Mulberry galacto-oligosaccharides ameliorates non-alcoholic fatty liver disease in mice induced by a high-fat diet

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2024-10-19 DOI:10.1016/j.jff.2024.106522

Erna Li, Xinru Chen, Sentai Liao, Daorui Pang, Qian Li, Yuxiao Zou

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Abstract

A type of oligosaccharide named mulberry galacto-oligosaccharides (MGO), was isolated from mulberry with a galactose-only, weighs 987 Da and displays diverse biological properties. The objective of this work was to investigate the protective effects of MGO in non-alcoholic fatty liver disease (NAFLD) mice. The results showed that MGO can reduce the body weight and liver weight of NAFLD mice, and reduce the levels of NEFA, TG, TC and LDL-C in serum and liver as well as the activities of AST and ALT. Increase HDL-C content, SOD, and GSH activity in serum and improve pathological damage. MGO regulates the AMPK lipid metabolism pathway, upregulates the expression of ATGL, downregulates the expression of SREBP-1, inhibits lipogenesis, and promotes lipolysis. MGO alleviates liver function damage in NAFLD mice, improves blood lipids, liver metabolism, and increases the body’s antioxidant capacity, suggesting MGO potential as a dietary supplement and functional food to combat HFD-induced NAFLD.

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桑椹半乳寡糖可改善高脂饮食诱发的小鼠非酒精性脂肪肝

从桑葚中分离出了一种名为桑葚半乳寡糖（MGO）的寡糖，其中只有半乳糖，重 987 Da，具有多种生物特性。这项工作的目的是研究 MGO 对非酒精性脂肪肝（NAFLD）小鼠的保护作用。结果表明，MGO 能减轻非酒精性脂肪肝小鼠的体重和肝脏重量，降低血清和肝脏中 NEFA、TG、TC 和 LDL-C 的水平以及 AST 和 ALT 的活性。提高血清中 HDL-C 含量、SOD 和 GSH 活性，改善病理损伤。MGO 可调节 AMPK 脂质代谢途径，上调 ATGL 的表达，下调 SREBP-1 的表达，抑制脂肪生成，促进脂肪分解。MGO 可减轻非酒精性脂肪肝小鼠的肝功能损伤，改善血脂和肝脏代谢，提高机体抗氧化能力。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.