Exploring the inhibitory effects of Brassica juncea extract and sinigrin on lipid accumulation in BPA-Induced 3T3-L1 cells via the glucocorticoid receptor and peroxisome proliferator-activated receptor-γ pathways

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-06-13 DOI:10.1007/s10068-025-01915-x

Ji-Hyun Im, Geon Oh, Xiaolu Fu, June seok Lim, Min-Hye Kim, Yeon-Seok Seong, Sun-Il Choi, Ok-Hwan Lee

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Abstract

Obesogens, such as bisphenol A (BPA), are emerging models for obesity research, yet their mechanisms remain less explored. While BPA has been extensively studied for its estrogen receptor interactions, its effects on the glucocorticoid receptor (GR) remain unclear. This study explored the role of the GR in BPA-induced lipid accumulation using the GR antagonist mifepristone (10 μM) and the PPAR-γ antagonist GW9662 (15 μM) in 3T3-L1 preadipocytes. Both antagonists significantly reduced BPA-induced lipid accumulation. Furthermore, co-treatment with Brassica juncea extract (BJE, 800 μg/mL) or its bioactive component sinigrin (36 μM) alongside the antagonists preserved the inhibitory effect on lipid accumulation without compromising cell viability. Mechanistic investigations revealed that BJE and sinigrin suppressed phospho-GR and PPAR-γ protein expression. Overall, the findings indicate that BPA promotes adipocyte differentiation via both GR and PPAR-γ pathways and that BJE and sinigrin may serve as natural anti-obesogenic agents targeting these mechanisms.

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探讨芥菜提取物和紫荆素通过糖皮质激素受体和过氧化物酶体增殖激活受体-γ途径对bpa诱导的3T3-L1细胞脂质积累的抑制作用。

肥胖原，如双酚A (BPA)，是肥胖研究的新兴模型，但其机制尚不清楚。尽管BPA与雌激素受体的相互作用已被广泛研究，但其对糖皮质激素受体（GR）的影响仍不清楚。本研究利用GR拮抗剂米非司酮（10 μM）和PPAR-γ拮抗剂GW9662 （15 μM）在3T3-L1前脂肪细胞中探讨GR在bpa诱导的脂质积累中的作用。两种拮抗剂均可显著降低bpa诱导的脂质积累。此外，与芥菜提取物（BJE, 800 μg/mL）或其活性成分紫红素（36 μM）与拮抗剂共同处理，在不影响细胞活力的情况下，保持了对脂质积累的抑制作用。机制研究表明，BJE和sinigin抑制了磷酸化gr和PPAR-γ蛋白的表达。总的来说，研究结果表明BPA通过GR和PPAR-γ途径促进脂肪细胞分化，BJE和sinigin可能是针对这些机制的天然抗肥胖药物。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.