Exploring the Effects of Whole Food-Based Dragon Fruit on Metabolic Disorders in High-Fat Diet-Induced Mice

IF 4.5 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2024-10-03 DOI:10.1002/mnfr.202400604

Pin-Yu Ho, Pin-Xuan Lin, Yen-Chun Koh, Wei-Sheng Lin, Kai-Liang Tang, Yu-Hsin Chen, Monthana Weerawatanakorn, Min-Hsiung Pan

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Abstract

Scope

Metabolic syndrome (MetS) significantly contributes to premature mortality, with obesity being a major risk factor. Dragon fruit, cultivated globally, exhibits bioactivity in preventing obesity-related diseases. Traditional studies using organic solvents for extraction do not align with actual consumption patterns.

Method and results

This study evaluates whole red dragon fruit's effectiveness in ameliorating metabolic disorders using a high-fat diet-induced obesity model in mice for 20 weeks. The experimental groups include the supernatant (RS), precipitate (RP), and pomace (PO) of red dragon fruit juice, compared to the supernatant of white dragon fruit juice (WS). The study finds that dragon fruit extracts reduced adipose tissue weight, body fat percentage, pro-inflammatory cytokines, and improved blood lipid profiles. RP is the most effective, reducing body weight by 4.33 g, improving lipid metabolism and glucose homeostasis, and altering gut microbiota to enhance beneficial bacteria and short-chain fatty acids. RP's efficacy in preventing MetS and obesity is attributed to its bioactive components.

Conclusion

These findings advocate for using whole fruits in developing functional products, amplifying the agricultural economic value of red dragon fruit.

Abstract Image

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探索全食物火龙果对高脂饮食诱导小鼠代谢紊乱的影响

范围代谢综合征（MetS）是导致过早死亡的重要原因，而肥胖则是其中的一个主要风险因素。全球种植的火龙果在预防肥胖相关疾病方面具有生物活性。使用有机溶剂提取的传统研究与实际消费模式不符：本研究采用高脂饮食诱导的肥胖模型，对小鼠进行为期 20 周的实验，评估全红火龙果在改善代谢紊乱方面的功效。实验组包括红火龙果果汁上清液（RS）、沉淀物（RP）和果渣（PO），与白火龙果果汁上清液（WS）进行比较。研究发现，火龙果提取物可减少脂肪组织重量、体脂百分比、促炎细胞因子，并改善血脂状况。其中火龙果提取物最为有效，可使体重减少 4.33 克，改善脂质代谢和葡萄糖稳态，并改变肠道微生物群，增加有益菌和短链脂肪酸。RP在预防MetS和肥胖症方面的功效归功于其生物活性成分：这些研究结果提倡使用全果开发功能性产品，从而提高红心火龙果的农业经济价值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.