Antihyperlipidemic and Antioxidative Potentials of Onion (Allium cepa L.) Extract Fermented with a Novel Lactobacillus casei HD-010

Table 4

Effect of fermented onion with L. casei HD-010 on serum high-density lipoprotein level in ApoE-deficient mice.

Treatment	Dose; (mg/kg/day)	High density lipoprotein (HDL, mg/ dl)
		0 weeks	1 week	2 weeks	3 weeks	4 weeks	5 weeks	6 weeks
Control	0	45.5±7.41	47.1±1.05	44.3±8.95	50.8±3.20	36.0±4.23	31.4±4.43	44.8±2.27
Low	25	45.5±1.06	50.7±1.91	46.2±7.38	57.4±1.28	56.6±9.70	48.0±9.51	45.6±8.59
Mid	50	52.8±3.02	58.2±3.77	52.9±6.82^##	65.3±0.92	58.6±4.10	51.8±3.41	56.2±7.73
High	100	56.6±8.96	64.2±6.00	55.4±6.81^##	70.3±3.64	66.3±4.18	62.5±5.13	56.6±1.98
L. casei KCTC 2180	100	45.2±3.90	52.7±3.95	38.9±5.06	54.4±2.40	46.3±6.13	48.8±8.62	43.6±6.55
Benzafibrate	10	43.2±2.95	48.0±2.99	39.1±5.29	55.7±4.66	35.8±0.92	32.1±5.85	42.7±6.30

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-testand is given as a 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).