Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Fermentation Characteristics and Anti-Obesity Effects of Cheonnyuncho (Oputia Humifusa) Fruit Fermented with Lactobacillus plantarum in 3T3-L1 Cells

Lactobacillus plantarum으로 발효한 천년초 선인장 열매의 발효특성 및 in vitro 항비만 효과

  • Received : 2018.11.26
  • Accepted : 2019.02.08
  • Published : 2019.02.28
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Abstract

This study was conducted to investigate the fermentation characteristics and anti-obesity effects of Cheonnyuncho (Oputia Humifusa) fruit fermented with Lactobacillus plantarum SRCM 100320 (FC). The pH gradually decreased from 4.77 to 3.63 at 72 hours during fermentation. Counts of lactic acid bacteria, total polyphenol and flavonoid contents and DPPH scavenging activity were the highest at 48 hours during fermentation. Evaluation of the composition of polyphenols and flavonoids of FC fermented at 48 hours by HPLC revealed hyperoside (quercetin 3-galactoside), luteolin and kaempferol were the major components. The hyperoside content of FC was decreased, while the luteolin and kaempferol contents of FC were increased compared to unfermented Cheonnyuncho (NFC). Evaluation of the anti-obesity effects of FC in 3T3L-1 cells revealed that the accumulation of triglyceride was inhibited by about 27.3% in cells treated with FC at $150{\mu}g/mL$ compared to NFC. These findings indicate FC has the potential for use as an anti-obesity material.

Keywords

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Changes of scavenging activity of DPPH during fermentation periods of Cheonnyuncho (Oputia Humifusa) fruit powder with L. plantarum.

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Changes of total polyphenols and total flavonoids during fermentation periods of Cheonnyuncho (Oputia Humifusa) fruit powder with L. plantarum.

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Effect of unfermented cheonnyuncho (A) and fermented cheonnyuncho (B) on cytotoxicity in 3T3-L1 cells.

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Effect of unfermented cheonnyuncho (NFC) and fermented cheonnyuncho (FC) on the lipid droplet accumulation (A) and oil red O levels (B) during the differentiation of 3T3-L1 cells.

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Effect of unfermented cheonnyuncho (NFC) and fermented cheonnyuncho (FC) on the triglyceride accumulation during the differentiation of 3T3-L1 cells.

Proximate composition of the Cheonnyuncho (Oputia Humifusa) fruit powder

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pH and viable cell counts of Cheonnyuncho (Oputia Humifusa) fruit powder fermented by L. plantarum

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Hyperoside (quercetin 3-galactoside), luteolin and kaempferol contents of Cheonnyuncho (Oputia Humifusa) fruit powder fermented by L. plantarum

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