Effects of NET-2201 (Capsicum chinense L. cv.) on brown adipose tissue activation and white adipose tissue browning in high-fat-diet-induced obese mice

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-09-11 DOI:10.1007/s10068-024-01692-z

Yoon-Young Han, Ha-Neul Jo, Bo-Mi Kim, Jae-Sun Lee, Ji-Min Kim, Dae-Ho Ryu, Dong-Hee Kim, Chan-Sung Park, Byoung-Cheorl Kang, Yong-Wook Lee

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Abstract

The present study explored the anti-obesity effects of NET-2201 (Capsicum chinense L. cv.), a non-pungent cultivated variety of chili pepper, and its underlying molecular mechanism in high-fat-diet (HFD)-induced obese mice. Administration of 50 mg/kg NET-2201 significantly inhibited body weight (BW) gain and reduced adipose tissue weight in obese mice. NET-2201 caused improvement in the expression levels of genes associated with lipid metabolism in white adipose tissue (WAT) to near-normal levels. Furthermore, NET-2201 significantly increased peroxisome proliferator-activated receptor gamma coactivator 1-alpha (PGC-1α) and uncoupling protein 1 (UCP1) protein expressions in brown adipose tissue (BAT). Moreover, NET-2201 activated WAT browning by altering the expression levels of brown and beige adipocyte-selective genes, including UCP1, PGC-1α, and PR domain containing 16. Our results indicate that dietary NET-2201 mitigates BW gain by activating BAT and inducing WAT browning.

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NET-2201（辣椒素）对高脂饮食诱导的肥胖小鼠棕色脂肪组织活化和白色脂肪组织棕色化的影响

本研究探讨了一种无刺激性的辣椒栽培品种--NET-2201（Capsicum chinense L. cv.）对高脂饮食（HFD）诱导的肥胖小鼠的抗肥胖作用及其潜在的分子机制。服用 50 毫克/千克的 NET-2201 能显著抑制肥胖小鼠体重（BW）的增加，并降低脂肪组织的重量。NET-2201 使白色脂肪组织（WAT）中与脂质代谢相关的基因表达水平提高到接近正常水平。此外，NET-2201 还能明显增加棕色脂肪组织（BAT）中过氧化物酶体增殖激活受体 gamma 辅激活因子 1-α（PGC-1α）和解偶联蛋白 1（UCP1）蛋白的表达。此外，NET-2201 还通过改变棕色和米色脂肪细胞选择性基因（包括 UCP1、PGC-1α 和含 PR 结构域 16 的基因）的表达水平来激活 WAT 棕色化。我们的研究结果表明，膳食 NET-2201 可通过激活 BAT 和诱导 WAT 棕色化来减轻体重增加。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.