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KMID : 0545120230330070926
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Journal of Microbiology and Biotechnology
2023 Volume.33 No. 7 p.926 ~ p.933
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Effect of Solid-State Fermented Brown Rice Extracts on 3T3-L1 Adipocyte Differentiation
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Ji Su-Bin
Ra Chae-Hun
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Abstract
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Aspergillus oryzae KCCM 11372 was used to enhance the production of β-glucan using humidity control strategies. Under conditions of 60% humidity, solid-state fermentation (SSF) increased the yields of enzymes (amylase and protease), fungal biomass (ergosterol), and β-glucan. The maximum concentrations obtained were 14800.58 U/g at 72 h, 1068.14 U/g at 120 h, 1.42 mg/g at 72 h, and 12.0% (w/w) at 72 h, respectively. Moreover, the β-glucan containing fermented brown rice (β-glucan-FBR) extracts at concentrations of 25?300 μg/ml was considered noncytotoxic to 3T3-L1 preadipocytes. We then studied the inhibitory effects of the extracts on fat droplet formation in 3T3-L1 cells. As a result, 300 μg/ml of β-glucan-FBR extracts showed a high inhibition of 38.88% in lipid accumulation. Further, these extracts inhibited adipogenesis in the 3T3-L1 adipocytes by decreasing the expression of C/EBPα, PPARγ, aP2, and GLUT4 genes.
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KEYWORD
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Solid-state fermentation, fermented brown rice, β-glucan, α-glucosidase inhibition, 3T3-L1 adipocytes
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