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Inhibition of Lipid Accumulation in 3T3-L1 Adipocytes by Extract of Chokong, Rhynchosia nolubilis Seeds Pickled in Vinegar  

Shin, Jee-Young (Material Processing Technology Division, Korea Food Research Institute)
Park, La-Young (Department of Food Science and Technology, Catholic University of Daegu)
Oh, Young-Sook (Department of Food Science and Technology, Catholic University of Daegu)
Lee, Shin-Ho (Department of Food Science and Technology, Catholic University of Daegu)
Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
Kim, Seok-Joong (Department of Food and Nutrition, Dongduk Women's University)
Publication Information
Food Science and Biotechnology / v.17, no.2, 2008 , pp. 425-429 More about this Journal
Abstract
The anti-obesity effect of chokong, Rhynchosia nolubilis seeds pickled in vinegars for 2 weeks at $4^{\circ}C$, was investigated. During the differentiation of 3T3-L1 adipocytes, the addition of ethanolic extracts of chokongs lowered the cellular triglyceride content by 8.1-9.0%, and glucose content by 12.2-27.6%, depending on the kinds of vinegar used. The activity of glycerol-3-phosphate dehydrogenase also decreased up to 56.0-59.3% by supplying those extracts. In addition, vinegars were superior to acetic acid, citric acid, and hydrochloric acid solutions, and distilled water in anti-obesity of the pickled seeds.
Keywords
Rhynchosia nolubilis seed; vinegar; 3T3-L1 cell; triglyceride; glycerol-3-phosphate dehydrogenase;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 2
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