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标题：Comparison of Anti-obesity Effects of Spirit Vinegar and Natural Fermented Vinegar Products on the Differentiation of 3T3-L1 Cells and Obese Rats Fed a High-fat Diet
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作者：Hee-Kyoung Son ; Yeon-Kyoung Kim ; Hye Won Shin 等
期刊名称：Journal of Food and Nutrition Research
印刷版ISSN：2333-1119
电子版ISSN：2333-1240
出版年度：2017
卷号：5
期号：8
页码：594-605
DOI：10.12691/jfnr-5-8-10
出版社：Science and Education Publishing
摘要：This study aimed to compare the effects of spirit vinegar and four types of natural fermented vinegar products (apple vinegar, brown rice vinegar, lemon vinegar, and balsamic vinegar) on the differentiation of 3T3-L1 cells and obesity in rats fed a high-fat diet (HFD). Vinegar inhibited the accumulation of lipid droplets during the differentiation of 3T3-L1 cells. Body weight gains, visceral fat pad weights, serum leptin and triglyceride levels, and hepatic lipogenic enzyme mRNA levels were significantly decreased in the HF-vinegar administered groups compared with those in the HF group. Furthermore, oral administration of vinegars significantly reduced the occurrence of fatty liver deposits and steatosis, and inhibited the HF diet-induced increase in adipocyte size. The anti-obesity and lipid-lowering effects were slightly greater in the HF-natural fermented vinegar groups than in the HF-spirit vinegar group. Apple vinegar had the strongest anti-obesity effects in 3T3-L1 cells and obese rats compared with the other tested vinegars. These findings indicated that vinegar administration may have potential for improving some obesity-related parameters in 3T3-L1 cells and obese rats.
关键词：natural fermented vinegar; spirit vinegar; 3T3-L1 cells; differentiation; high-fat diet; anti-obesity