A traditional fermented bamboo shoot reduces intracellular fat accumulation and promotes fat browning in differentiated 3T3-L1 adipocyte cells through the activation of the AMPK signaling pathway

IF 7.4 Q1 FOOD SCIENCE & TECHNOLOGY Food frontiers Pub Date : 2024-05-02 DOI:10.1002/fft2.405
Sagar R Barge, Anupam Bhattacharya, Arun Kumar, Sushmita Das, Tulsi Joishy, Ashis K Mukherjee, Maloyjo Joyraj Bhattacharjee, Mojibur R Khan
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Abstract

Functional foods, such as fermented bamboo shoots, have a long history of consumption among the ethnic communities in northeast India. These locally fermented bamboo shoots contain a wealth of beneficial microbes and metabolites that can help combat metabolic syndromes like obesity. However, the precise effects and mechanism behind fermented bamboo shoot products and their anti-obesity properties remain unknown. This study aims to explore the different types of fermented bamboo shoot products to determine their potential anti-obesity effects as well as to analyze their microbial diversity and metabolite profiles. Using both culture-dependent and culture-independent methods, we found a high abundance of lactic acid bacteria from the Firmicutes and Proteobacteria phyla in the sample. Gas chromatography–mass spectrometry (GC–MS) based untargeted metabolite profiling detected several aroma-active compounds, bioactive metabolites, short-chain fatty acids, and essential amino acids in the samples. The water extract derived from a particular type of fermented bamboo shoot, Melye-amiley, was found to significantly reduce intracellular lipid accumulation in cultured 3T3-L1 cells. In addition, this extract increased the expression of lipolytic (hormone-sensitive lipase, lipoprotein lipase, and adipose triglyceride lipase) and browning regulator genes (uncoupling protein [UCP1], PRDM16, and PGC1-alpha). By activating the AMPK signaling pathway, the water extract from Melye-amiley also upregulated thermogenic protein expression and promoted mitochondrial biogenesis and fatty acid β-oxidation. These findings suggest that fermented bamboo shoot extract has promising anti-obesity effects by boosting energy expenditure in white adipocytes. Future research is necessary to identify the active ingredient(s) that may lead to new therapies to treat obesity.

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一种传统发酵竹笋通过激活 AMPK 信号通路减少细胞内脂肪积累并促进分化的 3T3-L1 脂肪细胞的脂肪棕色化
发酵竹笋等功能食品在印度东北部的少数民族社区中有着悠久的食用历史。这些当地发酵的竹笋含有大量有益微生物和代谢物,有助于防治肥胖等代谢综合征。然而,发酵竹笋产品及其抗肥胖特性背后的确切作用和机制仍不为人知。本研究旨在探索不同类型的发酵竹笋产品,以确定其潜在的抗肥胖功效,并分析其微生物多样性和代谢物特征。通过使用依赖培养和不依赖培养的方法,我们发现样品中含有大量的乳酸菌,这些乳酸菌来自固醇菌门和变形菌门。基于气相色谱-质谱(GC-MS)的非靶向代谢物分析检测出了样品中的多种芳香活性化合物、生物活性代谢物、短链脂肪酸和必需氨基酸。研究发现,从一种特殊的发酵竹笋(Melye-amiley)中提取的水提取物能显著减少培养的 3T3-L1 细胞中的细胞内脂质积累。此外,这种提取物还能增加脂肪分解基因(激素敏感脂肪酶、脂蛋白脂肪酶和脂肪甘油三酯脂肪酶)和褐变调节基因(解偶联蛋白 [UCP1]、PRDM16 和 PGC1-alpha)的表达。通过激活 AMPK 信号通路,Melye-amiley 水提取物还能上调生热蛋白的表达,促进线粒体生物生成和脂肪酸β氧化。这些研究结果表明,发酵竹笋提取物通过促进白色脂肪细胞的能量消耗,具有良好的抗肥胖效果。未来的研究有必要确定其活性成分,从而开发出治疗肥胖症的新疗法。
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