Back Cover: <i>Bifidobacterium lactis</i> IDCC 4301 Exerts Anti‐Obesity Effects in High‐Fat Diet‐Fed Mice Model by Regulating Lipid Metabolism

Ban, O‐Hyun; Lee, Minjee; Bang, Won Yeong; Nam, Eoun Ho; Jeon, Hyeon Ji; Shin, Minsoo; Yang, Jungwoo; Jung, Young-Hoon

doi:10.1002/mnfr.202370008

Cited by 2 publications

(4 citation statements)

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“…Pancreatic lipase is a fat hydrolyzing enzyme that break down triglycerides into glycerol and fatty acids; inhibiting this enzyme can help prevent excessive fat accumulation by promoting the excretion of fats outside the body ( Kwon et al, 2014 ). Since one of the main functionalities of kombucha is aiding body weight loss, the pancreatic lipase inhibition activity of the Tartary buckwheat and burdock kombucha at different fermentation days was investigated by following the procedures described by Ban et al (2023) ( Fig. 2 ).…”

Section: Resultsmentioning

confidence: 99%

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Antioxidant Properties of Kombucha Made with Tartary Buckwheat Tea and Burdock Tea

Lee,

Kang,

et al. 2023

Prev. Nutr. Food Sci.

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Kombucha is a beverage fermented by SCOBY, which is a symbiotic culture of bacteria and yeast. Recently, kombucha has received significant attention due to its health benefits, which include antioxidant and anti-obesity effects. In this study, we investigated the characteristics of kombucha made with Tartary buckwheat and burdock, both known for their high polyphenols content. First, the total polyphenol content and antioxidant activity were measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assays, which revealed a polyphenol content of 180 ug/mL in Tartary buckwheat kombucha and a high radical scavenging ability of over 90% in both kombucha preparations. Analysis of the changes in the organic acid content during fermentation revealed increases in various organic acid contents, such as glucuronic acid, lactic acid, and acetic acid. Glucuronic acid, especially, which has many functional properties in health, was found to be produced at a concentration of 4.03 g/L in Tartary buckwheat kombucha. Pancreatic lipase inhibitory ability analysis revealed inhibitory effects of 40.47% and 57.68% for Tartary buckwheat and burdock kombucha, respectively. The results of this study confirmed the antioxidant and anti-obesity effects of kombucha made from Tartary buckwheat and burdock, indicating the potential value of these ingredients as functional kombucha ingredients.

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Section: Resultsmentioning

confidence: 99%

“…The pancreatic lipase inhibition activity was measured the procedures described by Ban et al (2023) with some modifications. The samples were mixed with 20 mg/mL porcine pancreatic lipase, 20 mM p-nitrophenyl palmitate, and 0.1 M Tris-HCL buffer (pH 8.5).…”

Section: Methodsmentioning

confidence: 99%

Antioxidant Properties of Kombucha Made with Tartary Buckwheat Tea and Burdock Tea

Lee,

Kang,

et al. 2023

Prev. Nutr. Food Sci.

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“…Similarly, Lactobacillus johnsonii alleviates colitis by suppressing inflammation [ 6 ]. Along with improvements in intestinal health, an anti-obesity effect has also been demonstrated [ 7 - 11 ]. L. plantarum KU15117, isolated from kimchi, reduces triglyceride (TG) content, lipid accumulation, and adipocyte differentiation-related gene expression levels [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

“…L. plantarum KU15117, isolated from kimchi, reduces triglyceride (TG) content, lipid accumulation, and adipocyte differentiation-related gene expression levels [ 7 ]. According to a study by Ban et al ., Bifidobacterium lactis IDCC4301 demonstrates anti-obesity effects in differentiated cells and obese mice, which shows promise as a potential treatment for obesity [ 10 ]. In a clinical study, Limosilactobacillus fermentum strains MG4231 and MG4244 have shown anti-obesity effects by reducing body weight and fat in overweight and obese individuals [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells

Hyun,

Hong,

et al. 2023

J. Microbiol. Biotechnol.

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Lactic acid bacteria (LAB) isolated from kimchi have various functions, including antioxidant, anti-inflammation, and anti-obesity activities, and are therefore widely used in the food, pharmaceutical, and medical fields. To date, the health functionalities of LAB have been widely reported; however, those of kimchi fermented with LAB as a starter have rarely been reported. Therefore, research on the selection of LAB with anti-obesity activity and the health functionality of kimchi fermented with LAB is needed. In the present study, LAB with anti-obesity activity were initially selected by measuring the Oil-Red O intensity. Among the four LAB strains, anti-obesity activity was confirmed by measuring cell viability, lipid levels, and lipid accumulation. Then, starter kimchi (SK) was prepared by inoculating selected LABs, and its pH, total acidity, and salinity were compared with those of naturally fermented kimchi (NK). Lastly, anti-obesity activity was also investigated in 3T3-L1 cells. Selected LAB showed no cytotoxicity up to 10 7 CFU/ml, with Lactobacillus brevis JC7 and Leuconostoc mesenteroides KCKM0828 having higher inhibitory effects on TG, TC content and lipid accumulation. Most SKs showed fermentation properties similar to those of the NK. SKs showed no cytotoxicity at concentrations of up to 1,000 μg/ml. SKs showed strong inhibitory effects on TG content, lipid accumulation, and obesity-related gene and protein expressions. Taken together, the utilization of LAB as a starter could improve the health benefits of kimchi.

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Back Cover: Bifidobacterium lactis IDCC 4301 Exerts Anti‐Obesity Effects in High‐Fat Diet‐Fed Mice Model by Regulating Lipid Metabolism

Cited by 2 publications

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Antioxidant Properties of Kombucha Made with Tartary Buckwheat Tea and Burdock Tea

Antioxidant Properties of Kombucha Made with Tartary Buckwheat Tea and Burdock Tea

Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells

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