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Fermented soy bean extract suppresses differentiation of 3T3-L1 preadipocytes and facilitates its glucose utilization

Authors
Hwang, Ji WonDo, Hyun JuKim, Oh YoenChung, Ji HyungLee, Jae-YeonPark, Young ShikHwang, Kyo YeolSeong, Su-IlShin, Min-Jeong
Issue Date
5월-2015
Publisher
ELSEVIER
Keywords
Soy bean extract; Adipogenesis; C/EBP alpha; ACC; GLUT4
Citation
JOURNAL OF FUNCTIONAL FOODS, v.15, pp.516 - 524
Indexed
SCIE
SCOPUS
Journal Title
JOURNAL OF FUNCTIONAL FOODS
Volume
15
Start Page
516
End Page
524
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/93731
DOI
10.1016/j.jff.2015.04.002
ISSN
1756-4646
Abstract
Obesity is a serious health problem which may continuously increase the morbidity and mortality associated with a variety of acute and chronic diseases. This study aimed to examine the antiobesity effect of soy bean extract fermented by Bacillus subtilis MORI (BTD-1) and to elucidate the mechanisms underlying such effects using 3T3-L1 preadipocytes. Lipid accumulations were significantly inhibited by BTD-1 treatment, which were accompanied by the decreased expression of CCAAT element binding protein alpha (C/EBP alpha) and the increased phosphorylation of acetyl-CoA carboxylase (ACC) protein expression. In addition, BTD-1 treatment increased the expression of glucose transporter 4 (GLUT4) along with significantly increasing glucose uptake into the adipocytes based on results of a 2-deoxy-D-[H-3] glucose uptake assay. Our findings suggest that BTD-1 may suppress the differentiation of 3T3-L1 adipocytes and greatly facilitate glucose uptake into the adipocytes. Therefore, BTD-1 has a potential as a functional food ingredient in improving obesity and related metabolic disorders. (C) 2015 Elsevier Ltd. All rights reserved.
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