Characteristics and anti-obesity effect of fermented products of coffee wine

This study was conducted to investigate the fermentation characteristics and anti-obesity effects of acetic acid products coffee wine. The live cell counts, soluble solids, pH total acidity unfermented wine (AUFCW; day 0, before fermentation) were 6.35 log CFU/mL, 8.10 °Brix, 3.88, 1.29%, respectively, while fermented (AFCW; 15, after 4.40 8.57 3.07, 7.45%, respectively. Pancreatic lipase inhibitory activity tended increase as period increased. AFCW on 3T3-L1 cells, which induced by MDI, evaluated based lipid accumulation rate, leptin expression, fat production-related gene expression (PPAR-γ SREBP-1c) at mRNA level. In case AFCW, rate decreased 69.37% 50.20% a concentration 200 μg/mL, levels PPAR-γ SREBP-1c level 79.89% 48.81%, These results indicate that effect could be increased