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Title of Journal: Food Sci Biotechnol

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Abbravation: Food Science and Biotechnology

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The Korean Society of Food Science and Technology

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DOI

10.1016/0308-8146(93)90186-j

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2092-6456

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Assessment of the pectolinarin content and the rad

Authors: YoungJun Lee JinHa Lee YoungHyun Kim JaeHwan Kim SeokYeong Yu DanBi Kim Jong Seok Lee Myoung Lae Cho JuHyun Cho Bong Kyun Kim BooYong Lee OkHwan Lee
Publish Date: 2015/12/31
Volume: 24, Issue: 6, Pages: 2235-2243
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Abstract

Cirsium setidens Nakai contains bioactive compounds that exert biological activities Method validation for analysis of the pectolinarin content in Cirsium setidens extracts CSE and radical scavenginglinked antiobesity activities using 3T3L1 cells and C57BL/6 mice were performed The pectolinarin content of CSE was 281±001 mg/g with a high degree of linearity in calibration curves R 2=09999 CSE exhibited free radicalscavenging activities and a reducing power CSE and pectolinarin inhibited lipid accumulation during adipogenesis of 3T3L1 cells via downregulation of adipogenic transcription factors CSE supplementation suppressed body weight in C57BL/6 mice fed a high fat diet and reduced plasma total cholesterol triglyceride insulin and glucose levels Pectolinarinenriched CSE can be considered as a good source of natural antioxidants and antiobesity ingredients

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  16. Stress tolerance and physicochemical properties of encapsulation processes for Lactobacillus rhamnosus in pomegranate ( Punica granatum L.) fruit juice
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