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Jeong EW, Dhungana SK, Yang YS, Baek Y, Seo JH, Kang BK, Jung CS, Han SI, Lee HG. Black and Yellow Soybean Consumption Prevents High-Fat Diet-Induced Obesity by Regulating Lipid Metabolism in C57BL/6 Mice. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2023; 2023:6139667. [PMID: 37114142 PMCID: PMC10129420 DOI: 10.1155/2023/6139667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 12/18/2022] [Accepted: 03/31/2023] [Indexed: 04/29/2023]
Abstract
To evaluate the antiobesity effects of yellow and black soybean, C57BL/6 mice were provided with a normal diet, high-fat diet, HFD-containing yellow soybean powder (YS), and black soybean powder (BS) for six weeks. Compared with the HFD group, both YS and BS decreased body weight by 30.1% and 37.2% and fat in tissue by 33.3% and 55.8%, respectively. Simultaneously, both soybeans significantly reduced the serum triglyceride and total cholesterol levels and regulated the lipogenic mRNA expressions of Pparγ, Acc, and Fas genes in the liver, supporting reduced body adiposity. Furthermore, BS significantly increased Pgc-1α and Ucp1 mRNA expression levels in epididymal adipose tissue, indicating thermogenesis is the key mechanism of BS. Taken together, our findings suggest that both soybeans prevent high-fat diet-induced obesity in mice by regulating lipid metabolism, and BS, in particular, has a greater antiobesity potential than YS.
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Affiliation(s)
- Eun Woo Jeong
- Department of Food and Nutrition, Hanyang University, Seoul 04763, Republic of Korea
| | - Sanjeev Kumar Dhungana
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Republic of Korea
| | - Yun Sun Yang
- Department of Food and Nutrition, Hanyang University, Seoul 04763, Republic of Korea
| | - Youjin Baek
- Department of Food and Nutrition, Hanyang University, Seoul 04763, Republic of Korea
| | - Jeong-Hyun Seo
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Republic of Korea
| | - Beom-Kyu Kang
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Republic of Korea
| | - Chan-Sik Jung
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Republic of Korea
| | - Sang-Ik Han
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Republic of Korea
| | - Hyeon Gyu Lee
- Department of Food and Nutrition, Hanyang University, Seoul 04763, Republic of Korea
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Kumar M, Suhag R, Hasan M, Dhumal S, Radha, Pandiselvam R, Senapathy M, Sampathrajan V, Punia S, Sayed AAS, Singh S, Kennedy JF. Black soybean ( Glycine max (L.) Merr.): paving the way toward new nutraceutical. Crit Rev Food Sci Nutr 2022; 63:6208-6234. [PMID: 35139704 DOI: 10.1080/10408398.2022.2029825] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/09/2022]
Abstract
Black soybean (BS) is a nutritious legume that is high in proteins, essential amino acids, dietary fiber, vitamins, minerals, anthocyanins, phenolic acids, isoflavones, and flavones. Traditional approaches for extracting BS bioactive compounds are commonly employed because they are simple and inexpensive, but they use toxic solvents and have lower yields. As a result, new extraction techniques have been developed, such as microwave, ultrasound, and enzyme-assisted extraction. Modern approaches are less harmful to the environment, are faster, and produce higher yields. The major anthocyanin in the BS seed coat was discovered as cyanidin-3-O-glucoside, accounting for nearly 75% of the total anthocyanins. BS and its seed coat also contains phenolic acids (p-hydroxybenzoic, gallic, vanillin, syringic acid), isoflavones (daidzein, glycitein and genistein), flavones, flavonols, flavanones, and flavanols. Bioactive compounds present in BS exhibit antioxidant, anti-cancerous, anti-diabetic, anti-obesity, anti-inflammatory, cardio and neuroprotective activities. The characterization and biological activity investigation of these bioactive compounds has provided researchers and food manufacturers with valuable information for developing functional food products and nutraceutical ingredients. In this review, the nutritional makeup of BS is reviewed, and the paper seeks to provide an insight of bioactive compound extraction methods as well as bioactive compounds identified by various researchers. The biological activities of BS extracts and their potential applications in food products (noodles), biodegradable films (pH sensitive film), and therapeutic applications (wound healing and anti-inflammation) are also discussed in the study. Therefore, BS have enormous potential for use in developing functional foods and nutraceutical components. This is the first review of its sort to describe and explain various extraction methodologies and characterization of bioactives, as well as their biological activity recorded in diverse works of literature, making it possible for food manufacturers and scientists to get a quick overview.
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Affiliation(s)
- Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Mumbai, India
| | - Rajat Suhag
- National Institute of Food Technology Entrepreneurship and Management, Sonipat, India
| | - Muzaffar Hasan
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Sangram Dhumal
- Division of Horticulture, RCSM College of Agriculture, Kolhapur, India
| | - Radha
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, India
| | - R Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR - Central Plantation Crops Research Institute (CPCRI), Kasaragod, India
| | - Marisennayya Senapathy
- Department of Rural Development and Agricultural Extension, College of Agriculture, Wolaita Sodo University, Wolaita Sodo, Ethiopia
| | | | - Sneh Punia
- Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA
| | - Ali A S Sayed
- Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
- Botany Department, Faculty of Agriculture, Fayoum University, Fayoum, Egypt
| | - Surinder Singh
- Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
- Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh, India
| | - John F Kennedy
- Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
- Chembiotech Laboratories, Advanced Science and Technology Institute, Kyrewood House, Worcs, UK
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Hou D, Liu F, Ren X, Shen Q, Zhou S. Protective mechanism of mung bean coat against hyperlipidemia in mice fed with a high-fat diet: insight from hepatic transcriptome analysis. Food Funct 2021; 12:12434-12447. [PMID: 34792057 DOI: 10.1039/d1fo02455h] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Mung bean coat (MBC) is a good source of dietary fibre and phenolic compounds with medical properties, and can alleviate metabolic diseases. In the present study, the effects of MBC on high fat diet (HFD)-induced hyperlipidemia mice were evaluated, and the underlying mechanisms of MBC against hyperlipidemia from hepatic transcriptional analysis were explored. Four groups of mice were fed a normal control diet or a HFD with or without MBC supplementation (6%, w/w) for 12 weeks. The results demonstrated that MBC supplementation could effectively alleviate HFD-induced obese symptoms, such as body weight gain and white adipose tissue accumulation. Notably, the serum lipid profiles, including total triglyceride, total cholesterol, and low-density lipoprotein cholesterol, were significantly lowered, accompanied by a significant improvement in hepatic steatosis. RNA-sequencing analysis indicated 1126 differential expression genes responding to MBC supplementation, and the PPAR signaling pathway was significantly enriched. Furthermore, MBC supplementation could significantly upregulate the transcriptional expression of lipid transformation (lipidolysis)-related genes (Cpt1b, Cyp7a1, and PPAR-α) and downregulate the transcriptional expression of lipid synthesis-related genes (Scd1, Cd36, and PPAR-γ) to protect against the HFD-induced hyperlipidemia, and they were confirmed by qRCR and western blotting validation. Taken together, the present study provides valuable information for understanding the curative effects and action mechanism of MBC in alleviating hyperlipidemia, and thus may contribute to the development and application of MBC as functional foods or dietary supplement to protect against hyperlipidemia.
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Affiliation(s)
- Dianzhi Hou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. .,College of Food Science and Nutritional Engineering, Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing 100083, China.
| | - Fang Liu
- College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China
| | - Xin Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Qun Shen
- College of Food Science and Nutritional Engineering, Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing 100083, China.
| | - Sumei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
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Choi Y, Kim DS, Lee MC, Park S, Lee JW, Om AS. Effects of Bacillus Subtilis-Fermented White Sword Bean Extract on Adipogenesis and Lipolysis of 3T3-L1 Adipocytes. Foods 2021; 10:1423. [PMID: 34205436 PMCID: PMC8235212 DOI: 10.3390/foods10061423] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/11/2021] [Accepted: 06/14/2021] [Indexed: 12/13/2022] Open
Abstract
To investigate the adipogenesis and lipolysis effects of the Bacillus subtilis-fermented white sword bean extract (FWSBE) on 3T3-L1 adipocytes, we treated 3T3-L1 preadipocytes before and after differentiation with FWSBE and measured triglyceride, free glycerol, mRNA, and protein levels. First, FWSBE reduced the cell viability of 3T3-L1 pre-adipocytes under 1000 µg/mL conditions. Triglyceride accumulation in 3T3-L1 pre-adipocytes was suppressed, and free glycerol content in mature 3T3-L1 adipocytes was increased in the FWSBE treatment groups, indicating that FWSBE has anti-obesity effects. Further, FWSBE suppressed adipogenesis in 3T3-L1 pre-adipocytes by lowering the protein levels of C/EBPα, PPARγ, and FAS and increasing the level of pACC and pAMPK. Additionally, FWSBE promoted lipolysis in mature 3T3-L1 adipocytes by increasing the transcription levels of Ppara, Acox, and Lcad and the protein levels of pHSL and ATGL. Thus, we suggest that FWSBE can be a potential dietary supplement because of its anti-obesity properties.
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Affiliation(s)
- Yujeong Choi
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul 04763, Korea; (Y.C.); (D.-S.K.); (M.-C.L.); (S.P.); (J.-W.L.)
| | - Da-Som Kim
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul 04763, Korea; (Y.C.); (D.-S.K.); (M.-C.L.); (S.P.); (J.-W.L.)
| | - Min-Chul Lee
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul 04763, Korea; (Y.C.); (D.-S.K.); (M.-C.L.); (S.P.); (J.-W.L.)
| | - Seulgi Park
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul 04763, Korea; (Y.C.); (D.-S.K.); (M.-C.L.); (S.P.); (J.-W.L.)
| | - Joo-Won Lee
- Department of Active Aging Industry, Division of Industrial Information Studies, Hanyang University, Seoul 04763, Korea
| | - Ae-Son Om
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul 04763, Korea; (Y.C.); (D.-S.K.); (M.-C.L.); (S.P.); (J.-W.L.)
- Department of Active Aging Industry, Division of Industrial Information Studies, Hanyang University, Seoul 04763, Korea
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