Abelmoschus esculentus prevents obesity-related metabolic disorders by increasing the activity of brown adipose tissue and white adipose browning via activating AMPK
Luoning Gou , Xingjie Yin , Rong Ma , Anita Regmi , Xiaodan Lu , Shengqing Hu , Yajuan Xie , Lulu Chen
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引用次数: 0
Abstract
Obesity is a global health concern with high metabolic disease risk. Boosting the activity of brown adipose tissue (BAT) and white adipose tissue (WAT) browning combats against metabolic disorders. Abelmoschus esculentus (AE) was reported to improve metabolic disorders, but the mechanism remains unclear. This study aims to investigate AE's therapeutic mechanism in metabolic disorders. We explore the effect of AE on rats with high-fat diet and the primary adipocytes isolated from rat adipose tissue. In rats, the results showed that AE effectively ameliorated metabolic disorders induced by HFD, enhanced BAT activity, and WAT browning. In addition, AE significantly increased the AMPK phosphorylation in rat adipose tissues and primary adipocytes. Inhibition of AMPK in primary adipocytes abolished AE's beneficial effects, whereas AMPK activation significantly potentiated AE's effect. It demonstrates AE alleviates obesity-related metabolic dysfunction via AMPK-mediated activation of BAT and WAT browning, suggesting AE's therapeutic potential for metabolic disorders management.
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.