咖啡果提取物和奎尼酸对3T3-L1脂肪细胞脂肪生成和脂肪分解的影响
Potential of Coffee Fruit Extract and Quinic Acid on Adipogenesis and Lipolysis in 3T3-L1 Adipocytes.
作者信息
Duangjai Acharaporn, Nuengchamnong Nitra, Suphrom Nungruthai, Trisat Kanittaporn, Limpeanchob Nanteetip, Saokaew Surasak
机构信息
Division of Physiology, School of Medical Sciences, University of Phayao, Phayao, Thailand.
Science Laboratory Centre, Faculty of Science, Naresuan University, Phitsanulok, Thailand.
出版信息
Kobe J Med Sci. 2018 Oct 15;64(3):E84-E92.
This study was to assess the impact of different colors of coffee fruit (green, yellow and red) on adipogenesis and/or lipolysis using 3T3-L1 adipocytes. Characterization of chemical constituents in different colors of coffee fruit extracts was determined by ESI-Q-TOF-MS. The cytotoxicity of the extracts in 3T3-L1 preadipocytes were evaluated by MTT assay. Oil-red O staining and amount of glycerol released in 3T3-L1 adipocytes were measured for lipid accumulation and lipolysis activity. All coffee fruit extracts displayed similar chromatographic profiles by chlorogenic acid > caffeoylquinic acid > caffeic acid. Different colors of raw coffee fruit possessed inhibitory adipogenesis activity in 3T3-L1 adipocytes, especially CRD decreased lipid accumulation approximately 47%. Furthermore, all extracts except CYF and their major compounds (malic, quinic, and chlorogenic acid) increased glycerol release. Our data suggest that different colors of coffee fruit extract have possessed anti-adipogenic and lipolytic properties and may contribute to the anti-obesity effects.
本研究旨在使用3T3-L1脂肪细胞评估不同颜色（绿色、黄色和红色）的咖啡果实对脂肪生成和/或脂肪分解的影响。通过电喷雾离子化四极杆飞行时间质谱（ESI-Q-TOF-MS）对不同颜色咖啡果实提取物中的化学成分进行表征。采用MTT法评估提取物对3T3-L1前脂肪细胞的细胞毒性。通过油红O染色以及测量3T3-L1脂肪细胞中甘油释放量来评估脂质积累和脂肪分解活性。所有咖啡果实提取物的色谱图显示绿原酸>咖啡酰奎尼酸>咖啡酸的含量相似。不同颜色的生咖啡果实在3T3-L1脂肪细胞中具有抑制脂肪生成的活性，尤其是红色咖啡果实提取物（CRD）使脂质积累减少了约47%。此外，除了黄色咖啡果实提取物（CYF）及其主要化合物（苹果酸、奎尼酸和绿原酸）外，所有提取物均增加了甘油释放量。我们的数据表明，不同颜色的咖啡果实提取物具有抗脂肪生成和脂肪分解特性，可能有助于产生抗肥胖作用。
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