Kiwifruit Peel Polyphenols Regulate Lipid Metabolism Disorders Induced by a High Fat Diet in Rats

被引：0
|
作者：
Su T. [1 ]
Yuan M. [1 ]
Zhou Y. [2 ]
Sun X. [2 ]
Zhang Q. [2 ]
机构：
[1] Key Laboratory of Environmental Pollution Monitoring and Disease Control, School of Public Health, Guizhou Medical University, Guiyang
[2] College of Food Science, Guizhou Medical University, Guiyang
来源：
Zhou, Yan (215336380@qq.com) | 1600年 / Chinese Chamber of Commerce卷 / 41期
关键词：
High-fat diet; Kiwifruit; Lipid metabolism; Polyphenols;
D O I：
10.7506/spkx1002-6630-20191014-124
中图分类号：
学科分类号：
摘要：
Objective: To investigate the effect of kiwifruit peel polyphenols on lipid metabolism in rats fed on high fat diet and its underlying mechanism. Methods: Male SD rats were randomly divided into five groups: normal control (NC), high fat diet (HF), and low-dose (LKP), middle-dose (MKP), and high-dose kiwifruit polyphenols (HKP) groups. At the end of the 9-week feeding period, all rats were sacrificed. The liver index, fat index, mesenteric fat mass, abdominal fat mass, and epididymal and perirenal fat pad mass, and serum total cholesterol (TC), triglyceride (TG), low-density lipoprotein (LDL), high-density lipoprotein (HDL) and free fatty acids (FFA) were examined. The mRNA expression of fatty acid synthase(FAS), acetyl CoA-carboxylase (ACC), carnitine palmityl transferase 1 (CPT-1) and peroxisome proliferator activated receptor α (PPAR-α) genes in liver were assayed. Results: Compared with the HF group, the liver index in all intervention groups and the fat index in the MKP and HKP groups were significantly decreased (P < 0.05). The masses of mesenteric fat and epididymal and perirenal fat pads in the MKP and HKP groups were significantly lower than those in the HF group(P < 0.05) while there was no significant difference in abdominal fat mass. Serum TG and LDL-C were significantly decreased in each intervention group (P < 0.05). In the MKP and HKP groups, TC and FFA were decreased significantly whereas HDL-C was increased significantly (P < 0.05). The expression of fat synthesis-related genes (ACC and FAS) was significantly down-regulated (P < 0.05), while the expression of fat decomposition-related gene (CPT-1) was significantly upregulated in all intervention groups (P < 0.05). Moreover, the expression of PPAR-α in the MKP and HKP groups was also significantly upregulated (P < 0.05). Conclusion: Kiwifruit peel polyphenols can alleviate lipid metabolism disorder caused by high fat diet. The underlying mechanism is related to the inhibition of fatty acid synthesis in the liver and the promotion of oxidative decomposition of fatty acids. © 2020, China Food Publishing Company. All right reserved.
引用
收藏
页码：196 / 201
页数：5
相关论文
共 26 条
  • [11] KIM H J, HONG S H, CHANG S H, Et al., Effects of feeding a diet containing Gymnema sylvestre extract: attenuating progression of obesity in C57BL/6J mice[J], Asian Pacific Journal of Tropical Medicine, 9, 5, pp. 425-431, (2016)
  • [12] NILANJAN G, GANG G L, MORINGA O L., Seed extract prevents fat diet induced oxidative stress in mice and protects liver cell-nuclei from hydroxyl radical mediated damage, Indian Journal of Experimental Biology, 53, 12, pp. 794-802, (2015)
  • [13] 2
  • [14] MA S H, KIM C, NEILSON A P, Et al., Comparison of common analytical methods for the quantification of total polyphenols and flavanols in fruit juices and ciders, Journal of Food Science, 84, 8, pp. 2147-2158, (2019)
  • [15] 9
  • [16] pp. 19-20, (2016)
  • [17] WIJNGAARD H, ROSSLE C, BRUNTON N., A survey of Irish fruit and vegetable waste and by-products as a source of polyphenolic antioxidants, Food Chemistry, 116, 1, pp. 202-207, (2009)
  • [18] pp. 36-38, (2018)
  • [19] PONZIANI F R, PECERE S, GASBARRINI A, Et al., Physiology and pathophysiology of liver lipid metabolism, Expert Review of Gastroenology & Hepatology, 9, 8, pp. 1055-1067, (2015)
  • [20] ADRIANO L, CLAUDIO P, PIA M M, Et al., Polyphenol-rich virgin olive oil reduces insulin resistance and liver inflammation and improves mitochondrial dysfunction in high-fat diet fed rats, Food &Nutrition Research, 61, 3, pp. 160-168, (2017)
123