Anti-Obesity Effects of Starter Fermented Kimchi on 3T3-L1 Adipocytes

  • Lee, Kyung-Hee (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Song, Jia-Le (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Park, Eui-Seong (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Ju, Jaehyun (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Kim, Hee-Young (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Park, Kun-Young (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University)
  • 투고 : 2015.11.04
  • 심사 : 2015.11.23
  • 발행 : 2015.12.31


The anti-obesity effects of starter (Leuconostoc mesenteroides+Lactobacillus plantarum) fermented kimchi on 3T3-L1 adipocyte were studied using naturally fermented kimchi (NK), a functional kimchi (FK, NK supplemented with green tea), and FK supplemented with added starters (FKS). Oil red O staining and cellular levels of triglyceride (TG) and glycerol were used to evaluate the in vitro anti-obesity effects of these kimchis in 3T3-L1 cells. The expressions of adipogenesis/lipogenesis-related genes of peroxisome proliferator-active receptor (PPAR)-${\gamma}$, CCAAT/enhance-binding protein (C/EBP)-${\alpha}$, and fatty acid synthase (FAS) were determined by RT-PCR. Kimchis, especially FKS, markedly decreased TG levels and increased levels of intracellular glycerol and lipid lipolysis. In addition, FKS also reduced the mRNA levels of PPAR-${\gamma}$, C/EBP-${\alpha}$, and FAS, which are related to adipogenesis/lipogenesis in 3T3-L1 cells. These results suggest the anti-obesity effects of FKS were to due to enhanced lipolysis and reduced adipogenesis/lipogenesis in 3T3-L1 adipocytes.


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