Comparison of physicochemical properties of sorghum extract by ethanol concentration and its anti-adipogenic effect in 3T3-L1 cells

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2023-02-13 DOI:10.1007/s10068-023-01272-7

Seyoung Jung, Eun Woo Jeong, Youjin Baek, Sang-Ik Han, Gwang-woong Go, Hyeon Gyu Lee

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引用次数: 1

Abstract

Sorghum is a vital cereal source that has various phenolic compounds and potential health-promoting benefits. This study evaluated the phenolic content, antioxidant and anti-obesity effects of sorghum extract (SE) prepared using three solvent systems: 50% (SE50), 80% (SE80), and 100% (SE100) ethanol. The results showed that SE50 exhibited the highest total polyphenol and flavonoid content among the sorghum extracts using different ethanol concentrations as extraction solvents. In addition, SE50 showed significantly higher antioxidant capacity than the other extracts. Interestingly, SE50 significantly inhibited lipid accumulation in 3T3-L1 adipocytes; however, SE80 and SE100 had no beneficial effects. Moreover, SE50 significantly downregulated the mRNA expression levels of adipogenic genes (Cebpα, Pparγ, and Fabp4) and lipogenic genes (Srebp1c, Fas, and Scd1). These results suggest that SE50 is superior to other ethanol extracts in phenolic contents, antioxidant and anti-obesity activities, and it could be used as a nutraceutical for anti-obesity.

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乙醇浓度下高粱提取物理化性质的比较及其对3T3-L1细胞的抗脂肪作用

高粱是一种重要的谷物来源，具有多种酚类化合物和潜在的健康促进益处。以50% (SE50)、80% (SE80)和100% (SE100)乙醇为溶剂，对高粱提取物(SE)的酚类物质含量、抗氧化和抗肥胖效果进行了研究。结果表明，在不同乙醇浓度的高粱提取物中，SE50的总多酚和类黄酮含量最高。此外，SE50的抗氧化能力显著高于其他提取物。有趣的是，SE50显著抑制3T3-L1脂肪细胞的脂质积累;而SE80和SE100则没有任何有益作用。此外，SE50显著下调脂肪生成基因(Cebpα、Pparγ和Fabp4)和脂肪生成基因(Srebp1c、Fas和Scd1)的mRNA表达水平。综上所述，SE50在酚类物质含量、抗氧化活性和抗肥胖活性方面均优于其他乙醇提取物，可作为抗肥胖的营养保健品。

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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.