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Strawberry fermentation with Cordyceps militaris has anti-adipogenesis activity
Food Bioscience ( IF 4.8 ) Pub Date : 2020-03-27 , DOI: 10.1016/j.fbio.2020.100576
Lu Guo , Ke Li , Jum Soon Kang , Nam Jun Kang , Beung Gu Son , Young Whan Choi

The fermented products of various materials with the mushroom Cordyceps militaris mycelia and silkworm pupa changed the bioactive compounds and increased the biological activity. Fermentation of strawberry (Fragaria x ananassa Duch. cv Sulhyang) mixed with silkworm pupa (Bombyx mori) using the mushroom Cordyceps militaris mycelia was undertaken using a solid culture. Previously frozen strawberries were fermented with 0, 25 and 50% of silkworm pupa (FS, FSP25, FSP50, respectively) or silkworm pupa (FP) using Cordyceps militaris, then the fermented products and non-fermented strawberry (NS) were extracted with 50 or 70% EtOH, or distilled water to determine the optimal fermentation conditions with regards to its anti-adipogenesis effect. The high-performance liquid chromatograph (HPLC) analysis showed that the levels of 7 bioactive compounds were changed after fermentation. Additionally, extracts of FSP25, FSP50 and FP showed different amounts of inhibition of adipogenesis in the 3T3-L1 cell line. FSP25 and FSP50 were most effective. FSP25E50, the 50% EtOH extract of FSP25, inhibited expression of the PPAR-γ pathway signaling. These results indicated that fermented strawberry might be used as a nutraceutical and functional food to give anti-adipogenesis activity.



中文翻译:

Cord虫草发酵草莓具有抗脂肪形成作用

带有菌丝虫草菌丝体和蚕various的各种材料的发酵产物改变了生物活性化合物并提高了生物活性。使用固态培养物,用蘑菇mil虫草菌丝体发酵混合了蚕(Bombyx mori)的草莓(Fragaria x ananassa Duch。cv Sulhyang)。使用虫草,将先前冷冻的草莓分别用0%,25%和50%的蚕(FS,FSP25,FSP50)或蚕(FP)发酵。,然后用50%或70%的乙醇或蒸馏水提取发酵产物和非发酵草莓(NS),以确定就其抗脂肪形成作用而言的最佳发酵条件。高效液相色谱(HPLC)分析表明,发酵后7种生物活性化合物的含量发生了变化。另外,FSP25,FSP50和FP的提取物在3T3-L1细胞系中显示出不同程度的脂肪生成抑制作用。FSP25和FSP50最有效。FSP25E50是FSP25的50%EtOH提取物,可抑制PPAR-γ途径信号的表达。这些结果表明,发酵草莓可以用作具有抗脂肪形成活性的营养食品和功能食品。

更新日期:2020-03-27
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