不同提取方法制备的沙棘果肉油对人胰岛EndoC-betaH1细胞抗糖尿病活性的评价

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2022-06-01 DOI:10.1016/j.nfs.2022.05.002

Eliza Korkus , Grzegorz Dąbrowski , Marcin Szustak , Sylwester Czaplicki , Rafał Madaj , Arkadiusz Chworoś , Maria Koziołkiewicz , Iwona Konopka , Edyta Gendaszewska-Darmach

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引用次数: 5

摘要

棕榈油酸(POA)在植物中非常罕见，在从沙棘(SB)的果肉中获得的油中含量很高。虽然在单独使用时，POA被证明具有抗糖尿病作用，但还需要更多的研究来证明SB油中存在的POA的应用。我们发现，SB果肉油增强葡萄糖诱导的胰岛素分泌的效力与胰腺β细胞中G蛋白偶联受体的激活有关。在消化的SB油中显示出活性，表明三酰甘油释放的游离脂肪酸是其活性成分。在SB纸浆油的所有脂肪酸中，POA的活性最高。对不同提取方法制备的5种SB油样品的分析表明，不皂化化合物不与脂肪酸发挥协同作用。

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Evaluation of the anti-diabetic activity of sea buckthorn pulp oils prepared with different extraction methods in human islet EndoC-betaH1 cells

Very uncommon within the plants, palmitoleic acid (POA) is present in high amount in the oil obtained from the pulp of the sea buckthorn (SB). Although POA was shown to exert anti-diabetic effects when used separately, more studies are needed to certify the application of POA present in SB oil. We show that the potency of SB pulp oil to augment glucose-induced insulin secretion has been associated with activation of G protein-coupled receptors present in pancreatic β-cells. The activity was shown in digested SB oils suggesting that released from triacylglycerols free fatty acid act as the active components. Among all fatty acids present in SB pulp oil POA demonstrated the highest activity. Analysis of five variants of SB oil samples prepared with different extraction methods revealed that the unsaponifiable compounds do not exert the synergic effect with the fatty acids.

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production