姜黄根茎提取物可激活棕色脂肪细胞并抑制高脂饮食小鼠的脂肪生成

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-09-30 DOI:10.1016/j.jff.2024.106490

Hye-Bin Lee , Yu Ra Lee , Guijae Yoo , Sangeun Yim , Hee-Kyoung Son , Choon Gil Kang , Jae Hyeok Jo , Eunjung Lee , Ho-Young Park

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引用次数: 0

摘要

肠道、脂肪和肝脏组织之间的相互作用在代谢性内毒素血症和肠道菌群失调中发挥着重要作用。本研究探讨了莪术根茎提取物（CRE）在改善高脂饮食（HFD）诱导的代谢紊乱和调节肠道环境方面的有效性。CRE 处理可抑制 3T3-L1 白色脂肪细胞中的脂质积累，并激活 T37i 棕色脂肪细胞中的产热相关基因。给喂食高氟日粮的小鼠服用 CRE 8 周，并分析血清、粪便、结肠、白色脂肪和肝脏组织。CRE 通过抑制体重和脂肪量的增加、脂肪细胞的大小、胰岛素抵抗和肝脏脂肪变性，改善了 HFD 诱导的肥胖小鼠的代谢紊乱症状。CRE 通过抑制肠道通透性、代谢性内毒素血症和新生脂肪生成以及促进肠道屏障完整性，调节基于肠道轴的机制。血清代谢物与大多数代谢紊乱的生物标志物呈负相关。因此，CRE 可以通过改善肠道环境和调节肠道轴来缓解代谢紊乱。

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Curcuma longa rhizome extract activates brown adipocytes and inhibits lipogenesis in high-fat diet-fed mice

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Curcuma longa rhizome extract activates brown adipocytes and inhibits lipogenesis in high-fat diet-fed mice

Interactions between the gut, adipose, and liver tissues play important roles in metabolic endotoxemia and gut dysbiosis. This study explored the effectiveness of Curcuma longa rhizome extract (CRE) in improving high-fat diet (HFD)-induced metabolic disorders and modulating gut environments. CRE treatment inhibited lipid accumulation in 3T3-L1 white adipocytes and activated thermogenesis-related genes in T37i brown adipocytes. CRE was administered to HFD-fed mice for 8 weeks, and serum, feces, colon, white adipose, and liver tissue were analyzed. CRE ameliorated the symptoms of metabolic disorders in mice with HFD-induced obesity by suppressing body weight and fat mass gain, adipocyte size, insulin resistance, and hepatic steatosis. CRE regulated gut axis-based mechanisms by inhibiting gut permeability, metabolic endotoxemia, and de novo lipogenesis, and promoting gut barrier integrity. Serum metabolites were negatively correlated with most biomarkers for metabolic disorders. Therefore, CRE could alleviate metabolic disorders by improving the intestinal environment and modulating the gut axis.

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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.