Inhibitory Effect of Crude Extracts from a Brown Alga Sargassum siliquanstrum on 3T3-L1 Adipocyte Differentiation

공창숙,; 이정임,; 권명숙,; 서영완,

doi:10.4217/opr.2015.37.4.279

Cited by 5 publications

(1 citation statement)

References 15 publications

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“…Inhibition of ROS production by seaweed extracts during the differentiation of 3T3‐L1 preadipocytes contributes to the protective effects against the systemic oxidative stress associated with obesity. The lipid accumulation on 3T3‐L1 adipocytes and expression of adipogenic differentiation markers was reduced by S. siliquanstrum crude extracts, Plocamium telfairiae and Dictyopteris undulata ethanolic extracts and S. thunbergii methanolic extracts …”

Section: Introductionmentioning

confidence: 99%

Microwave hydrogravity pretreatment of Sargassum muticum before solvent extraction of antioxidant and antiobesity compounds

Flórez‐Fernández

Casas

González‐Muñoz

et al. 2018

J of Chemical Tech & Biotech

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BACKGROUND Microwave hydrodiffusion and gravity (MHG) of Sargassum muticum was proposed both for obtaining an aqueous extract and as pretreatment before ethanol extraction of bioactives. RESULTS No significant differences in composition and properties between the aqueous phase drained during MHG processing at 600 W/7 min (MHG‐1) and at 600 W/5 min + 300 W/5 min (MHG‐2) were observed. The aqueous extract, accounting for less than 0.2% of the initial material, was refined by adsorption onto food grade resins to recover and concentrate the phenolic fraction, further eluted in 68% ethanol. The final product contained more than 50% phlorotannins and the antiradical capacity was higher than that of Trolox. Ethanolic extraction of the dried solids yielded 7% non‐volatile solubles, containing 5% phenolics and 1.2% fucoxanthin. After 12 months at room temperature in the dark, phenolic and fucoxanthin content, and antioxidant properties of the extracts were markedly reduced. The aqueous extracts from MHG‐2 and the ethanolic extracts from the dried solids showed inhibition of lipogenesis in 3TL1 cells when used at 100 µg mL−1. CONCLUSION MHG processing can be proposed both for the extraction of an aqueous fraction and for the conditioning of seaweed biomass before conventional solvent extraction of bioactives. © 2018 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Microwave hydrogravity pretreatment of Sargassum muticum before solvent extraction of antioxidant and antiobesity compounds

Flórez‐Fernández

Casas

González‐Muñoz

et al. 2018

J of Chemical Tech & Biotech

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Changes in the physicochemical characteristics of low-salt Doenjang by addition of halophytes

Choi¹,

Gil²,

Mun³

et al. 2018

Korean Journal of Food Preservation

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The aim of this study was to investigate changes in the physicochemical characteristics of Doenjang fermented with halophyte powder for 24 weeks. The pH of all Doenjang samples slightly decreased during the fermentation period, with a range of 5.3-6.1. The acidity peaked at 8 weeks and subsequently decreased. The content of amino-type nitrogen steadily increased during fermentation and peaked at 1,174.6±18.2 mg% in Doenjang without halophyte powder. On the other hand, in the same sample, the reducing sugar content decreased to 1.0±0.0 mg%. Total bacterial counts slightly decreased during fermentation, but there was no significant difference according to the addition of halophyte powder. In the analysis of taste components using a taste sensor, the richness value was higher in the halophyte Doenjang (4.01 to 7.52) compared with that in the commercial Doenjang, and the sourness (-3.65 to -1.33) and bitterness (-1.63 to -0.27) were lower than those of the commercial Doenjang. Several characteristics were different depending on whether halophyte powder was added, but halophyte powder did not appear to affect the microbial growth. Thus, Doenjang can be produced with superior properties and taste components and improved functionality and taste using halophytes.

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Inhibition of nitric oxide and lipid accumulation by Sargassum sp. seaweeds and their antioxidant properties

You¹,

Jang²,

Kim³

2021

Korean J. Food Preserv.

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Recently, the use of seaweed has attracted significant attention and has resulted in several seaweed-based studies for developing health-promoting foods. Sargassum sp. has been consumed as a part of the diet for centuries, especially in Asian countries, and has been reported to exhibit diverse biological effects, such as antioxidant, anti-obesity, and anti-inflammation effects. The present study involved the evaluation of the total phenolics content and in vitro antioxidant activities of seaweed using 2,2'-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) assays. Moreover, the inhibitory effect of lipid accumulation during the production of 3T3-L1 adipocytes and nitric oxide (NO) in RAW264.7 macrophages were investigated. The results revealed that Sargassum siliquastrum contained the highest total phenolics content (36.67 mg GAE/g of extract) and exhibited the highest antioxidant activity among the 19 Sargassum sp. seaweeds. In terms of the anti-adipogenic activity, the Sargassum nipponium and Sargassum siliquastrum extracts significantly inhibited lipid accumulation (up to 63%) compared to that of the control in 3T3-L1 cells. Additionally, the Sargassum sagamianum extract inhibited NO production (up to 85%) in lipopolysaccharide-induced RAW264.7 cells. Our results provide evidence that Sargassum sp. could be useful for the development of healthy functional foods.

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Inhibitory Effect of Crude Extracts from a Brown Alga Sargassum siliquanstrum on 3T3-L1 Adipocyte Differentiation

Cited by 5 publications

References 15 publications

Microwave hydrogravity pretreatment of Sargassum muticum before solvent extraction of antioxidant and antiobesity compounds

Microwave hydrogravity pretreatment of Sargassum muticum before solvent extraction of antioxidant and antiobesity compounds

Changes in the physicochemical characteristics of low-salt Doenjang by addition of halophytes

Inhibition of nitric oxide and lipid accumulation by Sargassum sp. seaweeds and their antioxidant properties

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