산업식품공학 제25권 제3호 (p.169-177)

Anti-Obesity and Anti-Inflammatory Effects of the Desalted Salicornia europaea L. Fermented by Bacillus velezensis K26

키워드 :
Salicornia europaea L.,Bacillus velezensis,1-deoxynojirimycin,anti-obesity,anti-inflammatory

목차

Abstract
Introduction
Materials and Methods
   Materials, fermentation, and nutrient compositionanalysis
   α-Glucosidase inhibitory activity
   Analysis of 1-DNJ production
   3T3-L1 cell culture and adipocyte differentiation
   RAW 264.7 cell culture and treatment
   Cell viability assay
   Oil Red O staining and quantification of lipid accumulation
   Quantification of cytokine (TNF-α and IL-6)
   Statistical analysis
Results and Discussion
   Fermentation of DSE by B. velezensis K26 andproduction of 1-DNJ from BVDSE
   Nutrient composition analysis of BVDSE
   Effect of BVDSE on cell viability of 3T3-L1 cells
   Effect of BVDSE on lipid accumulation in 3T3-L1cells
   Determination of TNF-α and IL-6 expression
Conclusion
References

초록

Salicornia europaea L. (SE) as a halophyte has been widely used as a seasoned vegetable with various biological activities, including anti-inflammatory and anti-diabetic activities. In particular, the desalted SE (DSE) has been considered an attractive alternative compared to SE for its anti-obesity effect. 1-Deoxynojirimycin (1-DNJ) is one of the known α-glucosidase inhibitors and has been reported to have similar biological activities with SE. This study reports the anti-obesity and anti-inflammatory activities of DSE fermented by Bacillus velezensis K26 (BVDSE) previously isolated from Korean fermented soybean paste and elucidated to produce 1-DNJ in 3T3-L1 adipocytes and RAW264.7 cells. BVDSE (5%) did not show cytotoxicity in 3T3-L1 cells and inhibited lipid accumulation, which was decreased to 23% in the differentiated cells. BVDSE did not inhibit the release of the pro-inflammatory cytokine, TNF-α, while it remarkedly inhibited IL-6 on lipopolysaccharide-induced RAW264.7 cells. Taken together, these results indicate that the fermentation of DSE with B. velezensis K26 as a 1-DNJ producer has more significant anti-obesity and anti-inflammatory effects than even non-fermented DSE, assuming the synergistic effects by 1-DNJ production from B. velezensis K26, by which it could be highlighted that BVDSE may be considered for use as a functional food supplement.