traditional cookies [13]. GBRC was developed by replacing the white rice and honey ingredients of RC with brown rice and fructooligosaccharide (FOS), respectively, and also adding red ginseng extract.…”

Section: Introductionmentioning

confidence: 99%

Effects of Ginseng-Added Brown Rice Cookie on the Regulation of Hepatic Glucose Metabolism Mediated through the Insulin Signaling Pathway in <i>db/db</i> Obese Mice

Hong¹,

Woo²,

Noh³

et al. 2018

JFNR

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In the present study, the effects of ginseng-added brown rice cookie (GBRC) on the regulation of hepatic glucose and lipid metabolism mediated through the insulin signaling pathway were examined in db/db mice. Isocaloric diets, prepared by adding the individual ingredients of rice cookie (RC) or GBRC to AIN-93G diet (10%, w/w), were fed to the animals for 10 weeks (n = 7 per group). The plasma insulin level and oral glucose tolerance test-derived area under the curve were lower in the GBRC group than in the RC group (P < 0.05). In the GBRC group, the insulin signaling pathway was significantly elevated through phospho-insulin receptor substrate-1 and phospho-Akt upregulation (P < 0.05), indicating that glucose utilization was increased. Subsequently, hepatic triacylglycerol synthesis was inhibited via the downregulation of fatty acid synthase, regulated by sterol regulatory element binding protein-1. In addition, fatty acid oxidation was increased. Protein expression levels of the lipolytic enzymes carnitine palmitoyltransferase I and acetyl-CoA oxidase 1, regulated by peroxisome proliferator-activated receptor-alpha, were increased (P < 0.05). Consequently, gluconeogenesis was suppressed via the downregulation of gluconeogenic enzymes, such as pyruvate carboxykinase and glucose-6-phosphatase, regulated by phospho-5′ adenosine monophosphate-activated protein kinase (P < 0.05). Protein expression levels of the nuclear factor kappa B-regulated cyclooxygenase-2 and inducible nitric oxide synthase were inhibited, thereby diminishing reactive oxygen species and peroxynitrite generation (P < 0.05). In conclusion, GBRC revealed antidiabetic effects by promoting hepatic glucose utilization mediated through the insulin signaling pathway, which enhanced lipid oxidation rather than triacylglycerol synthesis.

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Hypolipidemic and Antidiabetic Effects of Functional Rice Cookies in High-Fat Diet-Fed ICR Mice anddb/dbMice

Hong

Woo

Song

2018

Journal of Medicinal Food

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We have previously reported the lipid-lowering effects of a Korean rice cookie called dasik (RCD) in comparison with a western style cookie. In this study, Schisandra chinensis (Turcz.) Baill. (Chinese magnolia vine) fruit-supplemented RCD (SRCD) was added to a diet, and the hypolipidemic and antidiabetic effects of different diets were examined by using the ICR and db/db mouse models, respectively. ICR mice were fed the AIN-76 diet, or high-fat diet (HFD), or the RCD- or SRCD-supplemented HFD (10%, w/w) for 9 weeks (n = 7 per group). Compared with the RCD group, plasma and hepatic triglyceride and cholesterol concentrations were decreased in the SRCD group. Hepatic expressions for fatty acid and cholesterol synthesis were downregulated, whereas those for beta-oxidation and cholesterol export were upregulated (P< .05). The antidiabetic effects of SRCD were tested in db/db mice for 10 weeks (n = 7 per group). Glucose tolerance was improved in the SRCD group through the regulation of gluconeogenic enzymes and biomarkers related to the insulin signaling pathway (P < .05). In addition, SRCD increased the expression levels of antioxidative enzymes, and decreased those of inflammatory cytokines (P < .05). Moreover, oxidative stress, leptin, and insulin levels were lower in the SRCD group than in the other groups (P < .05). In conclusion, the lipid-lowering and antidiabetic effects of SRCD were greater than those of RCD with respect to the suppression of lipid synthesis, oxidative stress, and inflammation and the improvement of glucose metabolism.

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The amelioration of plasma lipids by Korean traditional confectionery in middle-aged women: A cross-over study with western cookie

Cited by 3 publications

References 33 publications

Effects of ingredients of Korean brown rice cookies on attenuation of cholesterol level and oxidative stress in high-fat diet-fed mice

Effects of ingredients of Korean brown rice cookies on attenuation of cholesterol level and oxidative stress in high-fat diet-fed mice

Effects of Ginseng-Added Brown Rice Cookie on the Regulation of Hepatic Glucose Metabolism Mediated through the Insulin Signaling Pathway in <i>db/db</i> Obese Mice

Hypolipidemic and Antidiabetic Effects of Functional Rice Cookies in High-Fat Diet-Fed ICR Mice anddb/dbMice

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