Gi-Chang Kim

Anti-adipogenic effects of Tropaeolum majus (nasturtium) ethanol extract on 3T3-L1 cells

ABSTRACT Background: Edible flowers, Tropaeolum majus has been used as a disinfectant and an antibiotic, and for wound healing, but the anti-obesity effects of this plant have not been reported previously Objective: We investigated the anti-adipogenic effects of T. majus ethanol extract (TME) on 3T3-L1 cells. Design: 3T3-L1 cells were differentiated in the presence of different concentrations of TME. Lipid accumulation levels were determined using Oil-Red O staining and a triglyceride content assay. Changes in the expression of proteins related to adipocyte differentiation in 3T3-L1 cells were determined by SDS-PAGE and western blotting. Results: The highest inhibition of lipid accumulation was observed at a TME concentration of 300 µg/mL. Additionally, TME concentrations ranging from 20 µg/mL to 500 µg/mL led to a decrease in the expression of adipocyte differentiation regulators, peroxisome proliferator-activated receptor γ, CCAAT element binding protein α, and sterol regulatory element binding transcription factor 1. This decrease was shown to be concentration-dependent. Discussion: Taken together, the results of this study demonstrate that TME inhibits lipid accumulation and reduces the expression PPARG, CEBPA, and SREBF1, which regulate adipocyte differentiation in 3T3-L1 cells. Conclusions: TME may be a potential novel therapeutic agent for the prevention and treatment of obesity.

Changes in microbial growth, carotenoids, and water-soluble tannin content of ripe persimmon beverage after ultra-high pressure treatment:

To avoid the loss of carotenoids and increasing the tannin content associated with pasteurization, we tested ultra-high pressure treatment of ripe persimmon beverage. We compared microbial counts (aerobic bacteria, coliforms, and mould), carotenoid contents, and water-soluble tannin contents between heat- and ultra-high pressure-treated beverages. No microbial contamination was detected after pasteurization or ultra-high pressure treatment at 400 MPa for more than 5 min. Ultra-high pressure treatment significantly prevented the reduction in carotenoids (lutein, zeaxanthin, β-cryptoxanthin, β-carotene, lycopene), with losses of 3.9–28.7%, as compared to the 65% loss after pasteurization. Moreover, ultra-high pressure did not induce an increase in water-soluble tannin, which causes astringent taste, whereas water-soluble tannins were increased three times by heat treatment. In conclusion, ultra-high pressure showed the same microbial control effect as pasteurization, while it did not cause carotenoid degeneration and increased tannin and thus, it better maintained the quality of ripe persimmon beverage.