Antihyperlipidemic and Antioxidative Potentials of Onion (Allium cepa L.) Extract Fermented with a Novel Lactobacillus casei HD-010
Table 3
Effect of fermented onion with L. casei HD-010 on serum low-density lipoprotein level in ApoE-deficient mice.
Treatment
Dose (mg/kg/day)
Low density lipoprotein (LDL, mg/dl)
0 weeks
1 week
2 weeks
3 weeks
4 weeks
5 weeks
6 weeks
Control
0
575.9±51.05
620.0±96.49
536.6±93.56
621.9±47.44
509.8±67.23
675.9±54.93
592.4±37.39
Low
25
581.4±81.00
624.1±58.78
462.3±72.85#
624.4±26.62
484.6±52.17#
517.0±92.00
553.5±40.53
Mid
50
532.6±81.58
605.1±63.79
441.3±72.70#
597.1±55.23#
477.1±98.76#
486.7±59.18
547.4±31.61
High
100
517.0±39.48
595.9±64.42
336.4±62.60
591.0±89.04##
454.9±20.30##
484.2±69.66
500.3±77.92
L. casei KCTC 2180
100
612.6±60.79
677.9±114.79
593.6±47.41
723.1±28.63
625.6±55.93
685.7±72.79
624.0±26.55
Benzafibrate
10
597.3±90.47
581.8±40.11
513.4±67.09
652.3±83.81
649.9±69.99
652.4±76.33
590.0±24.63
Data are presented as mean ± SD (10 animals per group; three independent experiments were performed). Statistical significance between control and treated values was determined by two-tailed Student’s t-testwith p value; p value < 0.05 and p value < 0.001 (versus control group); #p value < 0.05 and ##p value < 0.001 (versus L. casei KCTC 2180 and benzafibrate treated group).
