{"title":"灵芝菌丝体发酵三尖瓣叶提取物对3T3-L1细胞脂肪细胞分化和炎症的影响","authors":"K. Kim, Se-Eun Park, Seung Kim","doi":"10.11002/kjfp.2023.30.3.502","DOIUrl":null,"url":null,"abstract":"\n \n This study aimed to evaluate the anti-adipogenic and anti-inflammation effects of\n extract from Maclura tricuspidata twig fermented with\n Ganoderma lucidum mycelium (EMFG) in 3T3-L1 preadipocytes.\n 3T3-L1 adipocytes were treated with 100, 200, 300 μg/mL of EMFG. The\n result showed that EMFG dose-dependently inhibited the accumulation of\n intracellular lipid content in differentiated 3T3-L1 adipocytes and enhanced\n increase of adiponectin release and inhibition of leptin release. EMFG treatment\n reduced expression of adipogenic transcriptional factor such as peroxisome\n proliferator-activated receptor γ (PPARγ), CCAAT-enhancer-binding\n protein α (C/EBPα). EMFG also decreased production of\n lipopolysaccharide (LPS)-induced inflammatory cytokine [tumor necrosis\n factor-α (TNF-α), interleukin-6 (IL-6) and monocyte\n chemoattractant protein-1 (MCP-1)] and the protein expression of\n cyclooxygenase-2 (COX-2) and inducible NOS (iNOS) in differentiated 3T3-L1\n adipocytes. The study demonstrated that EMFG inhibited adipogenesis and\n inflammation in a dose-dependent manner. These findings suggest that EMFG may\n have potential as an anti-obesity and anti-metabolic disease agent that works by\n inhibiting adipogenesis and inflammation.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of extract from Maclura tricuspidata twig\\n fermented with Ganoderma lucidum mycelium on adipocyte\\n differentiation and inflammation in 3T3-L1 cells\",\"authors\":\"K. Kim, Se-Eun Park, Seung Kim\",\"doi\":\"10.11002/kjfp.2023.30.3.502\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\\n \\n This study aimed to evaluate the anti-adipogenic and anti-inflammation effects of\\n extract from Maclura tricuspidata twig fermented with\\n Ganoderma lucidum mycelium (EMFG) in 3T3-L1 preadipocytes.\\n 3T3-L1 adipocytes were treated with 100, 200, 300 μg/mL of EMFG. The\\n result showed that EMFG dose-dependently inhibited the accumulation of\\n intracellular lipid content in differentiated 3T3-L1 adipocytes and enhanced\\n increase of adiponectin release and inhibition of leptin release. EMFG treatment\\n reduced expression of adipogenic transcriptional factor such as peroxisome\\n proliferator-activated receptor γ (PPARγ), CCAAT-enhancer-binding\\n protein α (C/EBPα). EMFG also decreased production of\\n lipopolysaccharide (LPS)-induced inflammatory cytokine [tumor necrosis\\n factor-α (TNF-α), interleukin-6 (IL-6) and monocyte\\n chemoattractant protein-1 (MCP-1)] and the protein expression of\\n cyclooxygenase-2 (COX-2) and inducible NOS (iNOS) in differentiated 3T3-L1\\n adipocytes. The study demonstrated that EMFG inhibited adipogenesis and\\n inflammation in a dose-dependent manner. These findings suggest that EMFG may\\n have potential as an anti-obesity and anti-metabolic disease agent that works by\\n inhibiting adipogenesis and inflammation.\\n\",\"PeriodicalId\":17875,\"journal\":{\"name\":\"Korean Journal of Food Preservation\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal of Food Preservation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.11002/kjfp.2023.30.3.502\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2023.30.3.502","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Effect of extract from Maclura tricuspidata twig
fermented with Ganoderma lucidum mycelium on adipocyte
differentiation and inflammation in 3T3-L1 cells
This study aimed to evaluate the anti-adipogenic and anti-inflammation effects of
extract from Maclura tricuspidata twig fermented with
Ganoderma lucidum mycelium (EMFG) in 3T3-L1 preadipocytes.
3T3-L1 adipocytes were treated with 100, 200, 300 μg/mL of EMFG. The
result showed that EMFG dose-dependently inhibited the accumulation of
intracellular lipid content in differentiated 3T3-L1 adipocytes and enhanced
increase of adiponectin release and inhibition of leptin release. EMFG treatment
reduced expression of adipogenic transcriptional factor such as peroxisome
proliferator-activated receptor γ (PPARγ), CCAAT-enhancer-binding
protein α (C/EBPα). EMFG also decreased production of
lipopolysaccharide (LPS)-induced inflammatory cytokine [tumor necrosis
factor-α (TNF-α), interleukin-6 (IL-6) and monocyte
chemoattractant protein-1 (MCP-1)] and the protein expression of
cyclooxygenase-2 (COX-2) and inducible NOS (iNOS) in differentiated 3T3-L1
adipocytes. The study demonstrated that EMFG inhibited adipogenesis and
inflammation in a dose-dependent manner. These findings suggest that EMFG may
have potential as an anti-obesity and anti-metabolic disease agent that works by
inhibiting adipogenesis and inflammation.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.