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Enhancement of the Antiobesity and Antioxidant Effect of Purple Sweet Potato Extracts and Enhancement of the Effects by Fermentation

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Author(s)
Seul Gi LeeJongbeom ChaeDong Se KimJung-Bok LeeGi-Seok KwonTaeg Kyu KwonJu-Ock Nam
Keimyung Author(s)
Kwon, Taeg Kyu
Department
Dept. of Immunology (면역학)
Journal Title
Antioxidants (Basel)
Issued Date
2021
Volume
10
Issue
6
Keyword
3T3-L1 adipocyteantiobesitybrowningfermentationpurple sweet potatotransdifferentiation
Abstract
The browning of white adipocytes, which transforms energy-storing white adipocytes to heat-producing beige adipocytes, is considered a strategy against metabolic diseases. Several dietary compounds, such as anthocyanins, flavonoids, and phenolic acids, induce a brown adipocyte-like phenotype in white adipocytes. In this study, we demonstrated that purple sweet potato (Ipomoea batatas) extract (PSP) exhibited potent radical scavenging activity. In addition, PSP was found to contain large amounts of phenolic, flavonoid, and anthocyanin compounds; the amount of these compounds was affected by fermentation. Functionally, PSP-induced adipose browning in high-fat-diet (HFD)-induced obese mice. The administration of PSP significantly suppressed the body weight gain and abnormal expansion of white adipose tissues in the obese mice. The expression of adipose browning-related genes was higher in the inguinal white adipose tissues from the PSP-treated mice than those in the HFD-fed mice. Moreover, PSP-treated 3T3-L1 adipocytes formed multilocular lipid droplets, similar to those formed in the 3T3-L1 adipocytes treated with a browning induction cocktail. The PSP-treated cells had an increased expression level of mitochondria and lipolysis-related genes. The browning effects of PSP were enhanced by fermentation with Lactobacillus. This study, to our knowledge, is the first to identify a new mechanism to increase the antiobesity effects of PSP by inducing adipocyte browning of adipocytes.
Keimyung Author(s)(Kor)
권택규
Publisher
School of Medicine (의과대학)
Citation
Seul Gi Lee et al. (2021). Enhancement of the Antiobesity and Antioxidant Effect of Purple Sweet Potato Extracts and Enhancement of the Effects by Fermentation. Antioxidants (Basel), 10(6), 888. doi: 10.3390/antiox10060888
Type
Article
ISSN
2076-3921
Source
https://www.mdpi.com/2076-3921/10/6/888
DOI
10.3390/antiox10060888
URI
https://kumel.medlib.dsmc.or.kr/handle/2015.oak/43778
Appears in Collections:
1. School of Medicine (의과대학) > Dept. of Immunology (면역학)
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