Inhibition of the adipocyte differentiation of 3T3-L1 by an amino acid derivative in fermented foods




The inhibitory activity toward the adipose differentiation of 3T3-L1 preadipocyte was determined for ten kinds of fermented foods. A promising activity was detected in the methanolic extracts of miso (fermented soybean paste), soy sauce, tau-jaw (fermented soybean in Thailand, semi-liquid) and su-fu (fermented tofu). Two compounds were isolated from miso as the active principle. They were identified as (-)-( 1S , 3S )- and (-)-( 1R , 3S )-1-methyl-1, 2, 3, 4-tetrahydro-ß-carbolin-3-carboxylic acid. The morphological change in 3T3-L1 adipose differentiation was suppressed in the presence of these compounds. The induction of glycerol-3-phosphate dehydrogenase was suppressed to 55.9 ± 3.1% and 44.9 ± 2.7% by (1S, 3S)-MTCA and (1R, 3S)-MTCA, respectively, at a concentration of 20μg/ ml.


Japan International Research Center for Agricultural Sciences Crop Production and Postharvest Technology Division

National Food Research Institute


Technical A

Term of research

FY2000 (FY1996-2000)

Responsible researcher

NAKAHARA Kazuhiko ( Food Science and Technology Division )

SHINMOTO Hiroshi ( National Food Research Institute )

KOBORI Masuko ( National Food Research Institute )

Kameyama Mayumi ( National Food Research Institute )

KAKEN Researcher No.: 80353994

NAGATA Tadahiro ( National Food Research Institute )

THUSHIDA Tojiro ( National Food Research Institute )

Japanese PDF

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