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Microbiology and Biotechnology Letters

Research Article(보문)

Fermentation Microbiology  |  Fermentation Technology

Microbiol. Biotechnol. Lett.

Received: May 3, 2024; Revised: June 27, 2024

Effects of Undaria pinnatifida and Leuconostoc mesenteroides fermented extracts on adipocyte differentiation in 3T3-L1 cells

Min Woo Moon 1 and Chae Hun Ra 1*

Department of Food Science and Biotechnology, College of Engineering, Global K-Food Research Center, Hankyong National University, Anseong-Si, 17579, Republic of Korea

Correspondence to :
Chae Hun RaTel : +82 31 670 5157, Fax : + 82 504 437 0217, E-mail : chra@hknu.ac.kr

Abstract

This study aimed to examine the potential inhibitory effect of Undaria pinnatfida fermented by Leuconostoc mesenteroides (UFM) on preadipocyte differentiation in the 3T3-L1 cell line. Ethanol extracts from UFM were prepared and tested for cell viability, Oil Red O staining, and quantitative reverse transcription-PCR (RT-qPCR) in 3T3-L1 adipocytes. Treatment of preadipocytes with UFM at different concentrations (50, 100, and 200 μg/mL) found that it inhibited lipid accumulation by 66.80%, 61.59%, and 55.94%, respectively. Furthermore, RT-qPCR showed that UFM extract reduced the gene expressions of CCAAT/enhancer-binding protein α (C/EBP α), peroxisome proliferator-activated receptor γ (PPAR γ), adipocyte-specific lipid binding protein (aP2), fatty acid synthase (FAS), and ATP citrate lyase (ACL), respectively. These results suggest that UFM can be a beneficial functional ingredient to prevent obesity in the food industry.

Keywords: Obesity, adipogenesis, Undaria pinnatifida, fermentation, Leuconostoc mesenteroides

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