산달래 추출물의 3T3-L1 지방전구세포 분화 억제 효능

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 52; no. 5; pp. 441 - 449
• Main Authors: 이주연(Joo-Yeon Lee), 정예주(Yeju Jeong), 김진아(Jina Kim), 김춘영(Choon Young Kim)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.10.2020; Korean Society of Food Science & Technology
• Subjects: Adipogenesis; Allium; Antioxidants; Biological effects; CCAAT/enhancer-binding protein; Desaturase; Food industry; Food processing industry; Lipids; Preadipocytes; Reverse transcription; Stearoyl-CoA desaturase; 식품과학; adipocyte differentiation; antioxidant activity; anti-obesity; long-stamen chive; Allium macrostemon
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2020.52.5.441

The aim of this study was to compare the biological activities of whole-plant (WAE), bulb (BAE), and leaf (LAE) extracts of Allium macrostemon. The antioxidant activities, total polyphenol contents, and anti-adipogenic activities of WAE and LAE were superior to those of BAE, whereas the biological effects of WAE and LAE were similar. Therefore, the effect of LAE on adipogenesis was further investigated. Treatment of preadipocytes with LAE at 100 g/mL resulted in the inhibition of intracellular lipid accumulation by 49.64%. Consistent with this result, quantitative reverse transcription-PCR showed that LAE treatment decreased the gene expressions of CCAAT/enhancer-binding protein beta (C/ EBPβ), peroxisome proliferator-activated receptor gamma (PPARγ), C/EBPα and stearoyl-CoA desaturase 1 (SCD1). Thus, LAE attenuates the adipogenesis of preadipocytes by suppressing the expression of adipogenic and lipogenic genes. These results suggest that LAE can be potentially useful as a functional ingredient to prevent obesity in the food industry.