This study was conducted to provide basic data on the antioxidant activity, inhibition of adipocyte differentiation and reactive oxygen species (ROS) production of a mixture of Brassica juncea extract (BJE) and fermented black rice fraction (BRF). We investigated the total phenol content, total flavonoid content, antioxidant effects (DPPH radical scavenging, ABTS radical scavenging, reducing power, FRAP and ORAC assay) and anti-obesity activity of the mixture in 3T3-L1 cells. Our results showed that the total phenol and flavonoid content increased with increasing BRF mixture ratio. The antioxidant activity increased as the BRF mixture ratio increased. In addition, BJE and BRF mixtures did not show any cytotoxicity during the 3T3-L1 differentiation period. During adipocyte differentiation, BJE and BRF mixtures significantly inhibited lipid accumulation and ROS production compared to the control group. These results warrant further experiments to develop an anti-obesity functional food using a mixture of BJE and BRF.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 총 페놀 및 플라보노이드 함량 분석
    3. 항산화 활성
    4. 3T3-L1 세포배양 및 분화
    5. XTT assay를 이용한 세포독성평가
    6. Oil red O staining을 이용한 지방 축적량 관찰
    7. NBT assay를 이용한 ROS 함량 측정
    8. 통계처리
결과 및 고찰
    1. 총 페놀 및 플라보노이드 함량
    2. 항산화 활성
    3. 세포독성평가
    4. Oil red O staining을 이용한 지방 축적량 관찰
    5. NBT assay를 이용한 ROS 함량 측정
요약 및 결론
감사의 글
References

• 임지현(강원대학교 식품환경융합학과 대학원생) | Ji-Heon Im (Graduate School Student, Dept. of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Korea)
• 임준석(강원대학교 바이오산업공학부 식품생명공학전공 학부생) | June seok Lim (Undergraduate Student, Dept. of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea)
• 한웅호(강원대학교 식품환경융합학과 대학원생) | Xionggao Han (Graduate School Student, Dept. of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Korea)
• 문효(강원대학교 식품환경융합학과 대학원생) | Xiao Men (Graduate School Student, Dept. of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Korea)
• 오건(강원대학교 식품환경융합학과 대학원생) | Geon Oh (Graduate School Student, Dept. of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Korea)
• 조근희(강원대학교 바이오산업공학부 식품생명공학전공 학부생) | Geun hee Cho (Undergraduate Student, Dept. of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea)
• 최선일(강원대학교 농업생명과학연구원 박사후 연구원) | Sun-Il Choi (Postdoctoral Researcher, Agricultural and Life Sciences Research Institute, Kangwon National University, Chuncheon 24341, Korea)
• 황운상(㈜에스티알 바이오텍 연구원) | Woonsang Hwang (Researcher, STR Biotech Co., Ltd., Chuncheon 24232, Korea)
• 이옥환(강원대학교 식품환경융합학과 교수) | Ok-Hwan Lee (Prfoessor, Dept. of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Korea) Corresponding author