Lycopene Modulates Glycerophospholipid Metabolism and Promotes N-Acylethanolamine Production to Alleviate Obesity

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-07-08 DOI:10.1111/1750-3841.70373

Jingyu Lu, Liyang Zhou, Chang Liu, He Qian

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Abstract

Obesity is often associated with dysregulated glycerophospholipid metabolism. Lycopene is known for its anti-obesity properties. However, the mechanism by which lycopene affects glycerophospholipid metabolism in obesity remains unclear. Here, a lycopene small intestinal sustained-release system (SR-Ly) was designed. Subsequently, SR-Ly was used to interfere with fatty liver caused by high-fat diet in mice. SR-Ly exhibited high encapsulation efficiency, stability, and sustained release, significantly enhancing lycopene's bioavailability. Moreover, treatment with SR-Ly resulted in reduced body weight gain in obese mice. Lipidomic analysis revealed significant modulation of glycerophospholipid pathways with lycopene increasing beneficial glycerophospholipids. Correlation-based analysis further suggested that lycopene may promote the conversion of N-acyl phosphatidylethanolamine to N-acylethanolamines (NAE), highlighting a possible metabolic route of interest. Structural equation modeling supported the association between lycopene intervention and improved glycerophospholipid metabolism. Additionally, compared to lipid oxidation, it was verified at both the gene and protein levels that lycopene has a greater positive effect on lipid synthesis in the mouse liver. Hence, SR-Ly is a promising therapeutic approach for fatty liver, effectively targeting glycerophospholipid metabolism.

Practical Application

SR-Ly enhanced lycopene's stability, bioavailability, and sustained release. SR-Ly reduced body weight gain and modulated glycerophospholipid metabolism. Lycopene promoted N-acyl phosphatidylethanolamine conversion to N-Acylethanolamines. Lycopene improved glycerophospholipid metabolism, favoring lipid synthesis over oxidation.

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番茄红素调节甘油磷脂代谢和促进n -酰基乙醇胺的产生以减轻肥胖

肥胖常与甘油磷脂代谢失调有关。番茄红素以其抗肥胖特性而闻名。然而，番茄红素影响肥胖患者甘油磷脂代谢的机制尚不清楚。本研究设计了番茄红素小肠缓释系统（SR-Ly）。随后，用SR-Ly干预小鼠高脂饮食引起的脂肪肝。SR-Ly具有较高的包封效率、稳定性和缓释性，显著提高了番茄红素的生物利用度。此外，SR-Ly治疗导致肥胖小鼠体重增加减少。脂质组学分析显示，番茄红素显著调节甘油磷脂途径，增加有益的甘油磷脂。相关性分析进一步表明，番茄红素可能促进n-酰基磷脂酰乙醇胺转化为n-酰基乙醇胺（NAE），这可能是一种有趣的代谢途径。结构方程模型支持番茄红素干预与改善甘油磷脂代谢之间的关联。此外，与脂质氧化相比，在基因和蛋白质水平上证实番茄红素对小鼠肝脏脂质合成具有更大的积极作用。因此，SR-Ly是一种很有前途的治疗脂肪肝的方法，有效地靶向甘油磷脂代谢。SR-Ly提高了番茄红素的稳定性、生物利用度和缓释度。SR-Ly减少体重增加和调节甘油磷脂代谢。番茄红素促进n -酰基磷脂酰乙醇胺转化为n -酰基乙醇胺。番茄红素改善甘油磷脂代谢，有利于脂质合成而不是氧化。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.