Li Xiaoping, Yao Zhao, Qi Xinyue, Cui JinLing, Zhou Yuliang, Tan Yihong, Huang Xiaojun, Ye Hui
College of Culinary Science, Sichuan Tourism University, Chengdu, 610100, China.
School of Health Industry, Sichuan Tourism University, Chengdu, 610100, China.
Curr Res Food Sci. 2024 Jan 18;8:100683. doi: 10.1016/j.crfs.2024.100683. eCollection 2024.
Naringin, a natural flavanone primarily found in citrus fruits, has garnered increased attention due to its recognized antioxidative, anti-inflammatory, and cardioprotective attributes. However, the functions of naringin in regulating energy expenditure are poorly understood. In the present study, we observed that twelve weeks of naringin supplementation substantially reshaped the metabolic profile of high-fat diet (HFD)-fed mice, by inhibiting body weight gain, reducing liver weight, and altering body compositions. Notably, naringin exhibited a remarkable capacity to augment whole-body energy expenditure of the tested mice by enhancing the thermogenic activity of brown adipose tissue (BAT) and stimulating browning of inguinal white adipose tissue (iWAT). Furthermore, our results showed naringin supplementation modified gut microbiota composition, specifically increasing the abundance of and , while reducing the abundance of and . Subsequently, we also found naringin supplementation altered fecal metabolite profile, by significantly promoting the production of taurine, tyrosol, and thymol, which act as potent activators of thermoregulation. Interestingly, the metabolic effects of naringin were abolished upon gut microbiota depletion through antibiotic intervention, concurrently leading the disappearance of naringin-induced thermogenesis and protective actions on diet-induced obesity. This discovery revealed a novel food-driven cross-sectional communication between gut bacteria and adipose tissues. Collectively, our data indicate that naringin supplementation stimulates BAT thermogenesis, alters fat distribution, promotes the browning process, and consequently inhibits body weight gain; importantly these metabolic effects require the participation of gut bacteria.
柚皮苷是一种主要存在于柑橘类水果中的天然黄烷酮，因其公认的抗氧化、抗炎和心脏保护特性而受到越来越多的关注。然而，柚皮苷在调节能量消耗方面的功能却鲜为人知。在本研究中，我们观察到，连续十二周补充柚皮苷可显著重塑高脂饮食（HFD）喂养小鼠的代谢谱，具体表现为抑制体重增加、减轻肝脏重量并改变身体组成。值得注意的是，柚皮苷通过增强棕色脂肪组织（BAT）的产热活性和刺激腹股沟白色脂肪组织（iWAT）的褐变，展现出显著提高受试小鼠全身能量消耗的能力。此外，我们的结果表明，补充柚皮苷可改变肠道微生物群组成，具体表现为增加[具体菌种1]和[具体菌种2]的丰度，同时降低[具体菌种3]和[具体菌种4]的丰度。随后，我们还发现补充柚皮苷可改变粪便代谢物谱，显著促进牛磺酸、酪醇和百里酚的产生，这些物质是体温调节的有效激活剂。有趣的是，通过抗生素干预使肠道微生物群耗竭后，柚皮苷的代谢作用消失，同时导致柚皮苷诱导的产热作用消失以及对饮食诱导肥胖的保护作用消失。这一发现揭示了肠道细菌与脂肪组织之间一种新型的食物驱动的横断面交流。总体而言，我们的数据表明，补充柚皮苷可刺激BAT产热，改变脂肪分布，促进褐变过程，从而抑制体重增加；重要的是，这些代谢作用需要肠道细菌的参与。
