Metabolic profiling of abdominal subcutaneous adipose tissue reveals effects of apple polyphenols for reversing high-fat diet induced obesity in C57BL/6 J mice

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-01-27 DOI:10.1016/j.foodchem.2025.143055
Min Yan , Jinpeng Hu , Lan Wang , Ting Zhang , Zhengcao Xiao , Yahong Yuan , Tianli Yue
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Abstract

Apple polyphenols (APP) can reduce obesity. However, the effects of APP on abdominal subcutaneous adipose tissue (aSAT) at metabolic level were unclear. In this study, 5-week APP intervenes were conducted on 10-week high-fat diet (HFD) feeding mice with doses of 200 and 500 mg/kg b.w./day, followed by ultra-high-performance liquid chromatography-mass spectrometry based untargeted metabolomics analysis. As expected, APP obviously reversed aSAT weight and index, as well as activities of myeloperoxidase, glutathione peroxidase, superoxide dismutase and catalase. Euclidean distance between HFD and normal chow diet (NCD) group was shortened. 64 and 127 differential metabolites were found in 200 and 500 mg/kg b.w./day group, with 12 and 13 changed pathways, respectively. Specifically, APP restored glycolysis, tricarboxylic acid cycle, amino acid metabolism, and lipid metabolism as dose-dependent manner. Finally, glucose-6-phosphate, xanthine and tyrosine were selected as critical junctures. Collectively, these findings underscore the potential of APP in reversing molecular alterations in aSAT.

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腹部皮下脂肪组织的代谢分析揭示了苹果多酚对C57BL/6 J小鼠高脂肪饮食诱导的肥胖的逆转作用
苹果多酚(APP)可以减少肥胖。然而,APP在代谢水平上对腹部皮下脂肪组织(aSAT)的影响尚不清楚。在本研究中,对10周高脂肪饮食(HFD)喂养的小鼠进行5周APP干预,剂量分别为200和500 mg/kg b.w./day,然后进行基于超高效液相色谱-质谱的非靶向代谢组学分析。正如预期的那样,APP明显逆转了aSAT的重量和指数,以及髓过氧化物酶、谷胱甘肽过氧化物酶、超氧化物歧化酶和过氧化氢酶的活性。HFD组与正常鼠粮组(NCD)之间的欧几里得距离缩短。200和500 mg/kg b.w./day组有64和127种差异代谢物,分别有12和13种途径发生改变。APP以剂量依赖的方式恢复糖酵解、三羧酸循环、氨基酸代谢和脂质代谢。最后,选择葡萄糖-6-磷酸、黄嘌呤和酪氨酸作为关键节点。总的来说,这些发现强调了APP在逆转aSAT分子改变方面的潜力。
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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