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Issue 7, 2014
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Anti-obesity and anti-insulin resistance effects of tomato vinegar beverage in diet-induced obese mice

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Abstract

This study investigated the mechanism of processed tomato vinegar beverage (TVB)-mediated anti-obesity and anti-insulin resistance effects in high-fat diet (HF)-induced obese mice. Oral administration of TVB (14 mL kg−1 body weight) to HF-fed mice for 6 weeks effectively reduced the body and visceral fat weight and significantly lowered plasma free fatty acid, triglyceride and hepatic triglyceride levels. TVB significantly increased fecal triglyceride excretion, both phosphorylated AMP-activated protein kinase (AMPK) and acetyl-CoA carboxylase (ACC) and peroxisome proliferator-activated receptor (PPAR)α protein levels in the liver, which were associated with increased fatty acid β-oxidation and carnitine palmitoyltransferase activities in HF-fed mice. TVB improved glucose tolerance, hyperinsulinemia and HOMA-IR levels in the HF + TVB group compared to the HF group. Additionally, TVB significantly increased glucokinase activity and decreased glucose-6-phosphatase activity in the liver, which enhanced glucose metabolism in obese mice. These results suggest that TVB prevents visceral obesity and insulin resistance via AMPK/PPARα-mediated fatty acid and glucose oxidation.

Graphical abstract: Anti-obesity and anti-insulin resistance effects of tomato vinegar beverage in diet-induced obese mice

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Article information


Submitted
21 Feb 2014
Accepted
14 Apr 2014
First published
27 May 2014

Food Funct., 2014,5, 1579-1586
Article type
Paper

Anti-obesity and anti-insulin resistance effects of tomato vinegar beverage in diet-induced obese mice

K. Seo, J. Lee, R. Choi, H. Lee, J. Lee, Y. Jeong, M. Kim and M. Lee, Food Funct., 2014, 5, 1579
DOI: 10.1039/C4FO00135D

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