Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
Food Funct. 2024 Jul 29;15(15):8153-8167. doi: 10.1039/d4fo01489h.
This study was designed to verify the anti-obesity effect of dietary turmeric powder (TP) as a traditional cooking spice and its underlying mechanism. The HFD-fed C57BL/6J mice were supplemented with or without TP (8%) for 12 weeks. The results indicated that the glucolipid metabolism disorder of high-fat diet (HFD)-fed mice was significantly ameliorated through the supplementation of TP. The consumption of TP also induced beige-fat development and brown adipose tissue (BAT)-derived nonshivering thermogenesis in HFD-fed obese mice. 16S rDNA-based microbiota or targeted metabolomics analysis indicated that TP ameliorated the intestinal microbiota dysbiosis and microbial metabolism abnormality caused by HFD, reflected by dramatically increasing the relative abundance of , , and and production of short-chain fatty acids (SCFAs) and succinate. Interestingly, TP-induced BAT thermogenesis and iWAT browning were highly correlated with the reconstruction of the gut microbiome and formation of SCFAs and succinate. Collectively, these findings manifest beneficial actions of TP on the promotion of adipose browning and thermogenesis in association with gut microbiota reconstruction, and our findings may provide a promising way for preventing obesity.
本研究旨在验证作为传统烹饪香料的膳食姜黄粉（TP）的抗肥胖作用及其潜在机制。将高脂肪饮食（HFD）喂养的 C57BL/6J 小鼠补充或不补充 TP（8%）12 周。结果表明，通过补充 TP，可显著改善高脂肪饮食喂养的小鼠的糖脂代谢紊乱。TP 的摄入还可诱导肥胖 HFD 喂养小鼠的米色脂肪发育和棕色脂肪组织（BAT）衍生的不颤抖产热。16S rDNA 微生物组或靶向代谢组学分析表明，TP 改善了 HFD 引起的肠道微生物失调和微生物代谢异常，表现为相对丰度的显著增加，和，以及短链脂肪酸（SCFAs）和琥珀酸的产生增加。有趣的是，TP 诱导的 BAT 产热和 iWAT 褐色化与肠道微生物组的重建以及 SCFAs 和琥珀酸的形成高度相关。总之，这些发现表明 TP 通过促进脂肪褐变和与肠道微生物组重建相关的产热来发挥有益作用，我们的发现可能为预防肥胖提供了一种有前景的方法。
