Curcumin alleviates visceral adiposity via inhibiting GIP release from hypoxic intestinal damage in MASH rats.

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2025-06-11 DOI:10.1038/s41538-025-00466-z

Yingyi Liao, Xingyu Xie, Zixin Lin, Ning Huang, Guilan Wei, Jiazhen Wu, Yucui Li, Jiannan Chen, Ziren Su, Xiuting Yu, Liping Chen, Yuhong Liu

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引用次数: 0

Abstract

Visceral adiposity is an important characteristic of metabolic dysfunction-associated steatohepatitis (MASH) that affects its development. Curcumin (Cur) attenuates MASH through microbial biotransformation. However, antibiotics (Abx) do not weaken but rather enhance the resistance to weight gain of Cur on MASH rats. The resistance to weight gain mechanism of Cur is different from its anti-MASH effect, which may relate to alleviate visceral adiposity. Here we investigated the mechanism of Cur against visceral adiposity in high-fat diet-induced MASH rats. The results demonstrated that Cur and Abx reduced body, liver and visceral fat weights of MASH rats. Unlike Abx, which induces resistance to weight gain by reducing appetite, Cur mainly reduced the weight of visceral fat, especially that of perirenal fat. Intriguingly, the reduction in perirenal fat caused by Cur was attributed to its specific inhibition of gastric inhibitory polypeptide (GIP) release. The Cur-induced decrease in intestinal GIP release inhibited the activation of GIP receptors to alleviate adipogenesis and inflammation in perirenal adipose tissue. Moreover, Cur alleviated intestinal epithelium and vascular barrier disruption-mediated hypoxia to inhibit GIP release. In summary, the pharmacological effects of Cur on visceral adiposity were mainly contributed by inhibiting gut barrier disruption-mediated hypoxia to attenuate GIP release.

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姜黄素通过抑制缺氧肠道损伤的GIP释放来减轻内脏脂肪。

内脏肥胖是代谢功能障碍相关脂肪性肝炎（MASH）的重要特征，影响其发展。姜黄素（Cur）通过微生物转化降低MASH。然而，抗生素（Abx）并没有减弱，反而增强了MASH大鼠对Cur增重的抵抗力。枸柚抗增重机制与其抗mash作用不同，可能与减轻内脏脂肪有关。本研究探讨了Cur对高脂饮食诱导的MASH大鼠内脏肥胖的作用机制。结果表明，Cur和Abx降低了MASH大鼠的体、肝和内脏脂肪重量。与Abx通过减少食欲诱导对体重增加的抵抗不同，Cur主要减少内脏脂肪的重量，尤其是肾周脂肪的重量。有趣的是，Cur引起的肾周脂肪减少归因于其对胃抑制性多肽（GIP）释放的特异性抑制。curc诱导的肠道GIP释放减少抑制GIP受体的激活，从而减轻肾周脂肪组织的脂肪形成和炎症。此外，Cur可减轻肠上皮和血管屏障破坏介导的缺氧，从而抑制GIP的释放。综上所述，Cur对内脏脂肪的药理作用主要是通过抑制肠道屏障破坏介导的缺氧来减弱GIP的释放。

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

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.