Addition of <i>Opuntia ficus-indica</i> Reduces Hypothalamic Microglial Activation and Improves Metabolic Alterations in Obese Mice Exposed to a High-fat Diet

Abstract

Opuntia ficus-indica consumption improves obesity and glucose and lipid metabolism, to name a few; however, the involved mechanism is poorly understood and attributed primarily to fiber. Obesity was recently shown to increase microglial cell activation in the hypothalamus. Here, we hypothesized that the addition of cactus flour (CF) to a high-fat diet (HFD) reduces hypothalamic inflammation, which is a key regulator of energy balance metabolism. Adult male C57Bl/6j mice underwent HFD (60% cal from fat) exposure over 12 weeks to develop obesity. The same type of HFD added with CF (17%) was administrated for 4 weeks. Bodyweight and food intake were recorded during the treatment, and glucose and insulin tolerance were evaluated at the end of the treatment. Additionally, the behavioral satiety sequence (BSS) was performed, and adiposity, along with microglia activation and density in the arcuate nucleus was determined. Herein, we found that CF normalizes body weight and adiposity without changes in absolute food intake. Moreover, CF modulated the cumulative caloric intake in a diet-dependent manner. Feed efficiency was decreased; glucose tolerance and insulin sensitivity were improved with CF treatment. BSS showed a decreased resting time and increased grooming for animals with an HFD-CF. Finally, CF consumption normalized microglia density in the arcuate nucleus of the hypothalamus in obese mice and significantly decreased their activation. This study shed new light on the understanding of the effects of cactus to reduce body weight, adiposity and improve glucose metabolism, and suggest they are mediated by the reduction of the microglial activation of the hypothalamic arcuate nucleus.

Usefulness of Opuntia spp. on the Management of Obesity and Its Metabolic Co-Morbidities

“…Urquiza-Martínez et al ( 2020) [21] studied the hypothalamic function through the introduction of Opuntia ficus-indica flour in either a standard diet or a high-fat diet. C57Bl/6J mice were initially stratified into two cohorts, with one group receiving a standard diet and the other a high-fat diet (60% of energy from fat) over a period of twelve weeks.…”

An overview and update on the chemical composition and potential health benefits of Opuntia ficus‐indica (L.) Miller

“…saboten stems inhibited intestinal glucose absorption and improved glucose uptake from insulin‐sensitive muscle cells through the AMP‐activated protein kinase (AMPK)/p38 mitogen‐activated protein kinase (MAPK) signalling pathway (Leem et al, 2016). Adding OFI cladode flour into the diet of HFD mice produced improvement of glucose tolerance and insulin sensitivity (Urquiza‐Martínez et al, 2020). Fresh young cladode supplementation significantly reduced fasting glycemia and glycosylated hemoglobin in young rats exposed to cafeteria diet (Chekkal et al, 2019).…”

“…CP also improved some obesity‐related metabolic parameters, reduced adipogenesis and fat storage in HFD, by increasing fats' fecal excretion (Héliès‐Toussaint et al, 2020). Adding OFI cladode flour into the diet of HFD mice resulted in normalized body weight and adiposity, modulation of the cumulative caloric intake in a diet‐dependent manner, decreased resting time and increased grooming tested by behavioral satiety sequence (BSS), normalization of microglia density in the arcuate nucleus of the hypothalamus in obese mice and significant reduction in their activation (Urquiza‐Martínez et al, 2020). Administration of fresh young cladodes in young rats exposed to cafeteria diet significantly reduced food intake, body weight and adipose tissue weight and it also inhibited lipid peroxidation in adipose tissue and liver by improvement of enzymatic antioxidant defence (Chekkal et al, 2019).…”

Evaluation of physicochemical changes of Nopal (Opuntia ficus-indica) at different steam cooking times

“…Nowadays, nopal is a relevant component of the Mexicans' diet, and is cooked using different methods (roasted, boiled, fried, and steamed) (Hernández- Castillo et al, 2016). Also, it is commonly used to treat certain pathologies, such as diabetes, obesity, cardiovascular diseases, hyperlipidemia, and cancer (Santos et al, 2017;Aragona et al, 2017;Urquiza-Martínez et al, 2020). In the case of animals, it has been used as forage to feed cattle and goats, mostly in marginalized areas with prolonged drought periods (de Andrade et al, 2012;Gebremezkel et al, 2013;Urrutia-Morales et al, 2014).…”