Composition for preventing or treating obesity containing Sangji ethanol extract

Anti-obesity material using mulberry twig (Sangji) ethanol extract to inhibit adipocyte differentiation transcription factors

This technology utilizes an ethanol extract of Sangji (mulberry twigs) as an active ingredient to inhibit the differentiation of preadipocytes into adipocytes in vitro.

Adipocyte differentiation and fat accumulation are direct causes of obesity, leading to type 2 diabetes, hypertension, and cardiovascular disease. Many commercial anti-obesity drugs have faced safety issues, including market withdrawals due to risks of psychiatric disorders, myocardial infarction, stroke, and gastrointestinal side effects. Consequently, there is a need for natural materials that can inhibit the transcription factors driving adipocyte differentiation without such side effects.

This technology is designed to block fat accumulation by reducing the expression of key adipocyte differentiation transcription factors: PPAR-γ, C/EBP-α, and SREBP-1. Derived from a traditional natural source, the extract carries a lower risk of human side effects. It can be applied to health functional food ingredients for body fat reduction, anti-obesity drug discovery, and research reagents for screening adipocyte differentiation inhibitors, providing a safe weight management solution that targets the pre-adipogenesis stage.

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Key Features:

• Composition for inhibiting in vitro adipocyte differentiation containing Sangji ethanol extract as an active ingredient
• Sangji ethanol extract as an active ingredient for inhibiting the in vitro differentiation of preadipocytes into adipocytes
• Sangji ethanol extract that inhibits the expression of the PPAR-γ transcription factor (peroxisome proliferator-activated receptor-γ)
• Sangji ethanol extract that inhibits the expression of CCAAT/enhancer-binding protein-α or sterol regulatory element-binding protein-1 transcription factors

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This invention was developed with support from the College of Health Sciences for the development of complex foods to alleviate chronic geriatric diseases.

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