Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Anti-adipogenic Effects of Dongchimi Nano Juice in Mouse 3T3-L1 Adipocytes

  • Kong, Chang-Suk (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Lee, Sun-Hyun (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Seo, Jung-Ok (SeoJung Cooking Co.) ;
  • Park, Kun-Young (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Rhee, Sook-Hee (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University)
  • Published : 2006.12.01
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Abstract

The anti-adipogenic effect of dongchimi nano juice prepared using a nano-filtering process was investigated by measuring leptin and glycerol levels and the expression of a peroxisome proliferator-activated $receptor-\gamma\;(PPAR\gamma)$ gene as indicators of lipid accumulation or lipolysis. Red pepper powder, seeds of red pepper, garlic, and ginger were added in the preparation of dongchimi. Dongchimi was fermented to reach the optimal fermentation period, followed by nano-filtration in the range of $0.0005\sim0.1\;{\mu}m$. The lactic acid bacteria of dongchimi nano juice were removed completely by a nano-filtering process. Treatment of dongchimi nano juice induced glycerol release in the 3T3-L1 adipocytes and decreased the mRNA expression level of $PPAR\gamma$. These results suggested that dongchimi nano juice may enhance lipolysis and modulate adipogenesis in 3T3-L1 cells.

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