梨渣可溶性膳食纤维通过调节 ADPN-AMPK/PPAR-α 信号通路抑制高脂饮食小鼠的脂肪沉积

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2024-09-27 DOI:10.1016/j.jff.2024.106483
Jinrong Zhao , Yuehong Ji , Guifang Tian, Yixin Zheng, Yaxin Sang, Jie Gao
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引用次数: 0

摘要

本研究旨在探讨梨渣可溶性膳食纤维(PP-SDF)对肥胖小鼠体重增加、脂肪沉积和脂质代谢调节作用的分子机制。梨可溶性膳食纤维(PP-SDF)能积极调节肥胖的不良影响。本研究调查了通过微生物发酵提取的 PP-SDF 在高脂饮食诱导的肥胖小鼠中的减肥机制。此外,还研究了可溶性膳食纤维对脂肪代谢相关酶的作用,以及对减少与肥胖相关的脂肪炎症的干预作用。此外,还研究了与 ADPN 相关的 AMPK 和 PPAR-α 信号通路,并测定了通路中的关键酶。结果表明,PP-SDF通过抑制肥胖炎症和激活AMPK/PPAR-α信号通路来调节与肥胖相关的代谢紊乱,而ADPN是调节这两条通路的关键靶点。
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Pear pomace soluble dietary fiber suppresses fat deposition in high fat diet-fed mice by regulating the ADPN-AMPK/PPAR-α signaling pathway
This study was amied to explore the molecular mechanisms of the effect of pear pomace soluble dietary fiber (PP-SDF) on weight gain, fat deposition and regulation of lipid metabolism in obese mice. The PP-SDF can positively modulate the adverse effects of obesity. In this study, the PP-SDF extracted via microbial fermentation was investigated for its weight loss mechanism in high-fat diet induced obese mice. Soluble dietary fiber was also investigated for the enzymes related to fat metabolism and for intervention to reduce adipose inflammation related to obesity. Furthermore, AMPK and PPAR-α signaling pathway related to ADPN were investigated and the key enzymes in the pathways were measured. The results show that PP-SDF regulated obesity-related metabolic disorders by inhibiting obesity inflammation and by activating AMPK/PPAR-α signaling pathway, while ADPN was the key target for the regulation of these two pathways.
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来源期刊
Journal of Functional Foods
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.
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