Key result
Supplementation with red ginseng and fermented red ginseng significantly reduced body weight gain, visceral adiposity, and improved lipid and inflammatory profiles in high-fat-fed rats.
Why the study?
Obesity carries risk for metabolic complications, prompting investigation into whether red ginseng and fermented red ginseng could protect against high-fat diet-induced metabolic disturbances in rats.
Does red ginseng and fermented red ginseng supplementation improve obese phenotypes, lipid profiles, inflammation, and antioxidant defense in high-fat diet-fed rats?
Does red ginseng and fermented red ginseng supplementation improve obese phenotypes, lipid profiles, inflammation, and antioxidant defense in high-fat diet-fed rats?
Red ginseng and fermented red ginseng supplementation effectively protects against high-fat diet-induced metabolic disturbances, including obesity, dyslipidemia, and inflammation, in a rat model.
Answers are grounded in this paper and cite their sources.
Should not change clinical practice; hypothesis-generating for red ginseng in diet-induced metabolic disease.
Obesity is characterized by excessive fat accumulation, chronic inflammation, and enhanced oxidative stress that can present a substantial risk for metabolic complications. The aim of this study was to investigate the protective effects of red ginseng (RG), and its bio-transformed form (fermented RG, FRG) by microorganism on obese phenotype, lipid profile, and inflammation and oxidant profiles in rats fed a high-fat (HF) diet. FRG was prepared by fermentation of RG with Lactobacillus pentosus KCCM 12762P. Male Sprague-Dawley rats (n = 8/group; 6 weeks old) were counterbalanced by initial weight into four groups and fed either a low-fat (LF; 10% kcal as fat), high-fat (HF; 45% kcal as fat), or HF diet supplemented with RG or FRG at 1% (w/w) in diet for 6 weeks. General phenotypes (body weight, energy intake, visceral adiposity), lipid and inflammatory profiles, and oxidative states were assessed. RG and FRG supplementation suppressed HF-induced upregulation of proinflammatory cytokine genes, interleukin-6 and tumor necrosis factor alpha, in both white adipose and liver tissues. Similarly, RG and FRG partially reversed HF-induced downregulation of antioxidant enzymes at the gene level. Concomitantly, RG and FRG reduced body weight gain, energy intake, visceral adiposity and the level of serum triglycerides. It is of note that better metabolic profile was observed with FRG than RG for lipid metabolism and inflammation, in the liver in particular. Taken together, we demonstrated that RG and FRG supplementation effectively protected from HF-induced metabolic disturbances by improving obese phenotypes, lipid and inflammatory profiles, and antioxidant defense system.
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Jeong et al. (2021) studied Diet-induced obesity (n=32). Red ginseng (RG) and fermented red ginseng (FRG) vs. High-fat diet without supplementation was evaluated on Body weight gain and visceral adiposity (p=<0.05). Supplementation with red ginseng and fermented red ginseng significantly reduced body weight gain, visceral adiposity, and improved lipid and inflammatory profiles in high-fat-fed rats.
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