Nutr Res Pract.  2017 Oct;11(5):365-372. 10.4162/nrp.2017.11.5.365.

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

• Hong SH
• Kim M
• Woo M
• Song YO

• KMID: 2390128
• DOI: http://doi.org/10.4162/nrp.2017.11.5.365

Abstract

BACKGROUND/OBJECTIVES
Owing 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/METHODS
Ginseng-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.
RESULTS
The 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.
CONCLUSIONS
GBRD 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.

Keyword

Antioxidants; lipid metabolism; SREBP2 Protein; ginseng; inflammation

MeSH Terms

Animals
Antioxidants
Blotting, Western
Carbohydrates
Catalase
Cats
Cholesterol*
Diet
Diet, High-Fat
Down-Regulation
Fats
Flour
Glutathione
Glutathione Peroxidase
Inflammation
Lipid Metabolism
Lipid Peroxidation
Liver
Mice*
Oxidative Stress*
Oxidoreductases
Panax
Peroxynitrous Acid
Plasma
Propolis
Reactive Oxygen Species
Snacks
Sterol Regulatory Element Binding Protein 2
Up-Regulation
Antioxidants
Carbohydrates
Catalase
Cholesterol
Fats
Glutathione
Glutathione Peroxidase
Oxidoreductases
Peroxynitrous Acid
Propolis
Reactive Oxygen Species
Sterol Regulatory Element Binding Protein 2

Figure

• 

  Fig. 1 Protein expression of transcription factors and enzymes in fatty acid metabolism in the liver of mice fed a high-fat diet (HFD) supplemented with different dasiks for 9 weeks. Data are the mean ± SD (n = 7 /group). NOR, mice fed the AIN-76 diet; HFD, mice fed the HFD only; RCD, mice fed the HFD supplemented with rice cake dasik; GBRD, mice fed the HFD supplemented with ginseng-added brown rice dasik. a–cData with different letters are significantly different based on one-way ANOVA followed by Duncan's multiple-range test at P < 0.05. NSNot significantly different at P < 0.05.

• 

  Fig. 2 Protein expression of transcription factors and enzymes in cholesterol metabolism in the liver of mice fed a high-fat diet (HFD) supplemented with different dasiks for 9 weeks. Data are the mean ± SD (n = 7 /group). NOR, mice fed the AIN-76 diet; HFD, mice fed the HFD only; RCD, mice fed the HFD supplemented with rice cake dasik; GBRD, mice fed the HFD supplemented with ginseng-added brown rice dasik. a–cData with different letters are significantly different based on one-way ANOVA followed by Duncan's multiple-range test at P < 0.05. NSNot significantly different at P < 0.05.

• 

  Fig. 3 Protein expression of antioxidant enzymes in the liver of mice fed a high-fat diet (HFD) supplemented with different dasiks for 9 weeks. Data are the mean ± SD (n = 7 /group). NOR, mice fed the AIN-76 diet; HFD, mice fed the HFD only; RCD, mice fed the HFD supplemented with rice cake dasik; GBRD, mice fed the HFD supplemented with ginseng-added brown rice dasik. a–cData with different letters are significantly different based on one-way ANOVA followed by Duncan's multiple-range test at P < 0.05.

• 

  Fig. 4 Protein expression of inflammation-related transcription factors and enzymes in the liver of mice fed a high-fat diet (HFD) supplemented with different dasiks for 9 weeks. Data are the mean ± SD (n = 7 /group). NOR, mice fed the AIN-76 diet; HFD, mice fed the HFD only; RCD, mice fed the HFD supplemented with rice cake dasik; GBRD, mice fed the HFD supplemented with ginseng-added brown rice dasik. a–cData with different letters are significantly different based on one-way ANOVA followed by Duncan's multiple-range test at P < 0.05.

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