The effect of anthocyanin of whole-grain pigmented rice attenuated visceral fat, cholesterol, LDL and PPARγ gene cascade in dyslipidemia rat

Pigmented rice is the nutritional food contributing to cholesterol biosynthesis through the activity of its bioactive compounds. The aim of this study is to in-vestigate the effects of anthocyanins from whole grain pigmented rice to the visceral fats, triglycerides, LDL and total cholesterol level, also PPARγ gene cascade in dyslipidemia rat. Sixty-six Sprague-Dawley female rats were ran-domly assigned into two groups: Control and dyslipidemia. These groups were received two doses of black and rice extracts, 125 and 250 mg/kg BW. We measured total cholesterol, triglyceride, HDL & LDL by the photometer and MDA level in sera rats using ELISA, respectively. The activity of antioxidant was analyzed using FRAP and mRNA levels of PPARγ, C/EBPα, and FABP4 were measured using qPCR. All samples were performed using One Way ANOVA in SPSS. The visceral fat weights in control and dyslipidemia rats were markedly decreased with oral administration of all cultivars black rice (BREJ, BRCJ, and BRWJ). All treatments to dyslipidemia rats caused decreases in total cholesterol, triglyceride, HDL, and LDL levels. In addition, serum MDA levels in rats, both in control and in dyslipidemia group lowered after receiving BRWJ in 125mg/kg BW dose. Finally, the mRNA level of C/EBPα and PPARγ genes expression decreased in groups of WREJ125, BREJ250, BRWJ250 treat-ments with the lowest level was shown in group given BRWJ125mg/kg BW. Conclusions: Our results highlight potentially relevant beneficial effects of an-thocyanin from Indonesian local black rice as anti-oxidants anti-obesity and anti-adipogenesis.