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Anti-Obesity and Anti-Inflammatory Effects of the Desalted Salicornia europaea L. Fermented by Bacillus velezensis K26
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논문 기본 정보

Type
Academic journal
Author
lee hyunjin (인천대학교) Kim Wooki (경희대학교) Sungho Jang (인천대학교) Seo Myung-Ji (인천대학교)
Journal
Korean Society for Food Engineering 산업식품공학 산업식품공학 제25권 제3호 KCI Accredited Journals SCOPUS
Published
2021.8
Pages
169 - 177 (9page)
DOI
https://doi.org/10.13050/foodengprog.2021.25.3.169

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Anti-Obesity and Anti-Inflammatory Effects of the Desalted Salicornia europaea L. Fermented by Bacillus velezensis K26
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Salicornia europaea L. (SE) as a halophyte has been widely used as a seasoned vegetable with various biological activities, including anti-inflammatory and anti-diabetic activities. In particular, the desalted SE (DSE) has been considered an attractive alternative compared to SE for its anti-obesity effect. 1-Deoxynojirimycin (1-DNJ) is one of the known α-glucosidase inhibitors and has been reported to have similar biological activities with SE. This study reports the anti-obesity and anti-inflammatory activities of DSE fermented by Bacillus velezensis K26 (BVDSE) previously isolated from Korean fermented soybean paste and elucidated to produce 1-DNJ in 3T3-L1 adipocytes and RAW264.7 cells. BVDSE (5%) did not show cytotoxicity in 3T3-L1 cells and inhibited lipid accumulation, which was decreased to 23% in the differentiated cells. BVDSE did not inhibit the release of the pro-inflammatory cytokine, TNF-α, while it remarkedly inhibited IL-6 on lipopolysaccharide-induced RAW264.7 cells. Taken together, these results indicate that the fermentation of DSE with B. velezensis K26 as a 1-DNJ producer has more significant anti-obesity and anti-inflammatory effects than even non-fermented DSE, assuming the synergistic effects by 1-DNJ production from B. velezensis K26, by which it could be highlighted that BVDSE may be considered for use as a functional food supplement.
#Salicornia europaea L. #Bacillus velezensis #1-deoxynojirimycin #anti-obesity #anti-inflammatory

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최지수 / 2020 / Lactobacillus plantarum으로 발효한 뽕잎 추출물의 항당뇨 효과 / 한국식품과학회지 52(2):191~199 dbpia 강스미 / 2015 / Evaluation and Comparison of Functional Properties of Freshwater-cultivated Glasswort (Salicornia herbacea L.) with Naturally-grown Glasswort / Food Science and Biotechnology 24(6):2245~2250 Crossref 김동언 / 2006 / 고나트륨혈증과 저나트륨혈증 / Clinical and Experimental Pediatrics 49(5):463~469 dbpia 김해섭 / 2010 / 황국균을 이용한 퉁퉁마디(Salicornia herbacea L.) 혼합물의 발효 특성 / 한국식품영양과학회지 39(9):1384~1390 dbpia 김미정 / 2014 / 세포배양 모델을 통한 함초(Salicornia herbacea L.) 물 추출물의 항비만 효과 탐색 / 한국식품영양과학회지 43(6):814~821 dbpia

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