| Obesity means an over-deposition of fat results from disequilibrium of energy metabolism and to much intake of calorie. Obesity is an important risk factor for hypertension, diabetes mellitus, cardiovascular disease and cerebral apoplexy, as well as a core of metabolic syndrome. Reducing weight and decrease fat is beneficial for decrease the risk and mobidity of cardiovascular disease.At present, we still have no satisfactory method for the therapy of obesity. We noticed that pepper can reduce body weight in some degree, and a little report indicate that capsaicin has effect on accumulation of fat and metabolism of lipid and energy. But the pungency restricts the application of capsaicinoids. In this study, the antiobesity action of low-pungency capsaicin analogues was investigated.The significantly decreased pungency in ripe kimchi is known by the Korean experience of life. And the antiobesity effect of kimchi is better than capsaicin. The main strain of kimchi making is Leuconostoc. So Leuconostoc mesenteroides was isolated from kimchi. The taxonomic status was made certain by physiological and biochemical test and phylogenetic tree based on 16S rDNA sequences. In this work, it is proposed that this strain was classified in the genus of Leuconostoc as Leuconostoc mesenteroides and named kimshi001(GenBank Accession Number: FJ655776).Liquid fermentation for transforming capsaicinoids into low-pungency capsaicin analogues by Leuconostoc mesenteroides, which was isolated from kimchi, was investigated and the intervening obesity effect of low-pungency capsaicin analogues was studied. First establishing simplicity obese mouse models induced by high-fat diet, which most close to human obesity. We selected ICR and KM mouse; the quantity of female is equal to male. The mouse was randomLy divided into two groups, experimental group and control group. High-fat diet experimental group were fed with different high-fat diet. Then, weight, Lee's index, wet weight of fat, quantity of adipose cell in the same visual field and blood index were measured. The weight, Lee's index, wet weight of fat, quantity of adipose cell and blood index of female ICR mouse had significant different between the control group and the models (p<0.01 or p<0.05). On this basis, study the intervening obesity effect of nutritional obesity in mouse by low-pungency a capsaicin analogue, which was fermented transformed by Leuconostoc mesenteroides. Mice were fed with high-fat diet all the time and capsaicin fermentation products were administered by gastric gavage. The result shows that except for blood glucose, there was significant difference between experimental group and control groups. The conclusion gained is the low-pungency capsaicin analogues formantation transformed with capsaicinoids by Leuconostoc mesenteroides have preventing obesity action of nutritional obesity in mouse.To improve the transform ratio, the components of its culture medium including carbon source, peptone, the rate of carbon source to peptone and ion composition and fermentation conditions included temperature, rotate speed of shaking table, pH value, inoculation quantity and seed age were studied. The result shows that the optimized formantation transform conditions are as follows: 30℃, 120r/min, pH 7.0, 2% inoculation quantity, seed age 8h, 1% sucrose, 1% peptone. Mn2+ was the most efficient to formantation transform.To purify the fermentation production, the capsaicin analogues were enriched with Macroporous Adsorption Resin. A macroporous adsorption resin was selected as the medium for the purification of capsaicin analogues after comparing static adsorption and elution performances. Further the optimal concentrations were determined after the nvestigation of dynamic adsorption and elution behavior of this resin. The conclusion gained is as follows: the sample flow rate is 1.5mL/min; pH is 4; solution liquid is 80% ethanol; the solution rate is 1mL/min. The content of capsaicin analogues in solution was enriched about 1.8 times than before.
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