Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2017, 5(7), 451-457
DOI: 10.12691/jfnr-5-7-1
Open AccessArticle

Rice Cookie Decreases Plasma and Hepatic Lipid Levels in High-Fat Diet-fed Mice: A Comparison Study with Traditional Western Style Cookies

Sun Hee Hong1, Mijeong Kim1, Minji Woo1 and Yeong Ok Song1,

1Department of Food Science and Nutrition, Kimchi Research Institute, Pusan National University, Busan 46241, Republic of Korea

Pub. Date: June 08, 2017

Cite this paper:
Sun Hee Hong, Mijeong Kim, Minji Woo and Yeong Ok Song. Rice Cookie Decreases Plasma and Hepatic Lipid Levels in High-Fat Diet-fed Mice: A Comparison Study with Traditional Western Style Cookies. Journal of Food and Nutrition Research. 2017; 5(7):451-457. doi: 10.12691/jfnr-5-7-1

Abstract

The lipid-lowering and antioxidant effects of the traditional Korean rice cookie (KRC), dasik, were compared with those of a western style cookie (WSC) in mice fed a high-fat diet (HFD). The KRC or WSC was supplemented to the HFD as 7% of the total calories. The experimental groups (n = 7) were the normal diet group, HFD group, HFD-KRC group, and HFD-WSC group. The plasma and hepatic triglyceride concentrations of the HFD-KRC group were found to be lower than those of the HFD-WSC group as a result of sterol regulatory element-binding protein 1 and fatty acid synthase expression downregulation, and concomitant peroxisome proliferator-activated receptor-alpha, carnitine palmitoyltransferase 1, and acyl-coenzyme A oxidase 1 expression upregulation (p<0.05). The hepatic reactive oxygen species and peroxynitrite levels were also diminished in the HFD-KRC group of mice, whereas their catalase and glutathione peroxidase protein expression levels were higher than those in the HFD and HFD-WSC groups (p<0.05). In conclusion, the lipid-lowering effects and antioxidant property of the KRC were greater than those of the WSC in mice fed a HFD. Thus, the choice of KRCs as a snack would be preferable to choosing WSCs.

Keywords:
rice cookie high-fat diet lipid antioxidant transcription factor

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