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KMID : 1094720150200050861
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Biotechnology and Bioprocess Engineering
2015 Volume.20 No. 5 p.861 ~ p.870
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Lactic acid bacteria-mediated fermentation of Cudrania tricuspidata leaf extract improves its antioxidative activity, osteogenic effects, and anti-adipogenic effects
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Lee Yu-Ri
Oh Ji-Sun
Lee Hye-Ji
Lee Nam-Keun
Jeong Do-Youn
Jeong Yong-Seob
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Abstract
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The goal of this study was to assess the potential of fermented Cudrania tricuspidata leaf (CTL) aqueous extract as a functional food material. The CTL aqueous extract was fermented using lactic acid bacteria (LAB) isolated from soybean-fermented foods and the biological effects of the resultant fermented extracts on MG-63 human osteoblastic cells and 3T3-L1 mouse pre adipocytes were examined in vitro. We found that (1) the radical scavenging activities of CTL extracts fermented by various LAB strains (fermented CTL, F-CTL) were ~2- fold higher than that of non-fermented CTL extract (NFCTL), (2) F-CTL extract enhanced MG-63 cell proliferation compared to NF-CTL-treated cells, (3) the level of alkaline phosphatase activity in F-CTL-treated MG-63 cells was significantly higher than that in NF-CTL-treated cells, and (4) 3T3-L1 cell differentiation was dramatically decreased by F-CTL treatment, but not by NF-CTL. These findings suggest that CTL that has undergone LAB-mediated fermentation may be beneficial for promoting osteogenic differentiation of osteoblastic cells and inhibiting fat accumulation in adipocytes.
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KEYWORD
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Cudrania tricuspidata leaf, fermentation, lactic acid bacteria, osteogenesis, anti-adipogenesis
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