This study investigated the effects of Acer tegmentosum Maxim. twig extract (AT) on adipocyte differentiation and lipid accumulation in 3T3-L1 cells. Treatment with AT (50 and 100 μg/mL) did not affect cell viability on day 3 but significantly reduced lipid accumulation in a dose-dependent manner on day 7. AT decreased the expression of the adipogenic transcription factors PPARγ and C/EBPα and suppressed the expression of adipogenesis- and lipogenesis-related markers, including aP2, FAS, ACC, and CIDEA. The AT treatment was also associated with the reduced expression of Tbx-1 and Cited-1, accompanied by decreased expression of the mitochondrial biogenesis-related markers PGC-1α and TFAM. In addition, OXPHOS Complex I protein expression was reduced by approximately 60% in the 100 μg/mL treatment group compared to the differentiated control group. Decreased AMPK and Bcl-XL expression was observed, whereas no cleaved caspase-3 activation was detected. These findings suggest that the anti-adipogenic effects of AT are associated with changes in the molecular pathways involved in mitochondrial biogenesis and energy metabolism. In conclusion, AT is a potential natural anti-obesity candidate.

Abstract
I. 서 론
II. 연구 내용 및 방법
    2.1. 실험 재료 및 벌나무(Acer tegmentosum Maxim.)가지추출물의 조제
    2.2. 세포 배양 및 지방세포 분화 유도 (MDI Induction)
    2.3. 세포 생존율 측정 (WST-1 Assay)
    2.4. Oil Red O (ORO) 염색 및 지방 축적량 정량
    2.5. Total RNA 추출 및 Real-time qPCR
    2.6. Total Protein 추출 및 Western Blot 분석
    2.7. 통계 처리
III. 결과 및 고찰
    3.1. 3T3-L1 지방세포 분화 과정에서 AT 샘플의 지방 축적억제 및 세포 생존율에 미치는 영향
    3.2. 지방세포 분화 마스터 조절자 및 지방 합성 관련 유전자발현 억제 효과
    3.3. AT 처리에 따른 지방세포 계통 관련 마커, 미토콘드리아생합성 인자 및 OXPHOS 단백질 발현 변화
    3.4. AT 처리에 따른 apoptosis- 및 cell survival-relatedmarker의 변화
IV. 요약 및 결론
감사의 글
References

• 김용은(한국식품연구원, 식품기능연구본부) | Yongeun Kim (Food Functionality Research Division, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Republic of Korea) Corresponding author
• 김윤태(한국식품연구원, 식품기능연구본부, 한국기술연합대학원대학교, 식품생명공학부) | Yun Tai Kim (Food Functionality Research Division, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Republic of Korea, Department of Food Biotechnology, Korea University of Science & Technology, 217 Gajeong-ro, Yuseong-gu, Daejeon 34113, Republic of Korea)
• 위수빈(한국식품연구원, 식품기능연구본부, 한국기술연합대학원대학교, 식품생명공학부) | Subin Wi (Food Functionality Research Division, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Republic of Korea, Department of Food Biotechnology, Korea University of Science & Technology, 217 Gajeong-ro, Yuseong-gu, Daejeon 34113, Republic of Korea)