دورية أكاديمية

Lipid-Lowering Effects of a Novel Polysaccharide Obtained from Fuzhuan Brick Tea In Vitro

التفاصيل البيبلوغرافية
العنوان: Lipid-Lowering Effects of a Novel Polysaccharide Obtained from Fuzhuan Brick Tea In Vitro
المؤلفون: Wenjuan Yang, Shirui Cheng, Meng Liu, Nan Li, Jing Wang, Wenbo Yao, Fuxin Chen, Jianwu Xie, Pin Gong
المصدر: Foods, Vol 12, Iss 18, p 3428 (2023)
بيانات النشر: MDPI AG, 2023.
سنة النشر: 2023
المجموعة: LCC:Chemical technology
مصطلحات موضوعية: Fuzhuan brick tea polysaccharides, lipid lowering, AMPK/SREBP-1c/FAS pathway, Chemical technology, TP1-1185
الوصف: Lipid accumulation causes diseases such as obesity and abnormal lipid metabolism, thus impairing human health. Tea polysaccharide is one of the natural, active substances that can lower lipid levels. In this paper, an oleic-acid-induced HepG2 cell model was established. The lipid-lowering effects of a novel group of Fuzhuan brick tea polysaccharides (FTPs)—obtained from Fuzhuan brick tea—were examined in vitro. The monosaccharide composition of FTP3 was Glc, Gal, Ara, Man, Rha, GalAc, GlcAc, and Xyl with a molar ratio of 23.5:13.2:9.0:5.5:5.4:2.7:1.3:1.0, respectively. A molecular weight of 335.68 kDa was identified for FTP3. HepG2 cells treated with FTP3 achieved a prominent lipid-lowering effect compared with cells treated with oleic acid. Images of the Oil Red O staining treatment showed that FTP3-treated groups had significantly fewer red fat droplets. TC and TG levels were lower in FTP3-treated groups. FTP3 alleviated lipid accumulation in HepG2 cells, activated AMPK, and decreased the SREBP-1C and FAS protein expressions associated with fatty acid synthesis. FTP3 holds promising potential for its lipid-lowering effects.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 2304-8158
Relation: https://www.mdpi.com/2304-8158/12/18/3428; https://doaj.org/toc/2304-8158
DOI: 10.3390/foods12183428
URL الوصول: https://doaj.org/article/83e302f4326740d9939eec89e9562e93
رقم الأكسشن: edsdoj.83e302f4326740d9939eec89e9562e93
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:23048158
DOI:10.3390/foods12183428