2 month of 1% Rubus coreanus vinegar drink reduces body weight and adipocyte size in dietary induced obesity rats (LB361)

Abstract

The study aimed to investigate the effects of Rubus coreanus (RC) vinegar supplementation on anti‐obesity in high‐fat‐diet‐induced obesity rat. The RC vinegar was processed starting with 25°Brix of sugar concentration and was alcohol fermented at temperature of 30℃ for 10 days. The conditions for the acetic acid fermentation were 14 days of stationary fermentation at 30℃, with 6% alcohol. A total 52 4‐wk old male Sprague‐Dawley rats were fed a normal chow diet or a high‐fat diet (HFD) for 12 weeks to induce obesity and then were randomized into normal control group (NC), HFD + distilled water group (OB‐DW), HFD + 1% Acetic acid group (OB‐AA) for control, HFD + 1% RC vinegar group (OB‐RC), HFD + 15mg/d caffeine group (OB‐CAF). After 2 months, body weights, organ and fat weights, adipocyte size were analyzed. OB‐CAF rats showed most decreased body weight about 15% and OB‐AA and OB‐RC also showed decreased body weight about 6% compared to the obese rats. The adipocyte size were decreased in OB rats treated with vinegar, AA and CAF than those of OB‐DW rats. Further studies are needed to assess the health benefit of drinking vinegar. This work was carried out with the support of “Cooperative Research Program for Agriculture Science & Technology Development (Project No. PJ009826)” Rural Development Administration, Republic of Korea.