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Lactic acid bacteria-mediated fermentation of Cudrania tricuspidata leaf extract improves its antioxidative activity, osteogenic effects, and anti-adipogenic effects.
- Source :
-
Biotechnology & Bioprocess Engineering . Sep2015, Vol. 20 Issue 5, p861-870. 10p. - Publication Year :
- 2015
-
Abstract
- The goal of this study was to assess the potential of fermented Cudrania tricuspidata leaf (CTL) aqueous extract as a functional food material. The CTL aqueous extract was fermented using lactic acid bacteria (LAB) isolated from soybean-fermented foods and the biological effects of the resultant fermented extracts on MG-63 human osteoblastic cells and 3T3-L1 mouse pre adipocytes were examined in vitro. We found that (1) the radical scavenging activities of CTL extracts fermented by various LAB strains (fermented CTL, F-CTL) were ~2- fold higher than that of non-fermented CTL extract (NFCTL), (2) F-CTL extract enhanced MG-63 cell proliferation compared to NF-CTL-treated cells, (3) the level of alkaline phosphatase activity in F-CTL-treated MG-63 cells was significantly higher than that in NF-CTL-treated cells, and (4) 3T3-L1 cell differentiation was dramatically decreased by F-CTL treatment, but not by NF-CTL. These findings suggest that CTL that has undergone LAB-mediated fermentation may be beneficial for promoting osteogenic differentiation of osteoblastic cells and inhibiting fat accumulation in adipocytes. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 12268372
- Volume :
- 20
- Issue :
- 5
- Database :
- Academic Search Index
- Journal :
- Biotechnology & Bioprocess Engineering
- Publication Type :
- Academic Journal
- Accession number :
- 111241491
- Full Text :
- https://doi.org/10.1007/s12257-015-0302-y