Inhibitory Effects of Lentinus edodes and Rice with Lentinus edodes mycelium on Diabetes and Obesity

김해섭,; 유제헌,; 조영철,; 이영재,; 박인배,; 박정욱,; 정명아,; 김영숙,; 김선오,

doi:10.3746/jkfn.2013.42.2.175

Cited by 14 publications

(3 citation statements)

References 10 publications

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“…L. edodes contains sugars, proteins, and several mineral substances, such as calcium, phosphorus, iron, ergoosterin, eritadenine, and β‐glucan (Jiang et al., 2013). Ergoosterin is metabolized as vitamin D in terms of body absorption to increase calcium absorption, and eritadenine has been reported to reduce blood cholesterol and blood pressure (Enman et al., 2007; Kim et al., 2013). The β‐1,3‐glucan, lentinan, contained in L. edodes possesses immune‐regulatory properties and anti‐cancer effects through the regulation of the complement system (Th 1) and macrophages (Oba et al., 2009; Rop et al., 2009).…”

Section: Introductionmentioning

confidence: 99%

Cytotoxicity, metabolic enzyme inhibitory, and anti‐inflammatory effect of Lentinula edodes fermented using probiotic lactobacteria

et al. 2021

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We found that the fermented Lentinula edodes (FLE) products exhibited various differences in terms of proximate composition, free sugar, and amino acid. In particular, there were higher levels of ergosterol, and ergothioneine in FLE‐Pediococcus pentosaceus (PP) and ‐Lactobacillus acidophilus (LA) than in the L. edodes (LE) products. The survival rates of lactic acid bacteria (LAB) strains on artificial gastric juice, artificial bile, or heat (50–60°C) were observed to vary from 60%–66%, 60%–66%, to 42%–79%, respectively. The FLE products up to 300 μg/ml had no cytotoxicity on RAW264.7, AGS, and RBL‐2H3 cells, but inhibited the activities of α‐amylase, α‐glucosidase, and pancreatic lipase, as well as the production of nitrite, IL‐1β, IL‐4, TNF‐α, and prostaglandin E2 (PGE2) from lipopolysaccharide (LPS)‐induced inflammatory response. Our findings suggest that FLE products have metabolic enzyme inhibitory and anti‐inflammatory effects. Practical applications Fermentation plays a critical role in improving the functional and nutritional properties of food. In addition, lactobacteria are the main microorganisms involved in the fermentation of food known to have a variety of biological activities. Therefore, the utilization of lactobacteria for research and development of mushroom food materials can be used as a key strategy to improve the biological activity characteristics of mushroom food materials and to increase their active ingredient content. The present results show that FLE products had promising inhibitory efficacies against the activities of obesity‐related metabolic enzymes and LPS‐induced inflammatory response. These suggest that FLE products have the potential to be developed as functional probiotic dietary supplements or food products.

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Section: Introductionmentioning

confidence: 99%

Cytotoxicity, metabolic enzyme inhibitory, and anti‐inflammatory effect of Lentinula edodes fermented using probiotic lactobacteria

et al. 2021

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“…Such applications for AP have been actively researched by the industry due to AP's high nutrition and favorable utilization [2,6,7,21]. Product development research using AP includes cookies [24], muffins [25], biscuits [26], baked products [27,28], drinks [29], fermented products [30], yogurts, and other products [31][32][33][34][35].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Characteristics, Antioxidant Properties and Consumer Acceptance of Greek Yogurt Fortified with Apple Pomace Syrup

Kim

Choi

2023

Foods

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Despite having high polyphenolic phytochemicals and functional components, apple pomace (AP) is often discarded in landfills, leading to pollution. The study aimed to find a sustainable application for AP in Greek yogurt fortified with AP syrup (APS). Physicochemical characteristics and antioxidant properties were analyzed for APS (APS0.00, APS1.25, APS2.50, APS3.75, APS5.00). As the AP content in the syrup increased, moisture content, titratable acidity, and viscosity significantly increased (p < 0.05). The total polyphenols and flavonoid content of APS increased with increasing AP content. In Greek yogurt fortified with APS (APY), reducing sugar content (0.55 mg/mL to 0.71 mg/mL) significantly increased with fermentation time and AP content, whereas pH level (6.85 to 4.28) decreased. The antioxidant activities by DPPH radical scavenging activity, ABTS radical scavenging activity, ferric reducing antioxidant power, and reducing power were also significantly increased with the AP content and fermentation time. In the consumer acceptance test of APY, APY1.25 had significantly high scores in overall acceptance, taste acceptance, and aftertaste acceptance with purchase intent (p < 0.05). The Greek yogurt fortified with APS as functional food had improved antioxidant properties and consumer acceptance, suggesting the possibility of developing sustainable AP products.

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“…비만은 당뇨 4) , 고혈압 5) , 심혈관계 질환 6) , 고 지혈증 7) 과 같은 성인병을 일으키는 주요 요인으로 밝혀지면 서 심각한 질환으로 대두되고 있으며, 지속적인 증가 추세를 보이고 있어 국가적으로 비만 예방 및 치료에 관심이 급증하 고 있는 실정이다 3) . Adipogenesis는 pre-adipocyte가 adipocyte로 분화되는 과정으로 형태변화, 다양한 유전자 발현 및 호르몬 민감성 등 의 변화를 동반하게 된다 8,9) . Adipogenesis 포독성이 없는 것으로 확인되었다(Fig.…”

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Effect of the Samwondan Ethanol Extract on Obesity Inducer

Kang¹,

Lee²,

Sim³

et al. 2015

The Korea Journal of Herbology

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Objectives : In this study, we investigated the biological activities such as anti-obesity using Samwondan ethanol extract (SWD). SWD is a complex with Salicornia herbacea Linnaeus, Saururus chinensis Baill and Houttuynia cordata Thunberg as the main raw material. Methods : The SWD was extracted 80% ethanol. 3T3-L1 preadipocytes were induced adipogenesis by differentiation media with SWD at 1 µg/mL, 10 µg/mL, and 100 µg/mL. Effect of SWD performed using MTT assay, oil red O staining (observation by microscope), and reverse transcription polymerase chain reaction. Also we measured production of triglyceride (TG), fatty acid, and acetyl-CoA carboxylase (ACC). Results : Non-cytotoxicity was in all test group from range of 1 µg/mL to 100 µg/mL on pre-adipocyte. The droplet and production of lipid were decreased significantly by the SWD. And TG was decreased by approximately 89%, 85% and 82%, upon the SWD treatment at concentration of 1 µg/mL, 10 µg/mL, and 100 µg/mL. Moreover, the SWD showed inhibitory effects on the expression of the C/EBP (CCAAT/enhaner binding protein)β , C/EBPα , and peroxisome proliferator-activated receptor γ genes in adipocytes. The SWD at 100 µg/mL concentration showed inhibitory effect on fatty acid production by 79%. Also ACC production were decreased dose-dependently. Conclusions : From the results above, we concluded that the SWD indicated significantly anti-obesity effects.

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Inhibitory Effects of Lentinus edodes and Rice with Lentinus edodes mycelium on Diabetes and Obesity

Cited by 14 publications

References 10 publications

Cytotoxicity, metabolic enzyme inhibitory, and anti‐inflammatory effect of Lentinula edodes fermented using probiotic lactobacteria

Cytotoxicity, metabolic enzyme inhibitory, and anti‐inflammatory effect of Lentinula edodes fermented using probiotic lactobacteria

Physicochemical Characteristics, Antioxidant Properties and Consumer Acceptance of Greek Yogurt Fortified with Apple Pomace Syrup

Effect of the Samwondan Ethanol Extract on Obesity Inducer

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