Effects of ingredients of Korean brown rice cookies on attenuation of cholesterol level and oxidative stress in high-fat diet-fed mice

Abstract

BACKGROUND/OBJECTIVESOwing to health concerns related to the consumption of traditional snacks high in sugars and fats, much effort has been made to develop functional snacks with low calorie content. In this study, a new recipe for Korean rice cookie, dasik, was developed and its antioxidative, lipid-lowering, and anti-inflammatory effects and related mechanisms were elucidated. The effects were compared with those of traditional rice cake dasik (RCD), the lipid-lowering effect of which is greater than that of traditional western-style cookies.MATERIALS/METHODSGinseng-added brown rice dasik (GBRD) was prepared with brown rice flour, fructooligosaccharide, red ginseng extract, and propolis. Mice were grouped (n = 7 per group) into those fed a normal AIN-76 diet, a high-fat diet (HFD), and HFD supplemented with RCD or GBRD. Dasik in the HFD accounted for 7% of the total calories. The lipid, reactive oxygen species, and peroxynitrite levels, and degree of lipid peroxidation in the plasma or liver were determined. The expression levels of proteins involved in lipid metabolism and inflammation, and those of antioxidant enzymes were determined by western blot analysis.RESULTSThe plasma and hepatic total cholesterol concentrations in the GBRD group were significantly decreased via downregulation of sterol regulatory element-binding protein-2 and 3-hydroxy-3-methylglutaryl-CoA reductase (P < 0.05). The hepatic peroxynitrite level was significantly lower, whereas glutathione was higher, in the GBRD group than in the RCD group. Among the antioxidant enzymes, catalase (CAT) and glutathione peroxidase (GPx) were significantly upregulated in the GBRD group (P < 0.05). In addition, nuclear factor-kappaB (NF-κB) expression in the GBRD group was significantly lower than that in the RCD group.CONCLUSIONSGBRD decreases the plasma and hepatic cholesterol levels by downregulating cholesterol synthesis. This new dasik recipe also improves the antioxidative and anti-inflammatory status in HFD-fed mice via CAT and GPx upregulation and NF-κB downregulation. These effects were significantly higher than those of RCD.

Effects of Ginseng-Added Brown Rice Cookie on the Regulation of Hepatic Glucose Metabolism Mediated through the Insulin Signaling Pathway in <i>db/db</i> Obese Mice

“…In our previous studies, our team has observed lipid-lowering effects of the RC in high fat fed mice compared with the western style cookie [12]. In addition, GBRC demonstrated greater lipid lowering effects relative to the RC [19]. The ingredients of RC are 55.6% rice cake flour, 22.2% mung bean starch, and 22.2% honey.…”

“…The ingredients of RC are 55.6% rice cake flour, 22.2% mung bean starch, and 22.2% honey. GBRC, developed functional dasik cookie, is composed of 75.6% brown rice flour, 22.0% FOS, 2.3% red ginseng extract, and 0.06% propolis [19]. The calories of RC and GBRC are 347.9 and 344.9 kcal per 100 g of cookie, respectively.…”

Antioxidant Activity of Sprouts Extracts Is Correlated with Their Anti-Obesity and Anti-Inflammatory Effects in High-Fat Diet-Fed Mice

“…ese immune cells further stimulate the production of ROS by activating several enzymes such as NADPH oxidase and xanthine oxidase. Excessive ROS induce oxidative damage of DNA, lipids, and proteins in cells, thereby leading to various diseases [4,5].…”