배추김치 저장 조건별 품질 특성 및 김치유산균의 지방세포분화 억제 효능

Quality Characteristics of Kimchi Storage Conditions and Adipocyte Differentiation Inhibitory Effects of Lactic Acid Bacteria

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Obesity, most often defined as a body mass index (BMI) of ≥ 30 kg/m2 caused by an imbalance between energy intake and expenditure. It is widely recognized as the largest and fastest growing public health problem in the developed and developing world. Obesity results by an increase in adipose tissue mass, resulting from the multiplication of fat cells followed by adipogenesis and increased deposition of intracellular cytoplasmic triglycerides. In this study, we investigated the anti-adipogenic properties of the extracts (KEs) obtained from Kimchi (Korean traditional fermented vegetable) fermented using Kimchi refrigerator under different storage conditions. The intracellular lipid droplets in the differentiated adipocytes were also measured. We observed that the KEs significantly lower the contents of cellular triglyceride and formation of intracellular lipid droplets. These results suggested that KEs have anti-adipogenic effects and may contribute to food industries in developing functional.