Plant Foods for Human Nutrition

, Volume 66, Issue 4, pp 355–362

Effect of Germinated Soybean Protein Hydrolysates on Adipogenesis and Adipolysis in 3T3-L1 Cells

  • L. A. González-Espinosa de los Monteros
  • E. Ramón-Gallegos
  • N. Torres-Torres
  • R. Mora-Escobedo
Original Paper

DOI: 10.1007/s11130-011-0263-z

Cite this article as:
González-Espinosa de los Monteros, L.A., Ramón-Gallegos, E., Torres-Torres, N. et al. Plant Foods Hum Nutr (2011) 66: 355. doi:10.1007/s11130-011-0263-z

Abstract

Germination of soybeans increases the bioavailability of some nutrients. An evaluation was done to determine if germination increased the anti-adipogenic and lipolytic effects of soybean. Soybeans were germinated for 0 to 6 days and protein concentrates extracted from beans germinated at each period. Soy protein concentrates can retain notable amounts of phytochemicals with anti-adipogenic activity. For this reason, it was evaluated the effect of protein hydrolysates with and without phytochemicals in the adipocyte-like cells after 3T3-L1 (murine fibroblasts) cell line differentiation. Cell viability decreased with exposure to the germinated soybean protein hydrolysates during the differentiation stage, but not during the fibroblast or mature adipocyte stages. Adipogenesis and triglycerides accumulation were strongly inhibited by the hydrolysate from soybeans germinated for 2 days (with ethanol-soluble phytochemicals), when compared to ungerminated soybean. Adipolysis increased with exposure to hydrolysates from beans germinated for 2 days (with phytochemicals) and 5 days (without phytochemicals). Germinated soy protein hydrolysates had an effect on inhibition of lipid storage in adypocites and increasing lipolysis, which was improved by changes of the protein and increased phytochemical content due to germination.

Keywords

Soybean Germination 3T3-L1 Hydrolysates Adipogenesis Adipolysis 

Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • L. A. González-Espinosa de los Monteros
    • 1
  • E. Ramón-Gallegos
    • 2
  • N. Torres-Torres
    • 3
  • R. Mora-Escobedo
    • 1
    • 4
  1. 1.I.P.N. Departamento de Graduados en Alimentos, Campus Sto. TomásEscuela Nacional de Ciencias BiológicasMéxicoMexico
  2. 2.I.P.N. Departamento de Morfología, Campus ZacatencoUnidad Profesional “Adolfo López Mateos”MéxicoMexico
  3. 3.Departamento de Fisiología de la NutriciónInstituto Nacional de Ciencias Médicas y Nutrición Salvador ZubiránMéxicoMexico
  4. 4.I.P.N. Departamento de Graduados en AlimentosEscuela Nacional de Ciencias BiológicasMéxicoMexico

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