흑양파발효식초의 3T3-L1 세포에서 지방 분화 억제 효과

Abstract

Purpose: This study investigated the anti-obesity effects of black onion fermented vinegar (BV) through the regulation of adipogenesis in 3T3-L1 cells. Methods: The effects of the onion juice (OJ), onion fermented vinegar (OV), black onion juice (BJ), and BV treatments on adipocyte differentiation in 3T3-L1 cells were analyzed. Results: The OJ, OV, BJ, and BV treatments significantly decreased triglyceride accumulation compared with the control group. The 100 μg/mL of BV treatment significantly decreased the triglyceride contents to 72.29% of control group. Particularly, BV showed the strongest inhibitory effects on lipid accumulation among the other samples. To examine the anti-obesity mechanisms of BV, we investigated the expression of adipogenesis-related proteins such as γ -cytidine-cytidine-adenosine-adenosine-thymidine / enhancer binding protein (C/EBP)α, C/EBPβ and peroxisome proliferatoractivated receptor-γ (PPARγ). The BV treatment at a dose of 10 - 100 μg/mL resulted in a significant down-regulation of the proteins. In particular, BV-treated cells dose-dependently decreased the PPARγ protein. Conclusion: These results suggest that BV could exhibit anti-obesity activity through the inhibition of adipogenesis-related proteins. Hence, BV could have potential as a functional vinegar with anti-obesity effects.