Effects of various garlic (Allium sativum) extracts on cholesterol synthesis in HepG2 cells

Suhan Jung, Sang Hoon Lee, Kwang Suk Ko

Research output: Contribution to journalArticlepeer-review

3 Scopus citations

Abstract

This study was performed to investigate the effects of various garlic extracts on cholesterol synthesis in HepG2 cells. Raw garlic, grilled garlic, and freeze dried garlic were subjected to cold water extraction, and extracts were incubated at room temperature for 1 min or 60 min. The extracts were treated to HepG2 cells for 4 h, and cholesterol synthesis and mRNA expression level of HMG-CoA reductase were investigated. The alliin contents were reduced when garlic was incubated at room temperature for 60 min. Raw garlic extracts showed lower intracellular cholesterol contents compared to that of the control group. However, raw garlic extracts incubated for 60 min showed no differences compared to the control group. Freeze-dried garlic extract showed minimum intracellular triglyceride and cholesterol contents. Relative mRNA expression level of HMG-CoA reductase, a rate-limiting enzyme of cholesterol synthesis, decreased in the garlic extracts. Compared with 60 min, garlic extracts incubated for 1 min showed a reduced level of HMG-CoA reductase mRNA expression. The freeze-dried garlic extract reduced mRNA expression level of HMG-CoA reductase in a dose-dependent manner in cells treated with 5% of 0.2, 0.5, 0.8, 1.0, and 1.5 mg/mL in medium, and the effect was maxed out at dose of 5% garlic extract at 1.0 mg/mL in medium.

Original languageEnglish
Pages (from-to)1779-1784
Number of pages6
JournalJournal of the Korean Society of Food Science and Nutrition
Volume44
Issue number12
DOIs
StatePublished - Dec 2015

Bibliographical note

Publisher Copyright:
© 2015, Korean Society of Food Science and Nutrition. All rights reserved.

Keywords

  • Alliin
  • Allium sativum
  • Cholesterol synthesis
  • Garlic extract
  • HMG-CoA reductase

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