Betaine Suppresses Lipid Accumulation in Liver: Inhibition of FoxO6 and PPARγ Interaction.

IF 1.7 3区 农林科学 Q4 CHEMISTRY, MEDICINAL Journal of medicinal food Pub Date : 2024-09-12 DOI:10.1089/jmf.2024.k.0150
Min Hi Park,Dae Hyun Kim
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Abstract

Betaine is the major water-soluble component of Lycium chinensis. Although there are reports of a protective effect of betaine on fatty liver disease, the underlying mechanisms are unclear. We attempted to elucidate the molecular regulation of betaine on hyperglycemia-induced hepatic lipid accumulation via Forkhead box O (FoxO)6 activation. HepG2 cells and liver tissue isolated from db/db mice treated with betaine were used. The present study investigated whether betaine ameliorates hepatic steatosis by inhibiting FoxO6/peroxisome proliferator-activated receptor gamma (PPARγ) signaling in liver cells. Interestingly, betaine notably decreased lipid accumulation in tissues with FoxO6-induced mRNA expression of lipogenesis-related genes. Furthermore, betaine inhibited the FoxO6 interaction with PPARγ and cellular triglycerides in high-glucose- or FoxO6-overexpression-treated liver cells. In addition, we confirmed that betaine administration via oral gavage significantly ameliorated hepatic steatosis in db/db mice. We conclude that betaine ameliorates hepatic steatosis, at least in part, by inhibiting the interaction between FoxO6 and PPARγ, thereby suppressing lipogenic gene transcription.
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甜菜碱抑制肝脏中的脂质积累:抑制 FoxO6 和 PPARγ 的相互作用
甜菜碱是枸杞的主要水溶性成分。虽然有报道称甜菜碱对脂肪肝有保护作用,但其潜在机制尚不清楚。我们试图阐明甜菜碱通过激活叉头盒O(FoxO)6对高血糖诱导的肝脏脂质积累的分子调控。本研究使用了用甜菜碱处理的 HepG2 细胞和从 db/db 小鼠中分离的肝组织。本研究探讨了甜菜碱是否能通过抑制肝细胞中的FoxO6/过氧化物酶体增殖激活受体γ(PPARγ)信号转导来改善肝脂肪变性。有趣的是,甜菜碱能显著减少组织中因 FoxO6 诱导的脂肪生成相关基因 mRNA 表达而导致的脂质积累。此外,甜菜碱还抑制了 FoxO6 与 PPARγ 的相互作用,并抑制了高葡萄糖或 FoxO6 表达过高的肝细胞中的细胞甘油三酯。此外,我们还证实,通过口服甜菜碱能显著改善 db/db 小鼠的肝脂肪变性。我们的结论是,甜菜碱至少部分是通过抑制 FoxO6 和 PPARγ 之间的相互作用从而抑制致脂基因转录来改善肝脂肪变性的。
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来源期刊
Journal of medicinal food
Journal of medicinal food 医学-食品科技
CiteScore
4.50
自引率
0.00%
发文量
154
审稿时长
4.5 months
期刊介绍: Journal of Medicinal Food is the only peer-reviewed journal focusing exclusively on the medicinal value and biomedical effects of food materials. International in scope, the Journal advances the knowledge of the development of new food products and dietary supplements targeted at promoting health and the prevention and treatment of disease.
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