Anti-obesity potential of corn silks: Relationships of phytochemicals and antioxidation, anti-pre-adipocyte proliferation, anti-adipogenesis, and lipolysis induction

被引：44

作者：

Chaiittianan, Rungsiri ^{[1
]}

Chayopas, Pimchanit ^{[2
]}

Rattanathongkom, Ariya ^{[3
]}

Tippayawat, Patcharaporn ^{[4
]}

Sutthanut, Khaetthareeya ^{[2
]}

机构：

[1] Khon Kaen Univ, Grad Sch, Biomed Sci, Khon Kaen 40002, Thailand

[2] Khon Kaen Univ, Fac Pharmaceut Sci, Dept Pharmaceut Chem, Khon Kaen 40002, Thailand

[3] Khon Kaen Univ, Dept Oral Biol, Fac Dent, Khon Kaen 40002, Thailand

[4] Khon Kaen Univ, Fac Associated Med Sci, Khon Kaen 40002, Thailand

来源：

JOURNAL OF FUNCTIONAL FOODS | 2016年 / 23卷

关键词：

Corn silk; Phytochemicals; Anti-adipogenesis; Lipolysis; Triacylglycerol synthesis; 3T3-L1; adipocyte; ZEA-MAYS L; FERULIC ACID; 3T3-L1; PREADIPOCYTES; DIETARY POLYPHENOLS; METABOLIC SYNDROME; PHENOLIC-ACIDS; OBESITY; FLAVONOIDS; QUERCETIN; EXTRACTS;

D O I：

10.1016/j.jff.2016.03.010

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The 50% ethanolic corn silk extracts (CSEs) derived from sweet (SP and SV) and waxy corn silk (KJ and KT) cultivars were investigated for their phytochemical compositions using HPLC-UV method, antioxidation using FRAP and DPPH assays and anti-obesity potential in 3T3-L1 adipocyte. Different major compositions among CSEs were manifested: flavonoids as quercetin glucoside derivatives and phenolics as ferulic acid in sweet CSEs, and phenolics as p-coumaric acid and derivatives of gallic acid in waxy CSEs. Related to high phytochemical contents, the antioxidant activity, anti-pre-adipocyte proliferation, anti-adipogenesis, and lipolysis induction in sweet CSEs were higher than in waxy CSEs. Moreover, significant correlations between phytochemical contents and anti-proliferation and anti-adipocyte differentiation were indicated in sweet CSEs. Interestingly, lipolysis induction was detected in both sweet and waxy CSEs. Conclusively, the anti-obesity potential of CSEs involving anti-adipogenesis and lipolysis induction is manifested in association with the composition of flavonoids and phenolics as the functional ingredient. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：497 / 510

页数：14

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