갓과 흑미강 혼합물의 항산화 활성 및 지방세포 억제 효과

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 36권 / 4호
ㆍ저자명 : 임지현, 임준석, 한웅호, 문효, 오건, 조근희, 최선일, 황운상, 이옥환

목차

Abstract
서 론
재료 및 방법
1. 실험재료 및 시약
2. 총 페놀 및 플라보노이드 함량 분석
3. 항산화 활성
4. 3T3-L1 세포배양 및 분화
5. XTT assay를 이용한 세포독성평가
6. Oil red O staining을 이용한 지방 축적량 관찰
7. NBT assay를 이용한 ROS 함량 측정
8. 통계처리
결과 및 고찰
1. 총 페놀 및 플라보노이드 함량
2. 항산화 활성
3. 세포독성평가
4. Oil red O staining을 이용한 지방 축적량 관찰
5. NBT assay를 이용한 ROS 함량 측정
요약 및 결론
감사의 글
References

영어 초록

This study was conducted to provide basic data on the antioxidant activity, inhibition of adipocyte differentiation and reactive oxygen species (ROS) production of a mixture of Brassica juncea extract (BJE) and fermented black rice fraction (BRF). We investigated the total phenol content, total flavonoid content, antioxidant effects (DPPH radical scavenging, ABTS radical scavenging, reducing power, FRAP and ORAC assay) and anti-obesity activity of the mixture in 3T3-L1 cells. Our results showed that the total phenol and flavonoid content increased with increasing BRF mixture ratio. The antioxidant activity increased as the BRF mixture ratio increased. In addition, BJE and BRF mixtures did not show any cytotoxicity during the 3T3-L1 differentiation period. During adipocyte differentiation, BJE and BRF mixtures significantly inhibited lipid accumulation and ROS production compared to the control group. These results warrant further experiments to develop an anti-obesity functional food using a mixture of BJE and BRF.

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