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Anti‐oxidative effects of fermented rice bran extract on H2O2‐induced oxidative stress in 3T3‐L1 adipocytes
Author(s) -
Kim Dongyeop,
Jeong Bo Young,
Fan Jiang Ping,
Chung Hyun Chae,
Kim Han sup,
Ko You Hyuk,
Kim Gyoung Woo
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.921.11
Subject(s) - oxidative stress , glut4 , adiponectin , chemistry , reactive oxygen species , ferulic acid , antioxidant , fermentation , 3t3 l1 , oxidative phosphorylation , bran , adipogenesis , biochemistry , insulin resistance , food science , insulin , biology , endocrinology , adipose tissue , raw material , organic chemistry , chromosomal translocation , gene
The purpose of this study is to investigate anti‐oxidative effects of fermented rice bran on oxidative stress model in 3T3‐L1 adipocytes. The Issatchenkia orientalis MFST1 is selected as the most optimal microorganism for fermentation of rice bran. To confirm whether FRB extract ameliorate insulin resistance related oxidative stress or not, that is evaluated by analyzing utilization of glucose, generation of reactive oxygen species (ROS), Oil red O stain, and expression of mRNA related to glucose homeostatsis and adipogenesis. FRB extract did not show a significant difference in glucose utilization assay, but FRB extract strongly inhibited generation of ROS and up‐regulated PPAR‐γ and adiponectin expressions. Ferulic acid (FA) as convincing potential anti‐oxidative compound of FRB extract was also tested in same way mentioned above. FA showed a significant inhibition of ROS generation and up‐regulation of adiponectin and GLUT4 related to glucose transportation and insulin sensitivity. This result suggests that FRB extract helps in enhancing the antioxidant capacity against oxidative stress by neutralizing the free radicals.