Extract of camellia seed cake ameliorates glycolipid metabolism disorder in mice through inhibiting ACOX1 activity

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-01 DOI:10.1016/j.fochx.2025.102707

Bolin Chen , Li Ma , Xinzhi Chen , Zhigang Li , Qinhe Zhu , Changwei Liu , Haixiang He , Zhixu Zhang , Chuyi Zhou , Guanying Liu , Yuqiao Zhou , Senwen Deng , Shiyin Guo , Yongzhong Chen

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引用次数: 0

Abstract

Acyl-CoA oxidase 1 (ACOX1) plays a key role in glycolipid metabolism disorders. Camellia seed cake, a byproduct of oil production, was identified as a source of ACOX1 inhibitors. Under optimized conditions (58 % ethanol, 70 °C, 62 min), the extract exhibited an 83.55 % inhibition rate and an IC₅₀ of 18.88 mg/mL after purification. Among 138 compounds identified in the extract, 57 were flavonoids, with luteolin-4’-O-glucoside showing the highest binding affinity to ACOX1. In diabetic mice, the extract significantly reduced hepatic ACOX1 activity by 46.49 % and blood glucose levels by 25.76 %, and simultaneously decreased blood lipids and alleviated hepatic lipid accumulation. Oxidative stress was mitigated through reduced H₂O₂ production and enhanced antioxidant enzyme activity. Furthermore, ACOX1 inhibition lowered the hepatic NADH/NAD⁺ ratio by 34.96 %, thereby upregulating SIRT1 expression by 20.00 % and suppressing UCP2 by 33.04 %, ultimately increasing ATP levels by 14.66 %. Collectively, camellia seed cake extract ameliorates glycolipid metabolism disorders via ACOX1 inhibition.

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山茶籽饼提取物通过抑制ACOX1活性改善小鼠糖脂代谢紊乱

酰基辅酶a氧化酶1 （ACOX1）在糖脂代谢紊乱中起关键作用。油茶籽饼是石油生产的副产品，被确定为ACOX1抑制剂的来源。在最佳条件下（58%乙醇，70℃，62 min），提取液的抑制率为83.55%，IC50为18.88 mg/mL。其中黄酮类化合物57种，其中木犀草素-4′- o -葡萄糖苷与ACOX1的结合亲和力最高。在糖尿病小鼠中，该提取物可使肝脏ACOX1活性降低46.49%，使血糖水平降低25.76%，同时降低血脂，减轻肝脏脂质积累。氧化应激通过减少H₂O₂产生和增强抗氧化酶活性来减轻。此外，ACOX1抑制使肝脏NADH/NAD+比值降低34.96%，从而上调SIRT1表达20.00%，抑制UCP2 33.04%，最终使ATP水平升高14.66%。总的来说，山茶籽饼提取物通过抑制ACOX1改善糖脂代谢紊乱。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.