Anti-obesogenic effect of standardized Brassica juncea extract on bisphenol A-induced 3T3-L1 preadipocytes and C57BL/6J obese mice

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-08-17 DOI:10.1007/s10068-024-01688-9

Ji-Hyun Im, June seok Lim, Xionggao Han, Xiao Men, Geon Oh, Xiaolu Fu, Geun hee Cho, Woon sang Hwang, Sun-Il Choi, Ok-Hwan Lee

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Abstract

Bisphenol A (BPA) is a representative obesogen that induces adipocyte differentiation and lipid accumulation by mimicking the action of hormones. Brassica juncea is a plant belonging to the mustard family, and has antioxidant, anti-inflammatory, and anti-obesity effects. However, its efficacy against obesogen-induced obesity requires further investigation. In this study, we investigated the anti-obesogenic effects of Brassica juncea extract (BJE) on BPA-treated 3T3-L1 preadipocytes and C57BL/6J mice. The treatment with BPA and BJE did not have cytotoxic effects in vitro. In addition, BJE inhibited BPA-induced lipid accumulation and suppressed BPA-induced changes in adipocyte differentiation, adipogenesis, and lipolysis protein expression in 3T3-L1 cells. Oral administration of BJE reduced body weight, adipose tissue mass, and adipocyte size in BPA-induced obese C57BL/6 mice. BJE also regulated the expression of proteins involved in adipocyte differentiation, adipogenesis, and lipolysis. These data demonstrate that BJE is a natural functional substance with anti-obesogenic effects.

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标准化甘蓝提取物对双酚 A 诱导的 3T3-L1 前脂肪细胞和 C57BL/6J 肥胖小鼠的抗致肥作用

双酚 A（BPA）是一种具有代表性的肥胖原，它通过模拟激素的作用诱导脂肪细胞分化和脂质积累。芸苔属芥菜科植物，具有抗氧化、抗炎和抗肥胖的作用。然而，它对肥胖原诱导的肥胖症的疗效还需要进一步研究。在这项研究中，我们研究了芥蓝提取物（BJE）对双酚A处理的3T3-L1前脂肪细胞和C57BL/6J小鼠的抗肥胖作用。在体外，双酚 A 和 BJE 处理没有细胞毒性作用。此外，BJE 还能抑制双酚 A 诱导的脂质积累，并抑制双酚 A 诱导的 3T3-L1 细胞中脂肪细胞分化、脂肪生成和脂肪分解蛋白表达的变化。口服 BJE 可降低双酚 A 诱导的 C57BL/6 肥胖小鼠的体重、脂肪组织质量和脂肪细胞体积。BJE 还能调节参与脂肪细胞分化、脂肪生成和脂肪分解的蛋白质的表达。这些数据表明，BJE 是一种具有抗致肥作用的天然功能性物质。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.