Anti-Obesity Effect of Garlic-added Kochujang in 3 T 3L 1 Adipocytes

  title={Anti-Obesity Effect of Garlic-added Kochujang in 3 T 3L 1 Adipocytes},
  author={Chang-Suk Kong and Kun-young Park},
In order to develop a functionally improved kochujang with antiobesity effects, garlic-added kochujang was prepared with freeze-dried garlic powder and followed by fermentation for 60 days at 30C. Antiobesity effect of the garlic-added kochujang was investigated by measuring the leptin secretions and mRNA expression levels of obesity-related gene such as TNFα, PPARγ, C/EBPα, and SREBP1c, in cultured 3T3-L1 adipocytes. Fermentation of garlic-added kochujang led to decreased levels of leptin… CONTINUE READING

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