Wheat sprouts (Triticum aestivum Linn.) cultured by a smart farm system ameliorate NAFLD through the AMPK-mediated SREBP signaling pathway

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2023-04-15 DOI:10.1007/s10068-023-01289-y

BoYoon Chang, JinHye Bae, SeungBeom Yun, YongDuk Kim, SeongJin Park, SungYeon Kim

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引用次数: 1

Abstract

Wheat is cultivated worldwide and is the most widely distributed food crop. Wheat is a staple crop in many countries. However, the effects of various cultivation methods on the efficacy of wheat sprouts have not been determined. This study investigated wheat sprouts obtained using a standardized smart farm system (WS-S) to improve the effects of non-alcoholic fatty liver disease (NAFLD) and molecular mechanism. Wheat sprouts significantly attenuated the accumulation of lipid droplets in FFA-induced HepG2 cells through AMPK pathway activity. In vivo experiments showed that WS-S significantly lowered body weight gain and decreased adipose tissue, lipid, aspartate transaminase, and alanine aminotransferase levels in HFD/F-treated mice. Furthermore, WS-S stimulated the phosphorylation of ACC and peroxisome proliferator-activated receptor alpha via the AMPK pathway and inhibited SREBP-1/FAS signaling to inhibit de novo adipogenesis and increase fatty acid oxidation. These results suggest that WS-S ameliorates NAFLD by regulating fatty acid metabolism via the AMPK pathway.

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智能农场系统培养的小麦芽(Triticum aestivum Linn.)通过ampk介导的SREBP信号通路改善NAFLD

小麦在世界各地都有种植，是分布最广泛的粮食作物。小麦是许多国家的主要作物。然而，各种栽培方法对小麦芽的功效的影响尚未确定。本研究研究了使用标准化智能农场系统(WS-S)获得的小麦芽对非酒精性脂肪性肝病(NAFLD)的改善作用及其分子机制。小麦芽通过AMPK通路活性显著减弱ffa诱导的HepG2细胞脂滴的积累。体内实验表明，WS-S可显著降低HFD/ f处理小鼠的体重增加，降低脂肪组织、脂质、天冬氨酸转氨酶和丙氨酸转氨酶水平。此外，WS-S通过AMPK途径刺激ACC和过氧化物酶体增殖物激活受体α的磷酸化，抑制SREBP-1/FAS信号通路，从而抑制新生脂肪形成，增加脂肪酸氧化。这些结果表明WS-S通过AMPK通路调节脂肪酸代谢来改善NAFLD。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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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.