Anti-obesity effects of fucoxanthin and conjugated linoleic acid complex liposomes in high-fat diet mice through regulation of AMPK signaling pathway

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2026-01-01 Epub Date: 2026-01-06 DOI:10.1016/j.jff.2025.107142

Jiyan Sun , Yanxiaofan Sun , Yuxin Shi , Xuhui Lei , Zhiying Xu , Yichao Ma , Shu Liu , Yunhai He , Qiukuan Wang , Dandan Ren

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Abstract

Solving the problem of obesity has been globally recognized as a crucial public health challenge. Recent studies have shown that fucoxanthin and conjugated linoleic acid could work together to exert an anti-obesity effect. In this study, sodium alginate- and chitosan-modified fucoxanthin and conjugated linoleic acid complex liposome (S-C-L) was prepared and characterized. The anti-obesity effect and mechanism of action of S-C-L were evaluated by establishing an obese mouse model. The results indicated that S-C-L reduced the weight and fat content of obese mice and improved their oxidative stress state. It regulated the expression levels of mRNA and protein by activating the AMPK signaling pathway, thereby enhancing energy expenditure and inhibiting the differentiation of adipocytes, confirming its anti-obesity properties. Comprehensive analysis indicated that S-C-L had broad application potential in the development of anti-obesity foods and health products.

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岩藻黄素和共轭亚油酸复合脂质体通过调节AMPK信号通路对高脂饮食小鼠的抗肥胖作用

解决肥胖问题已被全球公认为一项至关重要的公共卫生挑战。最近的研究表明岩藻黄质和共轭亚油酸可以共同发挥抗肥胖作用。本研究制备了海藻酸钠和壳聚糖修饰的岩藻黄质和共轭亚油酸络合物脂质体（S-C-L），并对其进行了表征。通过建立肥胖小鼠模型，评价S-C-L的抗肥胖作用及作用机制。结果表明，S-C-L能降低肥胖小鼠的体重和脂肪含量，改善其氧化应激状态。它通过激活AMPK信号通路调节mRNA和蛋白的表达水平，从而增加能量消耗，抑制脂肪细胞的分化，证实了其抗肥胖的特性。综合分析表明，S-C-L在抗肥胖食品和保健产品开发中具有广阔的应用潜力。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.