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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

Article

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Journal of the Korean Society of Food Science and Nutrition 2014; 43(4): 624-629

Published online April 30, 2014

Copyright © The Korean Society of Food Science and Nutrition.

Anti-adipogenic Effect of Fermented Coffee with Monascus ruber Mycelium by Solid-State Culture of Green Coffee Beans

Yongrae Lim1, Ji-Young Shin2, Hoon Kim2, Gil-Hun Baek1, Kwang-Won Yu3, Heon-Sang Jeong1, and Junsoo Lee1

1Dept. of Food Science and Technology, Chungbuk National University, Chungbuk 361-763, Korea; 2R&D Center, CosisBio Co. Ltd., Chungbuk 365-863, Korea; 3Dept. of Food and Nutrition, Korea National University of Transportation, Chungbuk 368-701, Korea

Abstract

Obesity is the leading metabolic disease in industrialized countries and is closely associated with coronary heart disease, hypertension, diabetes, and cancer. The objective of this study was to evaluate the anti-adipogenic effects of two roasted coffee beans, Vietnam robusta (VR) and Ethiopia Mocha Sidamo G2 (ES), as well as fermented coffee beans with Monascus ruber (MR) mycelium on differentiation of 3T3-L1 preadipocytes. Treatments with 1,000 μg/mL of hot water extract from coffee beans significantly reduced intracellular lipid accumulation. In addition, VR more effectively inhibited transcription factors such as PPARγ, C/EBPα, FAS, and aP2 compared to ES. Further, ES fermented with MR showed more effective anti-adipogenic activity than non-fermented ES. These results suggest that VR and ES inhibit adipocyte differentiation which may contribute to their anti-adipogenic properties.

Keywords: obesity, Monascus ruber, coffee beans, 3T3-L1 cells, adipogenesis

Article

Note

Journal of the Korean Society of Food Science and Nutrition 2014; 43(4): 624-629

Published online April 30, 2014

Copyright © The Korean Society of Food Science and Nutrition.

3T3-L1 지방전구세포에서 홍국균 균사체-고체발효 원두커피 추출물의 지방축적 억제효과

Anti-adipogenic Effect of Fermented Coffee with Monascus ruber Mycelium by Solid-State Culture of Green Coffee Beans

Yongrae Lim*1, Ji-Young Shin*2, Hoon Kim*2, Gil-Hun Baek*1, Kwang-Won Yu*3, Heon-Sang Jeong*1, and Junsoo Lee*1

*1Dept. of Food Science and Technology, Chungbuk National University, Chungbuk 361-763, Korea; *2R&D Center, CosisBio Co. Ltd., Chungbuk 365-863, Korea; *3Dept. of Food and Nutrition, Korea National University of Transportation, Chungbuk 368-701, Korea

Abstract

Obesity is the leading metabolic disease in industrialized countries and is closely associated with coronary heart disease, hypertension, diabetes, and cancer. The objective of this study was to evaluate the anti-adipogenic effects of two roasted coffee beans, Vietnam robusta (VR) and Ethiopia Mocha Sidamo G2 (ES), as well as fermented coffee beans with Monascus ruber (MR) mycelium on differentiation of 3T3-L1 preadipocytes. Treatments with 1,000 μg/mL of hot water extract from coffee beans significantly reduced intracellular lipid accumulation. In addition, VR more effectively inhibited transcription factors such as PPARγ, C/EBPα, FAS, and aP2 compared to ES. Further, ES fermented with MR showed more effective anti-adipogenic activity than non-fermented ES. These results suggest that VR and ES inhibit adipocyte differentiation which may contribute to their anti-adipogenic properties.

Keywords: obesity, Monascus ruber, coffee beans, 3T3-L1 cells, adipogenesis