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Evaluation of the Anti-obesity Activity of Platycodon grandiflorum Root and Curcuma longa Root Fermented with Aspergillus oryzae

도라지, 울금의 Aspergillus oryzae 발효에 의한 항비만효과 연구

  • Kang, Yun Hwan (Well-being Bioproducts RIC, Kangwon National University) ;
  • Kim, Kyoung Kon (Department of Bio-Health Technology, Kangwon National University) ;
  • Kim, Tae Woo (Well-being Bioproducts RIC, Kangwon National University) ;
  • Yang, Chun Su (Cheorwon Organic Farming Union) ;
  • Choe, Myeon (Well-being Bioproducts RIC, Kangwon National University)
  • 강윤환 (강원대학교 강원웰빙특산물산업화지역혁신센터) ;
  • 김경곤 (강원대학교 생명건강공학과) ;
  • 김태우 (강원대학교 강원웰빙특산물산업화지역혁신센터) ;
  • 양춘수 (철원 친환경영농조합) ;
  • 최면 (강원대학교 강원웰빙특산물산업화지역혁신센터)
  • Received : 2014.10.20
  • Accepted : 2014.12.11
  • Published : 2015.02.28

Abstract

In the present study, the phenolic compound level, antioxidant activity, and inhibition of lipid accumulation in Aspergillus oryzae-fermented water extracts of the Platycodon grandiflorum (PG) root and the Curcuma longa (CL) root were determined. Total polyphenol and flavonoid contents were decreased after fermentation. However, the flavonoid content of the fermented PG (FPG) was increased by 2.9-fold that of the PG before fermentation. In addition, the antioxidant activities were significantly decreased following fermentation. The potential anti-obesity activity was assessed by determining lipid accumulation and mRNA expression of sterol regulatory element-binding protein 1c (SREBP-1c) and peroxisome proliferator-activated receptor gamma ($PPAR{\gamma}$) in 3T3-L1 cells. Aspergillus-fermented extracts of PG and CL roots decreased lipid accumulation, and mRNA expression of SREBP-1c and $PPAR{\gamma}$ in 3T3-L1 cells. These results indicate that Aspergillus fermentation augments the anti-obesity activity of PG and CL by regulating the expression of the genes involved in lipid accumulation and cell differentiation of 3T3-L1 cells.

Keywords

Platycodon grandiflorum;Curcuma longa;fermentation;lipid accumulation;anti-obesity

Acknowledgement

Supported by : 산업통상자원부, 강원웰빙특산물산업화지역혁신센터, 강원대학교

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