|
KMID : 0613820230330100797
|
|
Journal of Life Science
2023 Volume.33 No. 10 p.797 ~ p.807
|
|
|
Antioxidant and Anti-obesity Effects of Mulberry (Morus alba L) Fermented withLactobacillus plantarum JCM 1149 or Pichia kudriavzevii Atz-EN-01
|
|
Lee Ji-Young
Oh Su-Bin
Joo So-Yoon
No Sang-Kyu
Kang Dae-Ook
|
|
|
Abstract
|
|
|
|
To improve the functionality of mulberry, samples were fermented with Lactobacillus plantarum JCM 1149 (LP) or Pichia kudriavzevii Atz-EN-01 (PK), and their antioxidant and anti-obesity activities were compared to those of unfermented mulberry. After fermenting for 60 hr, the total polyphenol and flavonoid content of the PK-fermented mulberry (PKFM) and LP-fermented mulberry (LPFM) was 1.5-fold and 2-fold higher, respectively, while the total anthocyanin content was 1.3-fold and 1.5-fold higher in the PKFM and LPFM, respectively. DPPH radical scavenging activity was found to be 16.3% higher (86% vs. 100%) after PK fermentation and 8.1% higher (86% vs. 93%) after LP fermentation. The lipase inhibitory activity of the LPFM and PKFM was 62.9% and 52.5%, respectively. 3T3-L1 preadipocytes were treated with unfermented mulberry, LPFM, or PKFM at 200, 400, or 800 ㎍/ml and stained with oil-red-O. A slight difference in the staining was observed in samples treated with 400 ㎍/ml. However, treatment with 800 ㎍/ml significantly reduced staining compared to the control, and the LPFM exhibited relatively higher adipogenesis inhibitory activity than the PKFM. Blood triglyceride content increased by 9.5% in the high-fat diet group, but decreased by 17.1% in the control group, 37.1% in the LPFM group, and 41.6% in the PKFM group. The blood triglyceride content of the LPFM group decreased by 43.1% and 21.4% compared to the high-fat diet group and the control group, respectively, and that of the PKFM group decreased by 48.6% and 28.9% compared to the same groups. In conclusion, the results indicate that fermented mulberry has increased antioxidant activity, lipase inhibitory activity, and adipogenesis inhibition activity, and decreased blood triglyceride content compared to unfermented mulberry.
|
|
|
KEYWORD
|
|
|
Adipogenesis, anti-obesity, antioxidant activity, fermentation, mulberry
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|