Yen-Chun Koh, Han-Wen Hsu, Pin-Yu Ho, Kai-Yu Hsu, Wei-Sheng Lin, Kalyanam Nagabhushanam, Chi-Tang Ho and Min-Hsiung Pan*,
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引用次数: 0
摘要
在以往的研究中,一些姜黄素热降解剂显示出了适度的健康益处。阿魏酰丙酮(FER)最近被确认为姜黄素的一种热降解剂,以前曾被认为具有抗癌和抗氧化作用,但它的其他功能仍有待探索。此外,早前的报告表明,芳香环上的甲氧基可能会影响姜黄素的功能。为了填补这些空白,我们开展了一项动物实验,研究 FER 及其去甲氧基对应物(DFER)对高脂饮食小鼠的抗肥胖作用。结果表明,这两种样品都能明显防止体重增加以及肝脏和各种脂肪组织的增大。此外,这些营养补充剂还通过脂肪连通素/AMPK/SIRT1途径对肝脏中的脂质产生调节作用,通过激活AMPK/PGC-1α促进产热,并对肠道微生物产生的短链脂肪酸(SCFA)水平产生积极影响。值得注意的是,DFER 在对抗肥胖方面表现出更优越的整体功效,而 FER 则在调节炎症反应方面表现出显著效果。在动物实验中,SCFA 可能是 FER 和 DFER 产生不同效果的原因。预计未来的研究将深入探讨姜黄素降解剂的功效,包括毒性和药代动力学评估。
Structural Variances in Curcumin Degradants: Impact on Obesity in Mice
Some thermal degradants of curcuminoids have demonstrated moderate health benefits in previous studies. Feruloyl acetone (FER), recently identified as a thermal degradant of curcumin, has been previously associated with anticancer and antioxidative effects, yet its other capabilities remain unexplored. Moreover, earlier reports suggest that methoxy groups on the aromatic ring may influence the functionality of the curcuminoids. To address these gaps, an animal study was conducted to investigate the antiobesity effects of both FER and its demethoxy counterpart (DFER) on mice subjected to a high-fat diet. The results demonstrated the significant prevention of weight gain and enlargement of the liver and various adipose tissues by both samples. Furthermore, these supplements exhibited a lipid regulatory effect in the liver through the adiponectin/AMPK/SIRT1 pathway, promoted thermogenesis via AMPK/PGC-1α activation, and positively influenced gut-microbial-produced short-chain fatty acid (SCFA) levels. Notably, DFER demonstrated superior overall efficacy in combating obesity, while FER displayed a significant effect in modulating inflammatory responses. It is considered that SCFA may be responsible for the distinct effects of FER and DFER in the animal study. Future studies are anticipated to delve into the efficacy of curcuminoid degradants, encompassing toxicity and pharmacokinetic evaluations.
期刊介绍:
The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.