Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Inhibition of Lipid Accumulation in 3T3-L1 Adipocytes by Extract of Chokong, Rhynchosia nolubilis Seeds Pickled in Vinegar

  • Shin, Jee-Young (Material Processing Technology Division, Korea Food Research Institute) ;
  • Park, La-Young (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Oh, Young-Sook (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Lee, Shin-Ho (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Kim, Seok-Joong (Department of Food and Nutrition, Dongduk Women's University)
  • Published : 2008.04.30
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Abstract

The anti-obesity effect of chokong, Rhynchosia nolubilis seeds pickled in vinegars for 2 weeks at $4^{\circ}C$, was investigated. During the differentiation of 3T3-L1 adipocytes, the addition of ethanolic extracts of chokongs lowered the cellular triglyceride content by 8.1-9.0%, and glucose content by 12.2-27.6%, depending on the kinds of vinegar used. The activity of glycerol-3-phosphate dehydrogenase also decreased up to 56.0-59.3% by supplying those extracts. In addition, vinegars were superior to acetic acid, citric acid, and hydrochloric acid solutions, and distilled water in anti-obesity of the pickled seeds.

Keywords

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