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KMID : 1134820210500080783
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 8 p.783 ~ p.791
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The In Vitro Anti-Diabetic and Anti-Obesity Effect of Monascus-Fermented Grain Vinegar
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Noh Young-Hee
Pyo Young-Hee
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Abstract
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The present study aimed to identify the potential biological activities of Monascus-fermented grain vinegar (Monascus vinegar, MV) with respect to its antioxidant, anti-diabetic, and anti-obesity effects. MV showed inhibitory activity against pancreatic lipase, α-amylase, and α-glucosidase with IC50 values of 0.48, 0.10, and 0.09 mg/mL, respectively as well as excellent antioxidant activity. Furthermore, MV showed significant inhibitory activity (P<0.05) on adipocyte differentiation in the 3T3-L1 preadipocytes without affecting cell viability as assessed by measuring fat accumulation using Oil Red O staining. These in vitro biological effects were higher in MV than in other kinds of commercial vinegar including brown rice vinegar (BV) and five kinds of cereal vinegar (CV). The results demonstrate that MV can inhibit the key enzymes related to type 2 diabetes (T2DM) and obesity. Our findings suggest that MV can be used for the prevention of lifestyle diseases such as obesity and T2DM.
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KEYWORD
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Monascus vinegar, anti-diabetic, anti-obesity, 3T3-L1 preadipocytes
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