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Journal of Clinical Nutrition & Dietetics
ISSN:2472-1921
3
r d
W o r l d C o n g r e s s o n
Nutrition, Dietetics
and Nutraceuticals
F e b r u a r y 2 5 - 2 6 , 2 0 1 9
P r a g u e , C z e c h R e p u b l i c
World Nutrition 2019
G
inger, a popular spice and root vegetable worldwide, is known to have
effects on adipogenesis. Whether ginger is used as a spice or traditional
medicine, it may undergo the steaming process. The steaming process can
affect the composition and functional activities of ginger. In the present study,
we investigated the effects of steamed ginger (SGE) on the differentiation
of 3T3-L1 preadipocytes and obesity induced by high-fat in mice. SGE
significantly decreased lipid accumulation with concomitant downregulation
of adipogenesis-related genes in 3T3-L1 cells. Male C57BL/6J mice were fed
normal diet (ND, 10% fat by weight), high-fat diet (HFD, 60% fat by weight), HFD
supplemented with either 40 mg/kg or 80 mg/kg of SGE by weight (SGED4
or SGED8, respectively) for 12 weeks. SGE supplementation significantly
attenuated the HFD-induced body, liver and epididymal adipose tissue weight
gain. In the SGED4 and SGED8 groups, the increased serum total cholesterol
(TC), triglycerides (TG) and glucose levels by HFD were significantly decreased.
SGE altered adipogenesis-related genes followed by decreases in the size of
adipocytes in the adipose tissue. The high levels of hepatic TC and TG by HFD
were significantly decreased by SGE with concomitant alteration of hepatic
genes involved in lipid metabolism. In conclusion, steamed ginger may have
anti-obesity effects by regulating the adipogenic genes in 3T3-L1 cell and
obesity induced by HFD.
Biography
Youn-SooChahascompletedherPhD innutritionalbiochemistry
on the lipid metabolism from the University of Tennessee.
Currently, she is a Professor in the Dept of Food Science and
Human Nutrition at Chonbuk National University in South Korea.
Her research area includes analysing the health benefit of
various foods including Korean traditional fermented foods and
their bioactive compounds, through cell line and animal studies
and clinical trial. Especially, her current focus is on providing
a scientific research to establish Korean paradox, based on
an epidemiological observation that Korean people have low
incidence of hypertension, CHD etc., even though they mainly
consume Korean traditional fermented foods that contains high
amount salt. She has publishedmore than 190 papers in reputed
journals and is a Member of Korean Academy of Science and
Technology. Now, she is the President of the Korean Nutrition
Society (2018), the Agro BioFood R&D Institute and the Obesity
Research Center of Chonbuk National University.
Cha8@jbnu.ac.krAntiadipogenic effects of steamed ginger in 3T3-L1
preadipocytes and diet induced obese mice
Youn-Soo Cha, Hee-Jeong Kim, Jung Eun Park and Bohkyung Kim
1
Pusan National University, Korea
2
Chonbuk National University, Korea
Youn-Soo Cha et al., J Clin Nutr Diet 2019, Volume: 5
DOI: 10.4172/2472-1921-C1-006