Reduced Leptin and Raised Glycerol Secretions in Mouse 3T3-L1 Adipocytes by Garlic-added Kochujang
2006
Kang, C.S. (Pusan National University, Busan, Republic of Korea) | Mun, J.H. (Pusan National University, Busan, Republic of Korea) | Kim, S.O. (Pusan National University, Busan, Republic of Korea) | Jung, H.K. (Pusan National University, Busan, Republic of Korea) | Ahn, I.S. (Pusan National University, Busan, Republic of Korea) | Rhee, S.H. (Pusan National University, Busan, Republic of Korea) | Park, K.Y. (Pusan National University, Busan, Republic of Korea), E-mail: [email protected]
In order to develop the improved kochujang with an anti-adipogenic effect, garlic-added kochujang was prepared and followed by fermentation at 30℃ for 120 days. Anti-adipogenic effects of the garlic-added kochujang in cultured 3T3-L1 adipocytes were investigated by measuring leptin and glycerol level as indicators of lipid accumulation associated with lipolysis, repectively. Additional levels of garlic powder in the preparation of kocjujang was determined from the result of a sensory evaluation test. Garlic-added kochujang showed the highest points when the added content was 3%.
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