Department of Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, 700 Experiment Station Rd, Lake Alfred, FL, 33850, USA.
J Food Drug Anal. 2019 Jul;27(3):729-735. doi: 10.1016/j.jfda.2019.05.002. Epub 2019 May 29.
Citrus peel, a primary byproduct of citrus fruits, contains a variety of flavonoids. Heat treatment is a favorable food processing for solid peel to release bioactive compounds from tissues and intensify nutritional effects. In this study, we explored alterations of flavonoids by thermal treatment of mandarin peel and their effects on lipid accumulation and intracellular levels during differentiation of 3T3-L1 cells to adipocytes. The heat-treated sample showed stronger inhibition on the formation of lipid droplets than the non-treated sample, along with enhanced intracellular levels of flavonoids. Overall flavonoids, especially flavonoid aglycones showing better efficacy, were found to increase in the peel after heat-treatment. Our findings indicate thermal processing could help release flavonoids from citrus peel and convert them into aglycone forms, leading to efficient cellular uptake and suppression of lipid accumulation in 3T3-L1 cells. This study provides useful information of heat-treated citrus peel as potential dietary supplements with anti-obesity-related effects.
柑橘皮是柑橘类水果的主要副产物，含有多种类黄酮。热处理是一种有利于从组织中释放生物活性化合物并增强营养效果的固体果皮加工方法。在这项研究中，我们探讨了热处理对蜜橘皮中类黄酮的影响，以及它们对 3T3-L1 细胞向脂肪细胞分化过程中脂质积累和细胞内水平的影响。热处理后的样品显示出比未经处理的样品更强的抑制脂质滴形成的能力，同时细胞内类黄酮水平也增强。总的来说，类黄酮，特别是显示出更好效果的黄酮苷元，在热处理后在果皮中含量增加。我们的研究结果表明，热处理可以帮助从柑橘皮中释放类黄酮，并将其转化为苷元形式，从而有效促进 3T3-L1 细胞的摄取，并抑制脂质积累。这项研究为热处理柑橘皮作为具有抗肥胖相关作用的潜在膳食补充剂提供了有用的信息。
