Resveratrol Prevents Weight Gain, Counteracts Visceral Adipose Tissue Dysfunction, and Improves Hypothalamic Leptin Sensitivity in Diet‐Induced Obese Rats

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

Molecular Nutrition & Food Research Pub Date : 2025-04-28 DOI:10.1002/mnfr.70075

Maria Ibars‐Serra, Aïda Pascual‐Serrano, Andrea Ardid‐Ruiz, Núria Doladé, Sonia Aguilar‐González, Julieta Cirasino, Begoña Muguerza, Manuel Suárez, Jaap Keijer, Anna Arola‐Arnal, Gerard Aragonès

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引用次数: 0

Abstract

In obesity, increased adipocyte size is associated with metabolic complications, while elevated adipocyte numbers are considered a protective mechanism against metabolic disturbances. Adipose tissue dysfunction leads to decreased leptin sensitivity and disrupted energy balance regulation. Resveratrol (RSV), a bioactive compound known for potential health benefits, including obesity‐related disorder prevention, has unclear modulatory effects on adipocyte dysfunction and leptin signaling in established obesity. This study investigated the impact of RSV on adiposity and hypothalamic leptin sensitivity in obesity. Rats were fed a cafeteria diet for 9 weeks and subsequently supplemented with different doses of RSV for 22 days. The 200 mg/kg RSV dose reduced leptin concentrations, body weight gain, and body fat mass in obese animals, while mitigating adipocyte hypertrophy and promoting adipocyte hyperplasia in the retroperitoneal fat depot. RSV also improved hypothalamic leptin sensitivity, shedding light on the molecular mechanisms underlying the benefits of RSV consumption for obesity‐related disorders.

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白藜芦醇防止体重增加，抵消内脏脂肪组织功能障碍，改善饮食诱导的肥胖大鼠下丘脑瘦素敏感性

在肥胖中，脂肪细胞大小的增加与代谢并发症有关，而脂肪细胞数量的增加被认为是对抗代谢紊乱的保护机制。脂肪组织功能障碍导致瘦素敏感性降低和能量平衡调节中断。白藜芦醇（Resveratrol， RSV）是一种生物活性化合物，具有潜在的健康益处，包括预防肥胖相关疾病，对肥胖患者的脂肪细胞功能障碍和瘦素信号的调节作用尚不清楚。本研究探讨RSV对肥胖和下丘脑瘦素敏感性的影响。大鼠以自助餐厅饮食喂养9周，随后补充不同剂量的RSV 22天。200 mg/kg RSV剂量降低了肥胖动物的瘦素浓度、体重增加和体脂量，同时减轻了腹膜后脂肪库的脂肪细胞肥大和促进脂肪细胞增生。RSV还改善了下丘脑瘦素敏感性，揭示了RSV摄入对肥胖相关疾病有益的分子机制。

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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.