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Polysaccharide-rich extract of Potentilla anserina ameliorates nonalcoholic fatty liver disease in free fatty acid-induced HepG2 cells and high-fat/sugar diet-fed miceXiujun

文献类型： 外文期刊

作者： Lin, Xiujun 1 ; Zheng, Yimei 1 ; Yan, Yingying 1 ; Deng, Hongting 1 ; Wang, Shunxin 1 ; He, Yuanju 1 ; Tian, Yuting 2 ; Zhang, Wenhui 3 ; Teng, Hui 1 ;

作者机构： 1.Guangdong Ocean Univ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Guangdong Prov Engn Lab Marine Biol Prod,Coll Foo, Guangdong Prov Engn Technol Res Ctr Seafood,Key L, Zhanjiang 524088, Peoples R China

2.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China

3.Tibet Acad Agr & Anim Husb Sci, Inst Agr Prod Proc & Food Sci, Lhasa 850002, Peoples R China

关键词： Potentilla anserina L.; Non-alcoholic fatty liver disease; Lipid accumulation; HepG2 cells; High fat diet

期刊名称：FOOD SCIENCE AND HUMAN WELLNESS （ 影响因子：7.4； 五年影响因子：7.8 ）

ISSN：

年卷期： 2024 年 13 卷 6 期

页码：

收录情况： SCI

摘要： Potentilla anserina L. (PA) belongs to the Rosaceae family, is a common edible plant in the Qinghai-Tibet Plateau areas of China. This study elucidates the mechanism upon which crude polysaccharide of PA (PAP) on fat accumulation in HepG2 cells stimulated by oleic acid (OA) and high fat high sugar induced mice. The result revealed that PAP inhibited lipid accumulation in obese mice and ameliorated the degree of damage in OA-induced HepG2 cells. Specifically, compared to the control group, the TG and TC levels were decreased in cells and mice serum, the aspartate transaminase and alamine aminotransferase contents were declined in liver of obese mice by PAP treatment. The expressions of adipogenic genes of SREBP-1c, C/EBP alpha, PPAR gamma, and FAS were inhibited after PAP treatment. Moreover, PAP increased the mRNA levels of CPT-1 and PPAR alpha, which were involved in fatty acid oxidation. The present results indicated the PAP could alleviate the damage of liver associated with obesity and PAP treatment might provide a dietary therapeutic option for the treatment of hyperlipidemia. (c) 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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