Antioxidative and Fat Accumulation Inhibitory Effects of Heated Garlic Skin Ethanol Extract on 3T3-L1 Adipocytes; 열처리 마늘 껍질 에탄올 추출물의 항산화 및 3T3-L1 지방세포 지방축적 억제 효과

초록

Garlic skin is an agricultural by-product generated during the garlic harvesting process, and has been regarded as a waste material. This study aimed to compare the antioxidant activity and anti-obesity effects of ethanol extracts of garlic skin subjected to heat treatment at 0°C (0-GSE), 140°C (140-GSE), 170°C (170-GSE), and 200°C (200-GSE). As the heat treatment temperature of the garlic skin increased to 200°C, the antioxidant activity also increased. Fat accumulation was significantly inhibited by 22% at 75 μg/mL of 140-GSE in 3T3-L1 adipocyte compared to the adipocytes (AD) group. The 100 μg/mL 140-GSE treatment of 3T3-L1 adipocytes significantly decreased the expression level of genes related to adipogenic differentiation, including peroxisome proliferator-activated receptor γ (pparγ), CCAAT enhancer-binding protein-α (c/ebp-α), sterol regulatory element-binding protein 1c (srebp-1c), adipocyte protein 2 (ap2), fatty acid synthase (fas), and stearoyl-CoA desaturase 1 (scd1) by 47%, 54%, 58%, 84%, 66%, and 78%, respectively compared to the AD group. In addition, the expression levels of proteins related to adipogenic differentiation, such as PPARγ, C/EBP-α, SREBP-1C, AP2, FAS, and SCD1 were significantly reduced by 62%, 18%, 25%, 87%, 55%, and 62%, respectively, compared to the AD group. In conclusion, the antioxidative and anti-obesity effects of heat-treated garlic skin ethanol extract were observed, confirming its potential as a sustainable functional material. © 2024 The Korean Society of Food Science and Nutrition.

키워드