The inhibitory effect of saponin derived from Cheonggukjang on adipocyte differentiation In vitro

• Published in: Food science and biotechnology Vol. 23; no. 4; pp. 1273 - 1278
• Main Authors: Kim, Hyun-Jin, Hwang, Jin-Taek, Kim, Min Jung, Yang, Hye-Jeong, Sung, Mi Jeong, Kim, Soon-Hee, Park, Sunmin, Gu, Eun-Ji, Park, Yoojeong, Kwon, Dae Young
• Format: Journal Article
• Language: English
• Published: Heidelberg The Korean Society of Food Science and Technology 01-08-2014; 한국식품과학회
• Subjects: Chemistry; Chemistry and Materials Science; Food Science; Nutrition; Research Article; 식품과학; soyasapogenol; AMP-activated protein kinase; adipocyte differentiation; saponin
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-014-0175-4

Saponin compounds in
cheonggukjang
, a traditional Korean fermented soy food, were quantitatively evaluated, and their antiobesity effect was studied. Two saponin groups, i.e., soyasapogenol A and B, were isolated from
cheonggukjang
. The soyasapogenol B content was more than four times that of soyasapogenol A, and the proportion of both saponin groups was unaltered during the fermentation process despite a slight decrease in the saponin content due to steam treatment and fermentation. The saponin content of
cheonggukjang
fermented for 45 h was comparable to that of commercial soy products. The saponin extract significantly inhibited adipocyte differentiation in 3T3-L1 preadipocyte cells. Accumulation of triglycerides was inhibited by 25%, and activation of AMP-activated protein kinase (AMPK), a key regulator of energy balance and fat metabolism, was affected by the saponin extract. AMPK activation was stimulated more by soyasapogenol B than by soyasapogenol A. Therefore, that
cheonggukjang
saponin may be a potential antiobesity agent.