Antihyperlipidemic and Antioxidative Potentials of Onion (Allium cepa L.) Extract Fermented with a Novel Lactobacillus casei HD-010
Table 6
Effect of fermented onion with L. casei HD-010 on serum total cholesterol level in ApoE-deficient mice.
Treatment
Dose (mg/kg/day)
Total Cholesterol (TC, mg/dl)
0 weeks
1 week
2 weeks
3 weeks
4 weeks
5 weeks
6 weeks
Control
0
702.7±40.72
779.4±88.99
647.8±89.39
803.2±41.15
621.8±71.15
789.7±55.05
699.1±41.20
Low
25
702.7±88.48
785.5±63.45
568.7±82.61
807.5±19.50
598.8±46.83
644.3±79.84
644.8±39.13
Mid
50
658.1±73.41
755.7±51.34
548.3±67.92
778.6±57.04
592.3±91.15
602.7±62.89
641.1±60.00
High
100
652.7±28.06
750.1±60.31
437.4±61.70
768.7±83.53#
575.9±20.40#
595.0±73.14
619.4±78.28
L. casei KCTC 2180
100
739.9±48.37
825.8±113.75
687.6±52.21
879.0±32.08
720.2±66.89
785.8±79.01
715.2±33.01
Benzafibrate
10
716.6±90.81
735.7±26.94
609.5±66.18
839.3±92.52
737.1±73.97
763.9±87.42
687.4±19.36
Data represent 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).
