Effect of chestnut (Castanea mollissima) shells flavonoids on pancreatic lipase, steatosis hepatic L-02 cells and gut microbiota

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

Food Science and Biotechnology Pub Date : 2026-03-28 DOI:10.1007/s10068-026-02126-8

Chenyang Xie, Xuewei Huang, Cunwen Wang, Fang Yang

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引用次数: 0

Abstract

Chestnut shell flavonoid (CSF) has been proved to exhibit pancreatic lipase inhibitory effect by our previous research. To further study the effect of CSF on lipid metabolism, three related targets, including pancreatic lipase, L-02 cells and gut microbiota, were investigated. Firstly, the flavonoid compounds in CSF were identified by ultra performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UPLC-ESI–MS/MS). Three key flavonoids—epicatechin (EC), epigallocatechin (EGC) and epigallocatechin-3-gallate (EGCG) were also found to have significant pancreatic lipase inhibition. Molecular docking illustrated that these flavonoids could bind to pancreatic lipase via hydrogen bonds. Additionally, CSF dose-dependently inhibited lipid accumulation in steatotic hepatic L-02 cells, reducing triglycerides (TG), total cholesterol (TC), and non-esterified fatty acids (NEFA). Gut microbiota analysis showed that CSF modulated microbial composition, lowering the Firmicutes/Bacteroidetes ratio, suggesting potential lipid metabolic regulatory effect. In conclusion, flavonoids in CSF could inhibit pancreatic lipase, regulate hepatocyte metabolism and gut microbiota to achieve multi-target regulation of lipid metabolism.

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板栗壳类黄酮对胰腺脂肪酶、脂肪变性肝L-02细胞和肠道微生物群的影响

栗子壳类黄酮（CSF）具有抑制胰脂肪酶的作用。为了进一步研究脑脊液对脂质代谢的影响，我们研究了三个相关靶点，包括胰腺脂肪酶、L-02细胞和肠道微生物群。首先，采用超高效液相色谱-电喷雾电离-串联质谱法（UPLC-ESI-MS /MS）对脑脊液中黄酮类化合物进行鉴定。三种关键类黄酮——表儿茶素（EC）、没食子儿茶素（EGC）和没食子儿茶素-3-没食子酸酯（EGCG）也被发现具有显著的胰脂肪酶抑制作用。分子对接表明，这些类黄酮可以通过氢键与胰脂肪酶结合。此外，脑脊液剂量依赖性地抑制脂肪变性肝L-02细胞中的脂质积累，降低甘油三酯（TG）、总胆固醇（TC）和非酯化脂肪酸（NEFA）。肠道菌群分析显示，脑脊液调节微生物组成，降低厚壁菌门/拟杆菌门比例，提示潜在的脂质代谢调节作用。综上所述，脑脊液中黄酮类化合物可抑制胰腺脂肪酶，调节肝细胞代谢和肠道微生物群，实现多靶点调节脂质代谢。

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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.