Lee Kyung-Hee, Song Jia-Le, Park Eui-Seong, Ju Jaehyun, Kim Hee-Young, Park Kun-Young
Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University, Busan 46241, Korea.
Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University, Busan 46241, Korea; Department of Nutrition and Food Hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, People's Republic of China.
Prev Nutr Food Sci. 2015 Dec;20(4):298-302. doi: 10.3746/pnf.2015.20.4.298. Epub 2015 Dec 31.
The anti-obesity effects of starter (Leuconostoc mesenteroides+Lactobacillus plantarum) fermented kimchi on 3T3-L1 adipocyte were studied using naturally fermented kimchi (NK), a functional kimchi (FK, NK supplemented with green tea), and FK supplemented with added starters (FKS). Oil red O staining and cellular levels of triglyceride (TG) and glycerol were used to evaluate the in vitro anti-obesity effects of these kimchis in 3T3-L1 cells. The expressions of adipogenesis/lipogenesis-related genes of peroxisome proliferator-active receptor (PPAR)-γ, CCAAT/enhance-binding protein (C/EBP)-α, and fatty acid synthase (FAS) were determined by RT-PCR. Kimchis, especially FKS, markedly decreased TG levels and increased levels of intracellular glycerol and lipid lipolysis. In addition, FKS also reduced the mRNA levels of PPAR-γ, C/EBP-α, and FAS, which are related to adipogenesis/lipogenesis in 3T3-L1 cells. These results suggest the anti-obesity effects of FKS were to due to enhanced lipolysis and reduced adipogenesis/lipogenesis in 3T3-L1 adipocytes.
利用天然发酵泡菜（NK）、功能性泡菜（FK，即添加绿茶的NK）和添加发酵剂的FK（FKS），研究了发酵剂（肠系膜明串珠菌+植物乳杆菌）发酵泡菜对3T3-L1脂肪细胞的抗肥胖作用。采用油红O染色以及甘油三酯（TG）和甘油的细胞水平来评估这些泡菜在3T3-L1细胞中的体外抗肥胖效果。通过逆转录聚合酶链反应（RT-PCR）测定过氧化物酶体增殖物激活受体（PPAR）-γ、CCAAT/增强子结合蛋白（C/EBP）-α和脂肪酸合酶（FAS）等脂肪生成/脂质生成相关基因的表达。泡菜，尤其是FKS，显著降低了TG水平，提高了细胞内甘油水平和脂质脂解作用。此外，FKS还降低了3T3-L1细胞中与脂肪生成/脂质生成相关的PPAR-γ、C/EBP-α和FAS的mRNA水平。这些结果表明，FKS的抗肥胖作用是由于增强了3T3-L1脂肪细胞的脂解作用并减少了脂肪生成/脂质生成。
