Anti-obesity effect of Lactobacillus fermented Paeonia japonica, Cnidium officinale, and Angelica gigas nakai

Anti-obesity effect of Lactobacillus fermented Paeonia japonica, Cnidium officinale, and Angelica gigas nakai

Background and objective: This study evaluated the effects of Paeonia japonica, Cnidium officinale, and Angelica gigasnakai extracts fermented with Lactobacillus in obese mice induced by high-fat diets. Among the fermented liquids,Lactobacillus Paeonia japonica (LBPJ) exhibited high antioxidant activity and a significant total polyphenol content. Methods: Mice were divided into five groups: normal (NOR), high-fat diet (HFD), high-fat Lactobacillus Paeonia japonica(HLBPJ), high-fat Lactobacillus Cnidium officinale (HLBCO), and high-fat Lactobacillus Angelica gigas nakai (HLBAG). Obesity was induced with a high-fat diet for 8-weeks, and the fermented liquid was administered orally at a dose of 100mg/kg per day. Results: The high-fat diet group showed significant weight gain and the group receiving the fermented liquid did not showweight loss. Blood tests showed increased levels of total cholesterol, triglyceride, and high-density lipoprotein (HDL) anddecreased levels of low-density lipoprotein (LDL) in the HLBCO group. Creatinine levels remained unchanged, blood ureanitrogen (BUN) levels decreased, and aspartate aminotransferase (AST) and alanine aminotransferase (ALT) levelsincreased. As a result of PCR analysis of liver tissue, LBPJ fermented liquid effectively reduced fat accumulation in the liverand inhibited the expression of fat-related genes such as PPARα, PPARγ, CPT-2, and HSL. Conclusion: These findings suggest that fermented liquids containing Angelica gigas nakai extracts prevent obesity byreducing body fat and blood sugar levels.