배추김치 저장 조건별 품질 특성 및 김치유산균의 지방세포분화 억제 효능

서지정보

ㆍ발행기관 : 한국유산균학회 ㆍ수록지정보 : Current Topic in Lactic Acid Bacteria and Probiotics / 3권 / 1호
ㆍ저자명 : 박기범, 전종인, 차연수

목차

서 론
재료 및 방법
김치 제조, 숙성 및 저장
김치 시료 조제
pH 변화 측정
유산균 수 변화 측정
유산균 속 변화 측정
TG농도 및 oil red O staining 실험
유산균의 오르니틴 함량 분석
결과 및 고찰
요 약
감사의 글
참고문헌

영어 초록

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

참고 자료

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