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

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Abstract

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.

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Authors and Affiliations

  1. Korea Food Research Institute, Seongnam, Gyeonggi, 463-746, Korea

    Hyun-Jin Kim, Jin-Taek Hwang, Min Jung Kim, Hye-Jeong Yang, Mi Jeong Sung, Soon-Hee Kim & Dae Young Kwon

  2. Division of Applied Life Science (BK21+), Department of Food Science & Technology, and Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Gyeongnam, 660-701, Korea

    Hyun-Jin Kim, Eun-Ji Gu & Yoojeong Park

  3. Department of Food and Nutrition, Basic Science Institute, Obesity/Diabetes Center, Hoseo University, Asan, Chungnam, 336-795, Korea

    Sunmin Park

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  1. Hyun-Jin Kim
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  2. Jin-Taek Hwang
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  10. Dae Young Kwon
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Correspondence to Dae Young Kwon.

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Kim, HJ., Hwang, JT., Kim, M.J. et al. The inhibitory effect of saponin derived from Cheonggukjang on adipocyte differentiation In vitro . Food Sci Biotechnol 23, 1273–1278 (2014). https://doi.org/10.1007/s10068-014-0175-4

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  • DOI: https://doi.org/10.1007/s10068-014-0175-4

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