The Anti-obesity Effects of Lotus (Nelumbo nucifera Gaertn.) Seed Red Skin (Testa) Catechins by Regulating Lipoprotein Lipase Expression and Activity.

IF 3.6 2区农林科学 Q2 CHEMISTRY, APPLIED Plant Foods for Human Nutrition Pub Date : 2025-02-22 DOI:10.1007/s11130-025-01308-9

Lingxiao Gong, Shiping Yang, Zishuo Zhang, Hong Xu

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Abstract

Lipoprotein lipase (LPL) participates in the development of obesity by regulating triglyceride hydrolysis and fat storage or oxidation. In this study, the anti-obesity effects of lotus seed skin catechins and its mechanisms associated with LPL modulation were demonstrated. In vivo, catechins reduced body weight in high-fat diet-induced obese mice, improved lipid metabolism and antioxidant indices, and modulated LPL activity in adipose and skeletal muscle tissues. The expression of peroxisome proliferator-activated receptor γ (PPARγ) and (angiopoietin-like 4 proteins) ANGPTL4 mRNA and protein was significantly upregulated in epididymal fat depot but downregulated in skeletal muscle tissue. In vitro cell experiments and chromatin immunoprecipitation (ChIP) assays further revealed that the binding sites of PPARγ protein in the ANGPTL4 promoter region were enriched in adipocytes or reduced in skeletal muscle cells in response to catechin treatment. Therefore, lotus seed skin catechins exhibit anti-obesity activity in vivo and in vitro by specifically regulating the activity and expression of LPL in target tissues.

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荷花的抗肥胖作用种子红皮儿茶素通过调节脂蛋白脂肪酶的表达和活性。

脂蛋白脂肪酶（LPL）通过调节甘油三酯水解和脂肪储存或氧化参与肥胖的发展。本研究证实了莲子皮儿茶素的抗肥胖作用及其与LPL调节的相关机制。在体内，儿茶素可以降低高脂饮食诱导的肥胖小鼠的体重，改善脂质代谢和抗氧化指标，调节脂肪和骨骼肌组织的LPL活性。过氧化物酶体增殖物激活受体γ (PPARγ)和血管生成素样蛋白4 (ANGPTL4) mRNA和蛋白的表达在附睾脂肪库中显著上调，而在骨骼肌组织中下调。体外细胞实验和染色质免疫沉淀（ChIP）实验进一步揭示，在儿茶素处理下，脂肪细胞中ANGPTL4启动子区域的PPARγ蛋白结合位点丰富，骨骼肌细胞中PPARγ蛋白结合位点减少。因此，莲子皮儿茶素通过特异性调节靶组织中LPL的活性和表达，在体内和体外表现出抗肥胖活性。

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来源期刊

Plant Foods for Human Nutrition 工程技术-食品科技

CiteScore

6.80

自引率

7.50%

发文量

审稿时长

12-24 weeks

期刊介绍： Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods