现代食品科技2018，Vol.34Issue(7)：35-41,7.DOI:10.13982/j.mfst.1673-9078.2018.7.006
发酵大麦分离蛋白对3T3-L1细胞棕色化的影响
Effect of Lactobacillus Plantarum Dy-1 Fermented Barley Protein on the Browning of 3T3-L1 Preadipocytes
摘要
Abstract
Lactobacillus plantarum dy-1 isolated from pickles was used for barley fermentation to obtain Lactobacillus-fermented barley extracted protein (LFBE-P), and the effect of LFBE-P on the browning of 3 T3-L1 preadipocytes was investigated. Using salting out, gel filtration and ultrafiltration, the protein were purified and condensed. Glucose consumption and relative RNA expression of 3 T3-L1 adipocytes were detected to support the browning effect of appropriate concentration of LFBE-P. Results showed that, compared with unfermented barley extracted protein (RBE-P), LFBE-P increased the glucose consumption and expression of the brown adipose tissue-specific genes including. Furthermore, LFBE-P was divided into different parts according to the molecular weight. It was found that LFBE-Ps with molecular weights between 3 ku and 20 ku were the key components inducing 3 T3-L1 browning, which could improve the relative expression of uncoupling protein 1, peroxisome proliferator-activated receptor gamma coactivator 1α and PR domain-containing 16. These genes were essential for cells to generate heat and reduce lipid. In conclusion, LFBE-P significantly increased the relative expression of brown-specific genes and glucose consumption of 3 T3-L1 adipocytes, inducing 3 T3-L1 adipocytes into beige adipocytes.关键词
植物乳杆菌/大麦/米色脂肪/UCP1基因Key words
Lactobacillus plantarumm dy-1/barley/beige adipose/UCP1 gene引用本文复制引用
谷耀光,肖香,张家艳,董英..发酵大麦分离蛋白对3T3-L1细胞棕色化的影响[J].现代食品科技,2018,34(7):35-41,7.基金项目
镇江市重点研发计划 (现代农业) (NY2017009) （现代农业）
