Neoagarooligosaccharides improve non-alcoholic fatty liver disease by modulating lipid metabolism and Nrf2-related pathways

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-03-19 DOI:10.1016/j.jff.2025.106737

Subin Bae , Je Hyeon Lee , Su Jung Kim , Ji Hae Yun , Jeongjin Park , Woojin Jun

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Abstract

Neoagarooligosaccharides (NAO), polysaccharides derived from seaweed, exhibit anti-obesity, hepatoprotective, and anti-inflammatory properties. However, their effects on non-alcoholic fatty liver disease (NAFLD) remain underexplored. This study investigates the impact of NAO on lipid accumulation and oxidative stress in free fatty acid (FFA)-treated HepG2 cells and high-fat diet-fed mice. NAO treatment significantly reduced triglyceride and total cholesterol levels, inhibited lipid accumulation (assessed via Oil Red O staining), and lowered liver enzyme levels. NAO also suppressed oxidative stress by enhancing antioxidant enzyme activity and reducing malondialdehyde levels. Real-time PCR and Western blot analyses revealed that NAO modulated lipid transporters, increased AMPK and β-oxidation, and reduced de novo lipogenesis. It also regulated the PI3K/AKT/Nrf2 pathway, suggesting its role in antioxidant defense. These findings highlight NAO's potential as a promising natural compound for developing effective and less toxic therapeutic interventions for NAFLD by mitigating lipid accumulation and oxidative stress.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.