Fermented garlic protects diabetic, obese mice when fed a high-fat diet by antioxidant effects

Young Mi Jung, Seon Ha Lee, Dong Sub Lee, Myung Jin You, In Kwon Chung, Woo Hyun Cheon, Young Sam Kwon, Young Joon Lee, Sae Kwang Ku

Research output: Contribution to journalArticlepeer-review

87 Scopus citations

Abstract

This study examined the bioactivity of yeast (Saccharomyces cerevisiae)-fermented aged black garlic (FBG) on obese mice supplied a high-fat diet (HFD) and its in vitro antioxidant activity. Aged black garlic (BG) exhibits potent antioxidative effects and has been subjected to extensive research. In addition, the bioactivity of some natural products is increased by fermentation. In a preliminary test, this study found that the antioxidant activity of FBG is stronger than that of BG. Therefore, it was hypothesized that the bioactivity of BG would be increased by yeast fermentation and would be a good candidate as a nutraceutical product for improving the oxidative defense systems in older patients or patients affected by various oxidative stresses, for example, diabetes and diabetic complications. To test this hypothesis, the bioactivities of FBG in diabetic and obese mice as well as the antioxidant activity in vitro were examined. After 91 days of continuous HFD supply, the mice showed marked obesity, hyperglycemia, hyperlipemia, and liver and kidney damages. Black garlic and all 3 different doses of FBG showed favorable hepatoprotective, nephroprotective, hypolipidemic, and antiobesity effects compared with the HFD control, but no hypoglycemic effects. In particular, more favorable bioactivity against all 4 HFD-induced diabetic complications was detected in the FBG-treated groups compared with the group given equivalent doses of BG. These findings suggest that the bioactivities of BG can be improved by yeast fermentation.

Original languageEnglish
Pages (from-to)387-396
Number of pages10
JournalNutrition Research
Volume31
Issue number5
DOIs
StatePublished - May 2011

Keywords

  • Aged black garlic
  • Antioxidant activity
  • Diabetes
  • Fermentation
  • High-fat diet

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