생 마늘과 절인 마늘의 In Vitro 항비만 효과

In Vitro Anti-Obesity Effects of Raw Garlic and Pickled Garlic

Objectives: This study aimed to compare the anti-obesity effects of raw and pickled garlic in vitro in 3T3-L1 preadipocytes. Methods: The pickled garlic samples comprised the following: garlic aged in vinegar (VG), garlic aged in soy sauce, and vinegar (1:1, v/v) (PG) and raw garlic (RG) as control. Hexane, butanol, and distilled water were used to prepare the fractions. The pancreatic lipase inhibitory activity was used as a measure of anti-obesity effects of the extracts. The lipid droplet accumulation and triglyceride content in the 3T3-L1 cells were measured using Oil red O staining and triglyceride assay kits, respectively. The adipogenesis related protein expression levels were analyzed using the kits and the western blot method. Results: The pancreatic lipase inhibitory activity of the garlic extracts (VG, PG, RG) was the highest in the butanol fraction, and the inhibitory effect was the highest in RG, followed by PG and VG. All garlic butanol extracts suppressed triglyceride accumulation in differentiated adipocytes (P<0.05) through the activation of cyclic adenosine monophosphate (AMP), AMP-activated protein kinase, carnitine palmitoyl transferase-1, and the inhibition of fatty acid synthase. Raw garlic extracts significantly inhibited the expression of proteins involved in adipogenesis as compared to pickled garlic. Conclusions: Raw garlic has the potential to be an effective natural material for reducing obesity compared to pickled garlic with vinegar or soy sauce.