Soygerm isoflavones were subjected to fermentation by Bifidobacterium breve. Most of isoflavone glycosides (daidzin, glycitin and genistin) in soygerms were deglycosylated to their corresponding isoflavone aglycones (daidzein, glycitein and genistein) within 24 h fermentation. Fermented isoflavones significantly inhibited pancreatic lipase activity in fermentation-time and dosage dependant manner. When fermented isoflavones were orally administered with olive oil to SD rats, the triglyceride (TG) level in plasma after 2 h of ingestion was significantly lower than the control of only olive oil administered group whereas no such significant decrease in plasma TG was observed in unfermented isoflavone administered group. This result indicates that oral administration of fermented isoflavones effectively suppressed absorption of excessive lipid into a body. Addition of either unfermented or fermented soygerm isoflavones effectively inhibited adipocyte differentiation from 3T3-L1 in a dose dependent manner. In conclusion, B. breve successfully converted soygerm isoflavones into their aglycones, and these aglycones were more effective in suppressing lipid absorption as well as adipocytes differentiation than their glycosides.
Curcuma L longa (turmeric) is a functional material but its leaves are wasted as byproduct. This study focused on the possibility of turmeric leaves as a functional food material by establishing its extraction condition using a reflux condenser with water and different concentrations of ethanol. According to the results, water extraction was efficient for extracting its total phenolic compounds (2.741±0.099 μg/ml), flavonoids (4.776±0.010 μg/ml) within various temperature and time conditions. DPPH (486.78±12.73 μg/ml), ABTS (123.19±2.42 μg/ml), and H2O2 (849.06±23.07 μg/ml) radical scavenging activities were also high in water extraction. We used response surface methodology (RSM) to optimize extraction conditions for Curcuma L longa leaves. After establishing the extraction ratio, we applied a central composite design to identify the effects of independent variables, temperature (X1), time (X2) to dependent variables, yield (Y1). From these results, the optimal conditions were established as 150 minutes with a 1:25 ratio at 85°C, giving a 15.57% extraction yield. Using the leaf extract, we measured cell viability and cytokine production using Raw 264.7 cell line to confirm its anti‐inflammatory effects. We confirmed there is no cytotoxicity in Curcuma L longa leaf extract treat groups compared to lipopolysaccharide treat (control) group. Also, production of cytokines such as TNF‐α, MCP‐1 and IL‐1β in Curcuma L longa leaf extract treat groups, decreased comparing with control group. In this study, we confirmed the optimum extract conditions of turmeric leaves as fundamental data for its application in the industry. Furthermore, we provide a new insight on turmeric leaf extract as a health‐beneficial natural product by identifying its antioxidant and anti‐inflammatory properties.Support or Funding InformationThis work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through High Value‐added Food Technology Development Program, funded by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) (117078‐03).This abstract is from the Experimental Biology 2019 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.
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