Effect of High Temperature- and High Pressure-Treated Red Ginseng on Lipolysis and Lipid Oxidation in C2C12 Myotubes.
Korean red ginseng (KRG), a highly valuable medicinal herb in oriental societies, has biological activity similar to that of Panax ginseng. Recently, it has been discovered that the biological activities of red ginseng can vary according to heating and steaming processes under different conditions that change the principal components of KRG and result in changes in biological activity. This study evaluated and compared the effects of high temperature- and high pressure-treated red ginseng (HRG) and commercial red ginseng (RG) on β-oxidation in C2C12 myotubes. HRG enhanced the phosphorylation levels of AMP-activated protein kinase (AMPK) and acetyl-CoA carboxylase (ACC), but RG did not affect the phosphorylation of AMPK in C2C12 myotubes. HRG also promoted the nuclear translocation of forkhead box protein O1 (FoxO1), and the translocation exerted an increase in the protein expression of adipose triglyceride lipase (ATGL). As a consequence, HRG increased the mRNA expression level of carnitine palmitoyltransferase 1 (CPT-1) compared to the control. Taken together, our results indicated that HRG promotes the lipolysis of triglycerides and mitochondrial β-oxidation of fatty acids in C2C12 myotubes, suggesting that alterations to the principal components by high temperature and pressure may positively influence the nutraceutical functions of HRG.
1 Department of Food Science and Biotechnology, Kangwon National University , Chuncheon, Korea.
Seok-Yeong
SY
Yu
1 Department of Food Science and Biotechnology, Kangwon National University , Chuncheon, Korea.
Jin-Ha
JH
Lee
1 Department of Food Science and Biotechnology, Kangwon National University , Chuncheon, Korea.
MyoungLae
M
Cho
1 Department of Food Science and Biotechnology, Kangwon National University , Chuncheon, Korea.
Jong Seok
JS
Lee
2 Korea Food Research Institute , Gyeonggi, Korea.
Hee-Do
HD
Hong
2 Korea Food Research Institute , Gyeonggi, Korea.
Young-Chul
YC
Lee
2 Korea Food Research Institute , Gyeonggi, Korea.
Young-Chan
YC
Kim
2 Korea Food Research Institute , Gyeonggi, Korea.
Chang-Won
CW
Cho
2 Korea Food Research Institute , Gyeonggi, Korea.
Kyung-Tack
KT
Kim
1 Department of Food Science and Biotechnology, Kangwon National University , Chuncheon, Korea.
Ok-Hwan
OH
Lee
D000818:Animals; D002626:Chemistry, Pharmaceutical; D005227:Fatty Acids / Q000378:metabolism; D050356:Lipid Metabolism / Q000187:drug effects; D008066:Lipolysis / Q000187:drug effects*; D051379:Mice; D018485:Muscle Fibers, Skeletal / Q000187:drug effects* / Q000378:metabolism; D010084:Oxidation-Reduction / Q000187:drug effects; D005894:Panax / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry / Q000494:pharmacology*; D014280:Triglycerides / Q000378:metabolism
D005227:Fatty Acids; D010936:Plant Extracts; D014280:Triglycerides
ACC; AMPK; C2C12; Korean red ginseng; Oil Red O staining; β-oxidation