无醇发酵蓝莓-黑莓饮料酚类提取物对C57BL/6J小鼠肥胖和血糖的抑制作用

ABSTRACT：The aim of this study was to determine the potential of phenolic compounds from a fermented blackberry-blueberry beverage to reduce diet-induced obesity and hyperglycemia in mice fed a 60% high fat diet (HFD) for ten weeks after one week of pre-treatment. C57BL/6j mice were randomized into six groups and allowed to drink (ad libitum) an alcohol-free blackberry-blueberry beverage (AFFB, 8.4 mg ANC/kg BW/d), three doses of a phenolic extract (PAE) from AFFB at 0.1X, 1X and 2X anthocyanin (ANC) concentrations, sitagliptin (hypoglycemic positive control), or water (negative control). Weight and fat mass gain were attenuated in mice receiving the highest doses of PAE (18.9 mg ANC/kg BW/d, p < 0.05). There were also reductions (p < 0.05) in percent fat mass, epididymal fat pad weights, mean adipocyte diameters, and plasma triglycerides and cholesterol associated with PAE treatments. By the end of the study, fasting blood glucose for mice receiving 9 (1X) or 18.9 (2X) mg ANC/kg BW/d was significantly lower than in the water and the sitagliptin groups (p < 0.05). Histological and histochemical analysis revealed an unexpected change in liver of mice fed ANC at 1X or 2X doses consisting of liver enlargement and increased lipid deposition. PAE also induced the most differential gene expression changes, including highly significant downstream effects at all doses to reduce D-glucose concentrations. Overall, phenolic compounds from the fermented blueberryblackberry beverage had an impact to attenuate the development of obesity and fasting blood glucose in C57BL/6j mice.

KEY WORDS: Anthocyanin, phenolic, berries, diet-induced obesity, hyperglycemia, C57Bl/6j mice

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Alcohol-free fermented blueberry-blackberry beverage phenolic extract attenuates diet-induced obesity and blood glucose in C57BL/6J mice

Michelle H. Johnson, Matthew Wallig, Diego A. Luna Vital

1Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, 2Department of Pathobiology, University of Illinois at Urbana-Champaign, 3Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Querétaro, Qro. 76010, México, 4Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, 61802.

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