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Moringa oleifera Lam.isothiocyanate inhibits lipid accumulation in high-fat diet mice by promoting lipid metabolism and modulating appetite

摘要Obesity has brought great challenges to global human health,and how to effectively prevent and control the occurrence and development of obesity has become an urgent problem.The role and mechanism of 4-[(α-L-rhamnosyloxy)benzyl]isothiocyanate(MITC),an active ingredient of Moringa oleifera Lam.,in the regulation of lipid metabolism have not been comprehensively investigated.In the present study,we investigated the mechanism of MITC in inhibiting lipid accumulation in mice fed with a high-fat diet(HFD)in terms of both lipolysis and central appetite regulation mediated by the gut microbe-gut-brain axis.MITC enhanced the characteristic indices associated with HFD mice and also promoted adipocytolysis and brown fat thermogenesis.Moreover,MITC was observed to improve leptin resistance,modulate the composition of gut microbiota such as Ruminococcaceae,Parasutterella,and Acetatifactor,promote 5-hydroxytryptamine secretion,further enhance the secretion of glucagon-like peptide-1(GLP-1)and peptide tyrosine-tyrosine(PYY)to activate peroxisome proliferator-activated receptor(PPAR)signaling in the hypothalamus,and modulate feeding behavior to inhibit lipid accumulation in HFD mice.These data suggest that MITC supplementation can help to alleviate obesity or obesity-related diseases.

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作者 Jing Xie [1] Zishan Hong [2] Jiaying Mao [1] Linjie Peng [3] Yuying Bai [4] Jun Sheng [5] Yang Tian [1] 学术成果认领
作者单位 College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Yunnan Provincial Key Laboratory of Precision Nutrition and Personalized Food Manufacturing,Yunnan Agricultural University,Kunming 650201,China;National Research and Development Professional Center for Moringa Processing Technology,Yunnan Agricultural University,Kunming 650201,China [1] School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China [2] Yunnan Provincial Key Laboratory of Precision Nutrition and Personalized Food Manufacturing,Yunnan Agricultural University,Kunming 650201,China;Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources,Ministry of Education,Yunnan Agricultural University,Kunming 650201,China;School of Tea and Coffee,Puer University,Puer 665000,China [3] College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources,Ministry of Education,Yunnan Agricultural University,Kunming 650201,China;Yunnan Provincial Engineering Research Center for Edible and Medicinal Homologous Functional Food,Yunnan Agricultural University,Kunming 650201,China [4] College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;National Research and Development Professional Center for Moringa Processing Technology,Yunnan Agricultural University,Kunming 650201,China;Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources,Ministry of Education,Yunnan Agricultural University,Kunming 650201,China [5]
DOI 10.26599/FSHW.2024.9250328
发布时间 2025-11-26(万方平台首次上网日期,不代表论文的发表时间)
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食品科学与人类健康(英文)

食品科学与人类健康(英文)

2025年14卷7期

2872-2887页

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