Ethyl acetate fraction of oregano seed protects non‐alcoholic fatty liver in high‐fat diet‐induced obese mice through modulation of Srebp‐1c

Abstract

Abstract Oregano (Origanum vulgare) seed is used as spices and is known to have anti‐inflammatory, antibacterial, and antioxidant effects. The anti‐fatty liver effects of oregano seed ethyl acetate (OSEA) were evaluated in high‐fat diet (HFD)‐induced obese mice. OSEA was orally administered with HFD for 10 weeks. The body weight, aspartate aminotransferase, alanine aminotransferase, cholesterol, triglyceride, and low‐density lipoprotein levels in the HFD with 100 mg/kg of OSEA significantly decreased by approximately 1.21‐, 1.44‐, 2.12‐, 1.12‐, 1.05, and 1.59 times, respectively, while high‐density lipoprotein levels increased by approximately 1.05 times compared to those in the HFD group (p < .05). In addition, the distribution of liver fat in the HFD with 100 mg/kg OSEA (OSEA 100) group decreased significantly (p < .05). Therefore, OSEA supplementation can ameliorate fatty liver disease and reduce the accumulation of triglycerides in adipose tissue. The expression of genes involved in liver fat accumulation, such as sterol regulatory element‐binding protein‐1c (Srebp‐1c), fatty acid synthase (Fas), stearoyl‐CoA desaturase‐1 (Scd1), and acetyl‐CoA carboxylase 1 (Acc1), significantly decreased in OSEA 100 by approximately 2.6‐, 1.74‐, 1.89‐, and 1.56‐times, respectively (p < .05). Therefore, OSEA may modify obesity and liver fat accumulation by regulating the expression of genes involved in lipid metabolism.

Keywords

• lipid metabolism
• non‐alcoholic fatty liver disease
• obesity
• oregano
• spice