Figures index : Comparison of Anti-obesity Effects of Spirit Vinegar and Natural Fermented Vinegar Products on the Differentiation of 3T3-L1 Cells and Obese Rats Fed a High-fat Diet : Science and Education Publishing

Figures index

Journal of Food and Nutrition Research. 2017, 5(8), 594-605 doi:10.12691/jfnr-5-8-10

Figure 1. Cytotoxic effects of spirit vinegar and natural fermented vinegar products on 3T3-L1 preadipocytes. 3T3-L1 preadipocytes were treated with vinegars at various dilutions (1/50-1/1000) for 24 h. Cell viability was evaluated with the MTT Assay System. Values are presented as the mean ± SD (n = 3)

Figure 2. Inhibitory effects of spirit vinegar and natural fermented vinegar products on lipid accumulation in fully differentiated 3T3-L1 adipocytes. 3T3-L1 preadipocytes were differentiated by adding adipogenic inducers (insulin, dexamethasone, and 3-isobutyl-1-methylxanthine) when the cells reached confluence, followed by 2 d of incubation. Complete differentiation to adipocytes was achieved by further culturing the cells in 10% FBS/DMEM with 5 μg/mL insulin for 4 d and then in 10% FBS/antibiotics/DMEM for 2 d. Vinegars were added during all stages of differentiation. (A) Intracellular triglycerides were stained with Oil Red O. (B) Oil Red O was dissolved with isopropanol, and optical density was measured at 520 nm. Values are presented as the mean ± SD (n =3). *p < 0.05, **p < 0.01, ***p<0.001 compared to the control

Figure 3. Effects of spirit vinegar and natural fermented vinegar products on hepatic triglyceride and total cholesterol contents (A), representative anatomical views (B), and histological analysis (C) in rats fed a high-fat diet. All sections were stained with Oil Red O, × 100. Values are the mean ± SE (n = 10). Bars with different letters are significantly different at p < 0.05 by Tukey’s test. N: normal diet group, HF: high-fat diet group, HF-A: high-fat diet + spirit vinegar administered group, HF-B: high-fat diet + apple vinegar administered group, HF-C: high-fat diet + brown rice vinegar administered group, HF-D: high-fat diet + lemon vinegar administered group, and HF-E: high-fat diet + balsamic vinegar administered group

Figure 4. Effects of spirit vinegar and natural fermented vinegar products on the mRNA expression of enzymes related to lipid synthesis in the liver of rats fed a high-fat diet. The mRNA expression of ACC, FAS, and G6PDH was measured by RT-PCR. In the determination of mRNA levels, β-actin served as a loading control. Values are the mean ± SE (n = 10). Bars with different letters are significantly different at p < 0.05 by Tukey’s test. N: normal diet group, HF: high-fat diet group, HF-A: high-fat diet + spirit vinegar administered group, HF-B: high-fat diet + apple vinegar administered group, HF-C: high-fat diet + brown rice vinegar administered group, HF-D: high-fat diet + lemon vinegar administered group, and HF-E: high-fat diet + balsamic vinegar administered group

Figure 5. Effects of spirit vinegar and natural fermented vinegar products on epidydimal triglyceride content (A), representative findings (B), and adipocyte size (C) in rats fed a high-fat diet. Epididymal fat tissues were visualized by hematoxylin and eosin staining. Adipocyte size was measured using a microscope and quantified using an image analyzer. Values are the mean ± SE (n = 10). Bars with different letters are significantly different at p < 0.05 by Tukey’s test. N: normal diet group, HF: high-fat diet group, HF-A: high-fat diet + spirit vinegar administered group, HF-B: high-fat diet + apple vinegar administered group, HF-C: high-fat diet + brown rice vinegar administered group, HF-D: high-fat diet + lemon vinegar administered group, and HF-E: high-fat diet + balsamic vinegar administered group