Department of Food Science and Nutrition, Kyungpook National University, Daegu, Korea.
Center for Food and Nutritional Genomics Research, Kyungpook National University, Daegu, Korea.
J Med Food. 2020 Mar;23(3):233-241. doi: 10.1089/jmf.2019.4638.
Eriocitrin (EC) is an abundant flavonoid in lemons, which is known as a strong antioxidant agent. This study investigated the biological and molecular mechanisms underlying the anti-obesity effect of EC in high-fat diet (HFD)-fed obese mice. C57BL/6N mice were fed an HFD (40 kcal% fat) with or without 0.005% (w/w) EC for 16 weeks. Dietary EC improved adiposity by increasing adipocyte fatty acid (FA) oxidation, energy expenditure, and mRNA expression of thermogenesis-related genes in brown adipose tissue (BAT) and skeletal muscle, whereas it also decreased lipogenesis-related gene expression in white adipose tissue. In addition to adiposity, EC prevented hepatic steatosis by diminishing lipogenesis while enhancing FA oxidation in the liver and fecal lipid excretion, which was linked to attenuation of hyperlipidemia. Moreover, EC improved insulin sensitivity by decreasing hepatic gluconeogenesis and proinflammatory responses. These findings indicate that EC may protect against diet-induced adiposity and related metabolic disorders by controlling thermogenesis of BAT and skeletal muscle, FA oxidation, lipogenesis, fecal lipid excretion, glucose utilization, and gluconeogenesis.
橙皮苷（EC）是柠檬中含量丰富的类黄酮，是一种强抗氧化剂。本研究旨在探讨 EC 对高脂肪饮食（HFD）诱导肥胖小鼠的抗肥胖作用的生物学和分子机制。C57BL/6N 小鼠喂食 HFD（40%卡路里脂肪），或同时喂食 0.005%（w/w）的 EC，共 16 周。饮食 EC 通过增加脂肪细胞脂肪酸（FA）氧化、能量消耗以及棕色脂肪组织（BAT）和骨骼肌中与产热相关基因的 mRNA 表达，从而改善肥胖，同时降低白色脂肪组织中与脂肪生成相关的基因表达。除了肥胖，EC 通过减少肝脏脂肪生成，同时增强肝脏和粪便脂质排泄中的 FA 氧化，来预防肝脂肪变性，这与高血脂的减轻有关。此外，EC 通过降低肝脏糖异生和促炎反应来改善胰岛素敏感性。这些发现表明，EC 通过控制 BAT 和骨骼肌的产热、FA 氧化、脂肪生成、粪便脂质排泄、葡萄糖利用和糖异生，可能预防饮食诱导的肥胖和相关代谢紊乱。
