Sigumjang (fermented barley bran) water-soluble extracts inhibit the expression of adipogenic and lipogenic regulators in 3T3-L1 adipocytes
| Autor: | Sangdon Lee, Dongyeop Kim, Hojeong Jeong, Sang Wook Kim, Gi Dong Han |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Adiponectin food and beverages 3T3-L1 Biology Applied Microbiology and Biotechnology Article 03 medical and health sciences Fatty acid synthase chemistry.chemical_compound 030104 developmental biology 0302 clinical medicine Biochemistry chemistry Adipogenesis 030220 oncology & carcinogenesis Enhancer binding Adipocyte Lipogenesis Perilipin biology.protein Food Science Biotechnology |
| Zdroj: | Food Science and Biotechnology. 25:1727-1735 |
| ISSN: | 2092-6456 1226-7708 |
| DOI: | 10.1007/s10068-016-0264-7 |
| Popis: | Sigumjang prepared from fermented barley bran is a traditional fermented food found only in the Gyeongsang-do area of South Korea. There have been no studies reported to date despite the potential bioactivities of sigumjang. In this study, the anti-obesity activities of sigumjang extracts (SEs) during 3T3-L1 differentiation into adipocytes were investigated. SEs inhibited adipocyte differentiation by suppressing the CCAAT/enhancer binding protein-β and sterol regulatory element binding protein-1c expression in the early stage of differentiation, followed by the suppression of the peroxisome proliferator-activated receptor-γ, CCAAT/enhancer binding protein-α, and adiponectin. These changes in adipogenic markers induced inhibition of lipogenesis via down-regulation of mainly fatty acid synthase, acetyl-CoA carboxylase, fatty acid binding protein 4, and perilipin. These results were more significant in the extract of sigumjang fermented with isolated Bacillus amyloliquefaciens MFST compared to naturally fermented sigumjang group. SEs can be considered as a useful material for developing food with health benefits and anti-obesity properties. |
| Databáze: | OpenAIRE |
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