Skip to main content
. 2017 Apr 6;11(3):206–213. doi: 10.4162/nrp.2017.11.3.206

Fig. 4. Effect of black garlic extract on mRNA expression of transcription factor and antioxidants in liver of rats.

Fig. 4

Rats were fed with 5 different diets for 5 weeks; NF, Normal fat (7% fat); HF, High-fat (20% fat + 1% cholesterol); HF+BGE 0.5, High-fat + 0.5% black garlic extract (BGE); HF+BGE 1.0, High-fat + 1.0% BGE; HF+BGE 1.5, High-fat + 1.5% BGE. Total RNA was isolated using TRI-reagent, and cDNA was synthesized using 3 µg of total RNA with SuperScript II reverse transcriptase. Real-time PCR was performed using SYBR green and standard procedures to assess the mRNA expression of the primer in liver samples obtained from each group. An Applied Biosystems StepOne softwere v2.1 was used. Each bar represents the mean ± SD of three independent experiments. Different letters above each bar indicate significant differences among the groups at α = 0.05 as determined by Duncan's multiple range tests. GR, glutathione reductase; NQO1, NAD(P)H:quinone-oxidoreductase-1; HO-1, heme oxygenase-1; Nrf2, nuclear factor erythroid 2-like factor; GSTA2, glutathione S-transferase alpha 2.