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 Song^1,

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

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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