Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells
In-Kyung Hyun, Sung Wook Hong, Min-Ji Ma, Ji Yoon Chang, Seongsoo Lee, Ye‐Rang Yun
Abstract
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.
Topics & Concepts
StarterFood scienceFermentationLeuconostoc mesenteroidesProbioticObesityLactobacillus brevisChemistryLactic acidCytotoxicityBacteriaLactobacillus plantarumBiologyMicrobiologyBiochemistryIn vitroEndocrinologyGeneticsProbiotics and Fermented FoodsFood Quality and Safety StudiesGut microbiota and health