Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Anti-Obesity Effect of Garlic-added Kochujang in 3T3-L1 Adipocytes

  • Kong, Chang-Suk (Marine Bioprocess Research Center, Pukyong National University) ;
  • Park, Kun-Young (Dept. of Food Science and Nutrition, Pusan National University)
  • Published : 2008.06.30
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Abstract

In order to develop a functionally improved kochujang with antiobesity effects, garlic-added kochujang was prepared with freeze-dried garlic powder and followed by fermentation for 60 days at $30^{\circ}C$. Antiobesity effect of the garlic-added kochujang was investigated by measuring the leptin secretions and mRNA expression levels of obesity-related gene such as TNF${\alpha}$, PPAR${\gamma}$, C/EBP${\alpha}$, and SREBP1c, in cultured 3T3-L1 adipocytes. Fermentation of garlic-added kochujang led to decreased levels of leptin secretions and reduced the mRNA expression levels of TNF${\alpha}$, PPAR${\gamma}$, C/EBP${\alpha}$, and SREBP1c in the 3T3-L1 adipocytes. Accordingly, these results suggest that the addition of garlic to kochujang has a potential as a valuable functional food for controlling obesity.

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