核桃壳提取物对高脂饮食诱发肥胖大鼠脂质代谢和血清代谢组学的影响

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

Journal of Functional Foods Pub Date : 2024-11-01 DOI:10.1016/j.jff.2024.106558

Xu Zhang , Yan Luo , Li Qin , Yage Ma , Dan Chen , Shenglan Zhao

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引用次数: 0

摘要

核桃壳含有丰富的类黄酮和酚类化合物，具有降血脂、抗氧化和抗炎特性；但是，它们对血脂的影响还没有广泛的记载。我们研究了核桃壳提取物（WSE）对肥胖大鼠脂质代谢和血清代谢组学的影响。结果表明，WSE 可降低肥胖大鼠的体重、血清 TC、TG 和 LDL-c 水平，提高 HDL-c 水平（p < 0.05）。它还能降低肝酶（ALT 和 AST）的活性，调节主要脂质代谢标志物的水平，下调 LEP 和 FAS，上调 ADP、PPAR-γ 和 HSL。此外，利用血清代谢组学分析确定了 29 种不同的代谢物，其中 4 种与糖脂代谢的相关性最为显著。这些结果表明，WSE 治疗高脂血症的潜在作用机制与其对糖脂代谢途径的调节作用有关。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Effects of walnut shell extract on lipid metabolism and serum metabolomics in rats with high-fat diet-induced obesity

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Effects of walnut shell extract on lipid metabolism and serum metabolomics in rats with high-fat diet-induced obesity

Rich in flavonoids and phenolic compounds, walnut shells have lipid-lowering, antioxidant, and anti-inflammatory properties; however, their impact on blood lipids has not been widely documented. We investigated the effects of walnut shell extract (WSE) on the lipid metabolism and serum metabolomics of rats with obesity. The results showed that WSE reduced the body weight and serum TC、TG and LDL-c levels and increased the HDL-c levels in obese rats (p < 0.05). It also decreased the activities of liver enzymes (ALT and AST), and modulated the levels of major lipid metabolism markers, downregulating LEP and FAS and upregulating ADP, PPAR-γ, and HSL. Additionally, serum metabolomic profiling was used to identify 29 differential metabolites, four of which were most significantly correlated with glycolipid metabolism. These results suggest that the potential mechanism of action of WSE in the treatment of hyperlipidemia is related to its regulatory effects on glycolipid metabolic pathways.

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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.