|
KMID : 1134820150440091264
|
|
Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 9 p.1264 ~ p.1269
|
|
|
Isolation of Pediococcus Strain from Nuruk and Anti-Lipid Accumulation Effect of Ornithine-Containing Makgeolli on 3T3-L1 Cells
|
|
Yook Jin-Seon
Oh Suk-Heung
Kim Su-Gon
Lee Jo-Seph
Mun Eun-Gyung
Cha Youn-Soo
|
|
|
Abstract
|
|
|
|
To evaluate the functional effect of ornithine produced by isolated lactic acid bacteria, we examined the anti-lipid accumulation effect of ornithine produced by isolate lactic acid bacteria on 3T3-L1 cells. Lactic acid bacteria (Pediococcus strain) were isolated from nuruk, which is made from wheat, rice, and barley (whole grain, grits, or flour) by fermenting microorganisms (Aspergillus, Rhizopus, and yeasts). Pediococcus strain was identified by 16S rDNA sequencing analyses, and cells were collected by centrifugation and developed as an ornithine starter. makgeolli, an ornithine-containing Korean traditional alcoholic beverage, was made with isolated lactic acid bacteria and arginine. makgeolli was made with the help of ornithine starter using a makgeolli making kit. We evaluated the anti-proliferation effect of ornithine makgeolli on 3T3-L1 cells. To determine the anti-proliferation effect of ornithine makgeolli on preadipocytes, lipid droplets were quantified and stained with Oil Red O. makgeolli made with ornithine starter and arginine showed a 3-fold higher concentration of ornithine compared to makgeolli without starter and arginine. In the results of 3T3-L1 cell line experiment, lipid accumulation was significantly reduced by adding 0.05 mg/mL of ornithine makgeolli compare to the control (adipocyte without sample). In conclusion, ornithine makgeolli containing ornithine starter isolated from nuruk showed an anti-lipid accumulation effect with increased ornithine content without toxicity.
|
|
|
KEYWORD
|
|
|
makgeolli, ornithine, arginine, lipid accumulation, Pediococcus
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|