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Yoon L.,Sookmyung Womens University | Liu Y.-N.,Sookmyung Womens University | Park H.,Sookmyung Womens University | Park H.,ICAN Nutrition Education and Research | Kim H.-S.,Sookmyung Womens University
Journal of Medicinal Food

We hypothesized that olive leaf extract might alleviate dyslipidemia resulting from estrogen deficiency. Serum lipid profile and mRNA expression of the related genes in the liver and adipose tissue were analyzed after providing olive leaf extract (200 or 400 mg/kg body weight; n=7 for each group) to ovariectomized rats for 10 weeks. After 10 weeks' administration, the rats in the olive leaf extract-administered groups showed significantly lower levels of serum triglyceride and very-low-density lipoprotein (VLDL)-cholesterol compared with the rats in the control group, whereas the administration of olive leaf extract did not significantly change the elevated low-density lipoprotein cholesterol levels. In addition, administration of high dose of olive leaf extract significantly decreased the liver triglyceride and increased serum estradiol levels. mRNA expressions of peroxisome proliferator-activated receptor alpha (PPAR α) and acyl-CoA oxidase (ACO) were not affected by ovariectomy, however, administration of olive leaf extract significantly increased both PPAR α and ACO mRNA expression. Expression of adiponectin mRNA in adipose tissue was significantly decreased in the ovariectomized control group. Rats administered low-dose olive leaf extract showed significantly elevated adiponectin mRNA expression compared with rats in the ovariectomized control group. Even though dose-dependent effects were not observed in most of the measurements, these results suggest that genes involved in lipid metabolism may be regulated by olive leaf extract administration in ovariectomized rats. © Copyright 2015, Mary Ann Liebert, Inc. and Korean Society of Food Science and Nutrition. Source

Kim K.O.,Sookmyung Womens University | Park H.,ICAN Nutrition Education and Research | Kim H.-S.,Sookmyung Womens University
Preventive Nutrition and Food Science

We investigated the effects of a high-protein diet and resveratrol supplementation on immune cells changes induced by abdominal irradiation in rats. Female Wistar rats were divided into 5 groups: 1) control diet, 2) control diet with irradiation 3) 30% high-protein diet with irradiation, 4) normal diet with resveratrol supplementation and irradiation, and 5) 30% high-protein diet with resveratrol supplementation and irradiation. We measured blood protein and albumin concentrations, lipid profiles, white blood cell (WBC) counts, proinflammatory cytokine production, and splenocyte proliferation in rats that had been treated with a 17.5 Gy dose of radiation 30 days prior. A high-protein diet affected plasma total cholesterol and very low density lipoprotein-cholesterol levels, which were increased by the radiation treatment. In addition, the lymphocyte percentage and immunoglobulin M (IgM) concentration were increased, and the neutrophil percentage was decreased in rats fed a high-protein diet. Resveratrol supplementation decreased the triglyceride (TG) level, but increased the IgM concentration and splenocyte proliferation. Proinflammatory cytokine production was lower in rats fed a high-protein diet supplemented with resveratrol than in rats fed a control diet. The results of the present study indicate that high-protein diets, with or without resveratrol supplementation, might assist with recovery from radiation-induced inflammation by modulating immune cell percentages and cytokine production. Copyright © 2014 by The Korean Society of Food Science and Nutrition. All rights Reserved. Source

Liu Y.,Sookmyung Womens University | Park H.,Sookmyung Womens University | Park H.,ICAN Nutrition Education and Research
Journal of the Korean Society of Food Science and Nutrition

We evaluated the quality characteristics and antioxidative activities of cookies containing different types of egg yolk (LEY, Liquid Egg Yolk; FEY, Fresh Egg Yolk) and percentages of blueberry powder (5, 10, and 15%). As the amount of blueberry powder increased, the levels of antioxidants based on ABTS and DPPH radical scavenging activities increased in general. Within the 15% group, contents of polyphenols and flavonoids were higher in the FEY group, whereas content of anthocyanins was higher in the LEY group. Measurement of ABTS radical scavenging activity showed that the FEY group had a higher value within the 10% group, whereas the LEY group scored higher within the 15% group. Comparison of sensory properties showed no significant difference between the two egg yolk types. If commercialized, manufacturing cookies with FEY or LEY will not make a significant difference. Regardless, 15% blueberry powder would be the most appropriate, as it scored the highest in terms of antioxidant activity and sensory characteristics. Source

Park H.,ICAN Nutrition Education and Research | Ryu H.,Sangji University
Journal of the Korean Society of Food Science and Nutrition

Hizikia fusiforme (seaweed fusiforme) has long been used as a food source mainly in Korea and Japan. This study was performed to evaluate the immunomodulative effects of Hizikia fusiforme in mice. Hizikia fusiforme water extracts (0, 50, and 500 mg/kg b.w.) were orally administrated into the mice every other day, for four weeks. The proliferation of splenocytes, as well as the levels of proinflammatory cytokines (IL-1β, IL-6, and TNF-α) secreted by activated macrophages were measured. Splenocyte proliferation was enhanced in the experimental groups compared to that of the control group. Also, the mice with Hizikia fusiforme water extracts supplementation in both concentrations showed increased levels of cytokine production by activated peritoneal macrophages compared to those in the control group. The highest levels of cytokine (IL-1β, IL-6, TNF-α) production were observed in the 50 mg/kg b.w. supplementation group stimulated by LPS for all three cytokines. The results of this study showed that the supplementation of Hizikia fusiforme water extracts may enhance the immune function by regulating the splenocytes proliferation and the cytokine production by activated macrophages. Further studies are needed to identify the stimulative and immunomodulating components of Hizikia fusiforme. Source

Park H.,ICAN Nutrition Education and Research | Liu Y.,Sookmyung Womens University | Kim H.-S.,Sookmyung Womens University | Shin J.-H.,Joongbu University
Nutrition Research

Nonalcoholic fatty liver disease (NAFLD), which is characterized by steatosis, is a major public health concern. Previous studies have shown that chokeberry has anti-inflammatory, antimutagenic, hepatoprotective, cardioprotective, and antidiabetic effects. In this study, we hypothesized that chokeberry powder can attenuate the expression of genes related to de novo lipogenesis and the triglyceride levels in the hepatocytes of mice with high-fat diet-induced NAFLD. After coadministering chokeberry powder for 8. weeks (0.5% and 1% powder) with a high-fat diet, mice that consumed chokeberry powder diets, regardless of the dose, had significantly lower liver triglyceride levels than control mice that were fed a high-fat diet ( P= .0145 and P< .0012, respectively). Compared with mice that were fed a high-fat diet, mice that were given 1% chokeberry powder exhibited significantly decreased mRNA expression of sterol regulatory element-binding protein ( P= .009) and acetyl-CoA carboxylase ( P= .0032) in the liver. Compared with mice in the control group, fatty acid synthase (FAS) expression significantly increased in the mice that were fed a high-fat diet, but both chokeberry powder-treated groups had significantly decreased FAS expression ( P= .0157 and P< .0001, respectively). The size of the fat droplets was decreased in the livers of the chokeberry-supplemented groups. In summary, the administration of chokeberry powder may help attenuate high-fat diet-induced NAFLD by regulating the expression levels of sterol regulatory element-binding protein, acetyl-CoA carboxylase, and FAS and by decreasing the size of the fat droplets in the liver. © 2016 Elsevier Inc. Source

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