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KMID : 0613820110210050720
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Journal of Life Science
2011 Volume.21 No. 5 p.720 ~ p.728
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Inhibition of Adipocyte Differentiation and Adipogenesis by Aged Black Garlic Extracts in 3T3-L1 Preadipocytes
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Park Jung-Ae
Park Cheol
Han Min-Ho
Kim Byung-Woo
Chung Yoon-ho
Choi Young-Hyun
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Abstract
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Garlic (Allium sativum) has been used as a source food as well as a traditional folk medicine ingredient since ancient times. Aged black garlic is a type of fermented garlic and is expected to have stronger anticancer and antioxidant activities than raw garlic. However, the mechanisms of their inhibitory effects on adipocyte differentiation and adipogenesis are poorly understood. In the present study, the effects and mechanisms of water extracts of raw garlic (WERG) and aged black garlic (WEABG) on adipocyte differentiation and adipogenesis in 3T3-L1 preadipocytes were investigated. Treatment with WEABG significantly suppressed terminal differentiation of 3T3-L1 preadipocytes in a dose-dependent manner as confirmed by a decrease in lipid droplet number and lipid content through Oil Red O staining, however WERG had no such effect. In addition, WEABG reduced accumulation of cellular triglyceride, which is associated with a significant inhibition of key pro-adipogenic transcription factors including peroxisome proliferator-activated receptor γ (PPARγ), cytidine-cytidine-adenosine-adenosine- thymidine (CCAAT)/enhancer binding proteins α (C/EBPα) and C/EBPβ. Taken together, these results provide important new insight that aged black garlic might inhibit adipogenesis by suppressing the pro-adipogenic transcription factors in 3T3-L1 preadipocytes, and further studies will be needed to identify the active compounds that confer the anti-obesity activity of aged black garlic.
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KEYWORD
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Aged black garlic, 3T3-L1 preadipocytes, PPARγ, C/EBPα, C/EBPβ
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