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KMID : 0380620150470010111
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 1 p.111 ~ p.118
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Evaluation of the Anti-obesity Activity of Platycodon grandiflorum Root and Curcuma longa Root Fermented with Aspergillus oryzae
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Kang Yun-Hwan
Kim Kyoung-Kon
Kim Tae-Woo
Yang Chun-Su
Choe Myeon
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Abstract
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In the present study, the phenolic compound level, antioxidant activity, and inhibition of lipid accumulation in Aspergillus oryzae-fermented water extracts of the Platycodon grandiflorum (PG) root and the Curcuma longa (CL) root were determined. Total polyphenol and flavonoid contents were decreased after fermentation. However, the flavonoid content of the fermented PG (FPG) was increased by 2.9-fold that of the PG before fermentation. In addition, the antioxidant activities were significantly decreased following fermentation. The potential anti-obesity activity was assessed by determining lipid accumulation and mRNA expression of sterol regulatory element-binding protein 1c (SREBP-1c) and peroxisome proliferator-activated receptor gamma (PPARγ) in 3T3-L1 cells. Aspergillus-fermented extracts of PG and CL roots decreased lipid accumulation, and mRNA expression of SREBP-1c and PPARγ in 3T3-L1 cells. These results indicate that Aspergillus fermentation augments the anti-obesity activity of PG and CL by regulating the expression of the genes involved in lipid accumulation and cell differentiation of 3T3-L1 cells.
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KEYWORD
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Platycodon grandiflorum, Curcuma longa, fermentation, lipid accumulation, anti-obesity
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