Mineral-rich Jeju lava sea water suppresses lipid accumulation in 3T3-L1 adipocytes and ameliorates high-fat diet-induced obesity in C57BL/6 J mice.

Autor: Hyun YJ; Department of Food Science and Technology, Seoul National University of Science and Technology, 232, Gongneung-ro, Nowon-gu, Seoul 01811 Republic of Korea., Kim JG; School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566 Republic of Korea., Kim MJ; School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566 Republic of Korea., Jung SK; School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566 Republic of Korea., Kim JY; Department of Food Science and Technology, Seoul National University of Science and Technology, 232, Gongneung-ro, Nowon-gu, Seoul 01811 Republic of Korea.
Jazyk: angličtina
Zdroj: Food science and biotechnology [Food Sci Biotechnol] 2021 Feb 06; Vol. 30 (2), pp. 299-304. Date of Electronic Publication: 2021 Feb 06 (Print Publication: 2021).
DOI: 10.1007/s10068-020-00859-8
Abstrakt: This research aimed to evaluate the potential inhibitory effect of mineral-rich Jeju lava sea water (JLSW) on lipid accumulation. This study optimized the calcium (Ca): magnesium (Mg) ratio (5:1, 2.5:1, 1:1) of JLSW and evaluated the effect on lipid accumulation in 3T3-L1 cells using Oil Red O staining. JLSW with a high Ca:Mg ratio (5:1) suppressed lipid accumulation in 3T3-L1 adipocytes. Based on these in-vitro results, the effects of JLSW on lipid accumulation were investigated in C57BL/6 J mice fed high-fat diets for 14 weeks. Epididymal adipose tissue weight was significantly decreased in mice that received JLSW with a hardness of 800 or 100 mg/L compared to HFD. Adipocyte size was significantly reduced in mice treated with JLSW with a hardness of 20 mg/L in comparison with HFD. Thus, long-term intake of JLSW may be expected to have anti-obesity effects due to the reduction of lipid accumulation.
Competing Interests: Conflict of interestThe authors declare no conflict of interest.
(© The Korean Society of Food Science and Technology 2021.)
Databáze: MEDLINE
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