Effect of Lactobacillus Plantarum Dy-1 Fermented Barley Protein on the Browning of 3T3-L1 Preadipocytes

Abstract:

Lactobacillus plantarum dy-1 isolated from pickles was used for barley fermentation to obtain Lactobacillus-fermented barley extracted protein (LFBE-P), and the effect of LFBE-P on the browning of 3T3-L1 preadipocytes was investigated. Using salting out, gel filtration and ultrafiltration, the protein were purified and condensed. Glucose consumption and relative RNA expression of 3T3-L1 adipocytes were detected to support the browning effect of appropriate concentration of LFBE-P. Results showed that, compared with unfermented barley extracted protein(RBE-P), LFBE-P increased the glucose consumption and expression of the brown adipose tissue-specific genes including. Furthermore, LFBE-P was divided into different parts according to the molecular weight. It was found that LFBE-Ps with molecular weights between 3 ku and 20 ku were the key components inducing 3T3-L1 browning, which could improve the relative expression of uncoupling protein 1, peroxisome proliferator-activated receptor gamma coactivator 1α and PR domain-containing 16. These genes were essential for cells to generate heat and reduce lipid. In conclusion, LFBE-P significantly increased the relative expression of brown-specific genes and glucose consumption of 3T3-L1 adipocytes, inducing 3T3-L1 adipocytes into beige adipocytes.