Inhibitory Effects of Strictinin and 1,4,6-O-Trigalloyl-β-D-glucopyranose Isolated from Green Tea, on 3T3-L1 Adipocyte Differentiation

Although ginsenosides Rb1 and Rg3 have been identified as the significant ginsenosides found in red ginseng that confer anti-diabetic actions, it is unclear whether insulin-sensitizing effects are mediated by the individual compounds or by their combination. To determine the effect of ginsenosides Rb1 and Rg3 on adipocyte differentiation, 3T3-L1 preadipocytes were induced to differentiate the standard hormonal inducers in the absence or presence of ginsenosides Rb1 or Rg3. Additionally, we determined the effects of Rb1, Rg3, or their combination on the expression of genes related to adipocyte differentiation, adipogenic transcription factors, and the insulin signaling pathway in 3T3-L1 cells using semi-quantitative RT-PCR. Rb1 significantly increased the expression of CEBPα, PPARγ, and aP2 mRNAs. However, Rg3 exerted its maximal stimulatory effect on these genes at 1 μM concentration, while a high concentration (50 μM) showed inhibitory effects. Similarly, treatment with Rb1 and Rg3 (1 μM) increased the expression of IRS-1, Akt, PI3K, GLUT4, and adiponectin. Importantly, co-treatment of Rb1 and Rg3 (9:1) induced the maximal expression levels of these mRNAs. Our data indicate that the anti-diabetic activity of red ginseng is, in part, mediated by synergistic actions of Rb1 and Rg3, further supporting the significance of minor Rg3.

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Lanostane Triterpenes from the Fruiting Bodies ofGanoderma lucidumand Their Inhibitory Effects on Adipocyte Differentiation in 3T3-L1 Cells

Journal of Natural Products ◽

10.1021/np900578h ◽

2010 ◽

Vol 73 (2) ◽

pp. 172-176 ◽

Cited By ~ 35

Author(s):

IkSoo Lee ◽

JungJu Seo ◽

JinPyo Kim ◽

HongJin Kim ◽

UiJung Youn ◽

...

Keyword(s):

Adipocyte Differentiation ◽

Fruiting Bodies ◽

Inhibitory Effects

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Inhibitory Effect of Commercial Green Tea and Rosemary Leaf Powders on the Growth of Foodborne Pathogens in Laboratory Media and Oriental-Style Rice Cakes

Journal of Food Protection ◽

10.4315/0362-028x-72.5.1107 ◽

2009 ◽

Vol 72 (5) ◽

pp. 1107-1111 ◽

Cited By ~ 19

Author(s):

SUN-YOUNG LEE ◽

SO-YOUNG GWON ◽

SEUNG-JU KIM ◽

BO KYUNG MOON

Keyword(s):

Green Tea ◽

Foodborne Pathogens ◽

Antimicrobial Activities ◽

Inhibitory Effect ◽

Enterobacter Sakazakii ◽

Inhibitory Effects ◽

Plant Materials ◽

Rice Cake ◽

Rice Cakes

The antimicrobial effects of green tea and rosemary added to foods as antagonists to foodborne pathogens were determined in laboratory media and oriental-style rice cakes. The growth of each pathogen (Bacillus cereus, Salmonella, Typhimurium, Enterobacter sakazakii, Escherichia coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes) in tryptic soy broth or rice cake with or without addition of green tea or rosemary leaf powders before autoclaving or cooking, respectively, was investigated after inoculation. The addition of 1% green tea or rosemary produced similar results for inhibiting the growth of pathogens in tryptic soy broth. However, green tea was more effective than rosemary for inhibiting the growth of L. monocytogenes. Both botanicals had inhibitory effects against all pathogens tested in this study. Green tea was particularly effective against B. cereus, S. aureus, and L. monocytogenes, and rosemary was strongly inhibitory against B. cereus and S. aureus. The addition of 1 or 3% green tea or rosemary to rice cakes did not significantly reduce total aerobic counts; however, levels of B. cereus and S. aureus were significantly reduced in rice cakes stored for 3 days at room temperature (22°C). The order of antimicrobial activities against B. cereus in rice cake was 1% rosemary < 1% green tea < 3% rosemary = 3% green tea. These results indicate that the use of natural plant materials such as green tea and rosemary could improve the microbial quality of foods in addition to their functional properties.

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Additional benefit of higher dose green tea in lowering postprandial blood glucose

Medical Journal of Indonesia ◽

10.13181/mji.v24i2.1167 ◽

2015 ◽

Vol 24 (2) ◽

pp. 97-102 ◽

Cited By ~ 1

Author(s):

Rita Lahirin ◽

Inge Permadhi ◽

Ninik Mudjihatini ◽

Rahmawaty Ridwan ◽

Ray Sugianto

Keyword(s):

Blood Glucose ◽

Green Tea ◽

High Performance ◽

Glucose Transporter ◽

Area Under The Curve ◽

Additional Benefit ◽

Postprandial Blood Glucose ◽

High Dose ◽

Inhibitory Effects ◽

Sodium Dependent

Background: Green tea contains catechins that have inhibitory effects on amylase, sucrase, and sodium-dependent glucose transporter (SGLT) which result in lowering of postprandial blood glucose (PBG). This beneficial effect has been widely demonstrated using the usual dose (UD) of green tea preparation. Our study was aimed to explore futher lowering of PBG using high dose (HD) of green tea in healthy adolescents. Methods: 24 subjects received 100 mL infusion of either 0.67 or 3.33 grams of green tea with test meal. Fasting, PBG at 30, 60, 120 minutes were measured. Subjects were cross-overed after wash out. PBG and its incremental area under the curve (IAUC) difference between groups were analyzed with paired T-test. Cathecin contents of tea were measured using high-performance liquid chromatography (HPLC). Results: The PBG of HD group was lower compared to UD (at 60 minutes =113.70 ± 13.20 vs 124.16 ± 8.17 mg/dL, p = 0.005; at 120 minutes = 88.95 ± 6.13 vs 105.25 ± 13.85 mg/dL, p < 0.001). The IAUC of HD was also found to be lower compared to UD (2055.0 vs 3411.9 min.mg/dL, p < 0.001). Conclusion: Additional benefit of lowering PBG can be achieved by using higher dose of green tea. This study recommends preparing higher dose of green tea drinks for better control of PBG.

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