Kombucha inhibits adipogenesis and promotes lipolytic activity in 3T3-L1 adipocytes

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-10-28 DOI:10.1007/s10068-024-01740-8

Ah-Young Jeong, Eun-Bi Ma, Seong-Jin Hong, Eunhye Kim, Sugju Ko, Joo Young Huh, Young-Min Kim

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Abstract

This research was conducted to investigate the anti-obesity effects of black tea or green tea kombucha (BK, GK) and compared their compositional differences. As a result of kombucha treatment during the adipocyte differentiation process, peroxisome proliferator-activated receptor γ was significantly decreased, and CCAAT/enhancer binding protein α and adipocyte protein 2 showed a tendency to decrease with BK treatment. Oil red O staining results also demonstrated a reduction of lipid accumulation by BK treatment compared to the control. In mature adipocytes, BK significantly upregulated the gene expression of hormone-sensitive lipase and tended to increase the expression of adipose triglyceride lipase and adiponectin. Additionally, as a biomarker of lipolysis, glycerol content also marginally increased with either BK or GK treatment. The differences were observed in tea polyphenol compound and organic acid contents between BK and GK. In conclusion, these results suggest that black tea kombucha may have anti-obesity activity.

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康普茶抑制脂肪形成，促进3T3-L1脂肪细胞的脂溶活性

本研究探讨了红茶和绿茶康普茶（BK， GK）的抗肥胖作用，并比较了它们的成分差异。康普茶在脂肪细胞分化过程中显著降低了过氧化物酶体增殖物激活受体γ，而CCAAT/增强子结合蛋白α和脂肪细胞蛋白2在BK处理下呈降低趋势。油红O染色结果也表明，与对照组相比，BK处理减少了脂质积累。在成熟脂肪细胞中，BK显著上调激素敏感脂肪酶的基因表达，并有增加脂肪甘油三酯脂肪酶和脂联素表达的趋势。此外，作为脂肪分解的生物标志物，甘油含量在BK或GK处理下也略有增加。BK和GK在茶多酚化合物和有机酸含量上存在差异。总之，这些结果表明红茶康普茶可能具有抗肥胖活性。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.