Hyo-Geun Lee , D.P. Nagahawatta , M.J.M.S. Kurera , Kyung-Mo Song , Yun-Sang Choi , You-Jin Jeon , Min-Cheol Kang
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引用次数: 0
摘要
从马尾藻中可分离出低分子量多糖（LMPST），并进行了体外实验以评估其对脂质的抑制作用。研究人员从马尾藻中获得了两种性质的 LMPST，并评估了它们对棕榈酸（PA）诱导的 HepG2 和 3T3-L1 细胞脂质增加的 LMPST 作用。LMPST 处理可减少 PA 处理的上述细胞中的脂质沉积、细胞内游离脂肪酸和甘油三酯强度。机理研究表明，LMPST2 能显著抑制脂肪生成，刺激 PA 处理的 3T3-L1 细胞的脂肪分解途径。此外，在 PA 处理过的 HepG2 细胞中，LMPST2 能明显增加游离脂肪酸的氧化。鉴于这些建设性特性，S. thunbergii 的 LMPST2 是减少细胞内脂质的潜在候选物质，也是这些情况下的一种治疗剂。
Effects of low molecular weight polysaccharide from Sargassum thunbergii against palmitic acid-induced intracellular lipid accumulation in 3T3-L1 adipocyte and HepG2 cells
Low molecular weight polysaccharides can be isolated from Sargassum thunbergii (LMPST) and in vitro experiments were conducted to evaluate the inhibitory effects on lipids. Two natures of LMPST were attained from S. thunbergii and appraised their LMPST on palmitic acid (PA) induced lipid accretion in HepG2, and 3T3-L1 cells. LMPST treatment lessened lipid deposition and intracellular free fatty acid and triglyceride intensities in PA-treated above mentioned cells. The mechanistic study publicized that LMPST2 significantly suppressed adipogenesis and stimulated the PA-treated 3T3-L1 cells occupied in the lipolysis pathway. Furthermore, in PA-treated HepG2 cells, the free fatty acid oxidation was significantly increased by LMPST2. Given these constructive properties of LMPST2 from S. thunbergii, is a potential candidate for diminishing the intracellular lipids, and for a therapeutic agent in those conditions.
期刊介绍：
Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.
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