黑莓和蓝莓花青素通过减轻氧化应激和炎症以及加速能量消耗来抵消高脂肪饮食引起的肥胖-南京优盛健康科技有限公司

ABSTRACT：Many studies indicate that an anthocyanin-rich diet has beneficial effects preventing metabolic disease. In the present study, the molecular mechanism underlying the antiobesity effect of consuming blackberry anthocyanins (BLA) and blueberry anthocyanins (BBA) was investigated in high-fat-diet- (HFD-) fed C57BL/6 mice. Sixty mice were administered a low-fat diet (LFD), a HFD, or a HFD plus orlistat, and BLA or BBA in their daily food for 12 weeks. As a result, the consumption of BLA and BBA inhibited body weight gain by 40.5% and 55.4%, respectively, in HFD-fed mice. The BLA and BBA treatments markedly reduced serum and hepatic lipid levels and significantly increased hepatic superoxide dismutase and glutathione peroxidase activities. In addition, the treatments effectively increased fecal acetate and butyrate levels and significantly attenuated expression of tumor necrosis factor TNF-α, interleukin-6, and nuclear factor-kappaB genes. Moreover, gas chromatography time-of-flight mass spectroscopy results suggested that BLA and BBA significantly affected the hepatic lipid and glucose metabolic pathways, including glycerophospholipid metabolism, glutathione metabolism, and the insulin-signaling pathway. Therefore, BLA and BBA ameliorated diet-induced obesity by alleviating oxidative stress and inflammation and accelerating energy expenditure.

KEY WORDS: Blackberry wine Polysaccharides Anti-inflammatory activity NMR GC–MS

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Blackberry and Blueberry Anthocyanin Supplementation Counteract High-Fat-Diet-Induced Obesity by Alleviating Oxidative Stress and Inflammation and Accelerating Energy Expenditure

Tao Wu ,1,2,3 Yufang Gao,1 Xueqi Guo,1 Min Zhang ,1,2 and Lingxiao Gong 3

1Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education,Tianjin 300457, China
2Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
3Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University,Beijing, China

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黑莓药理作用研究进展