Anthocyanins attenuate body weight gain via modulating neuropeptide Y and GABAB1 receptor in rats hypothalamus

Badshah, Haroon; Ullah, Ikram; Kim, So Eun; Kim, Tae Hyun; Lee, Hae Young; Kim, Myeong Ok

doi:10.1016/j.npep.2013.06.001

Cited by 69 publications

(38 citation statements)

References 45 publications

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“…Neuropeptide (NPY) plays a critical role in the control of appetite, weight gain, and obesity. The reduced food intake in the above study was associated with decreased expression of NPY and activated gamma‐amino butyric acid receptor (GABA B1 R) expression in the hypothalamus by high doses of soybean anthocyanins (24 mg per kg diet) . Together, these findings provide evidence that anthocyanins not only affects peripheral metabolism, but may also provide protection against obesity through central regulation of food intake.…”

Section: Adipose Tissue Inflammation and Obesitysupporting

confidence: 51%

Protective Effects of Anthocyanins in Obesity‐Associated Inflammation and Changes in Gut Microbiome

Jayarathne

Stull

Park

et al. 2019

Molecular Nutrition Food Res

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Obesity is a complex disease and a major public health epidemic. Chronic, low‐grade inflammation is a common underlying feature of obesity and associated metabolic diseases; adipose tissue is a major contributor to this systemic inflammation. Evidence shows that obesity‐associated inflammation may originate from gut dysfunction, including changes in intestinal bacteria or microbiome profiles. Increasingly, food and plant bioactive compounds with antioxidant and anti‐inflammatory properties are proposed to ameliorate obesity‐associated inflammation. Among these, the health‐promoting effects of anthocyanin‐rich foods are of interest here. Specifically, this review summarizes the reported benefits of anthocyanins in obesity‐associated inflammation and underlying molecular mechanisms, including the role of gut microbiome and cell signaling pathways regulated by anthocyanins both in vivo and in vitro.

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Section: Adipose Tissue Inflammation and Obesitysupporting

confidence: 51%

Protective Effects of Anthocyanins in Obesity‐Associated Inflammation and Changes in Gut Microbiome

Jayarathne

Stull

Park

et al. 2019

Molecular Nutrition Food Res

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“…This was initially attributed to the taste of BSSCE, but since the food intake of BSSCE-fed lean mice was not reduced, this means that the taste was not the underlying reason for the observed decrease in food intake of db/db mice. In the study of Badshah et al [31], decreased body weight gain and food intake in black soybean anthocyanins-fed SpragueDawley rats correlated with the observed decrease in the expression of neuropeptide Y (NPY), a hypothalamic modulator of appetite. Reduced NPY expression in hypothalamus may also mediate Cy3G-dependent reduction of body weight gain in db/db mice.…”

Section: Discussionmentioning

confidence: 98%

Cyanidin-3-glucoside derived from black soybeans ameliorate type 2 diabetes through the induction of differentiation of preadipocytes into smaller and insulin-sensitive adipocytes

Matsukawa

Inaguma

Han

et al. 2015

The Journal of Nutritional Biochemistry

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“…The mechanism of preventing body weight gain has not been well-studied. Badshah et al (2013) found that the intake of anthocyanins from black bean seed coat decreases body weight gain by lowering daily food intake by decreasing the expression of neuropeptide Y and increasing c-amino butyric acid receptor in the hypothalamus of male rats. However, in the present study, BC, BCLP and BCAO decreased body weight gain and fat mass in OVX rats without changing daily food intake.…”

Section: Discussionmentioning

confidence: 98%

Cyanidin and malvidin in aqueous extracts of black carrots fermented with Aspergillus oryzae prevent the impairment of energy, lipid and glucose metabolism in estrogen-deficient rats by AMPK activation

Park

Kang²,

Jeong³

et al. 2015

Genes Nutr

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Black carrots (Daucus carota L.) are rich in anthocyanins which contribute many health benefits, but are limited by bioavailability and instability when exposed to oxygen, heat and light. Fermenting black carrots may improve the stability, absorption and bioactivity of its anthocyanins. Here, we examined whether and by what mechanisms the long-term consumption of unfermented black carrot extract (BC) and its extracts fermented with Lactobacillus plantarum (BCLP) or Aspergillus oryzae (BCAO) might prevent menopausal symptoms including impaired energy, glucose and lipid metabolism in estrogen-deficient animals with diet-induced obesity. Ovariectomized (OVX) rats were fed four different high-fat diets containing 2 % dextrin (OVX-control), 2 % BC, 2 % BCLP, or 2 % BCAO for 12 weeks. Sham rats were fed high-fat diets containing 2 % dextrin. The contents of total anthocyanins increased in BCAO compared to BC and BCLP, whereas the contents of cyanidin-3-rutinosides, malvidin-3,5-diglycosides and delphine-3-glucoside were lower and cyanidin and malvidin were much higher in BCLP and BCAO than BC. Fat mass and weight gain were lower in descending order of OVX-control [ BC and BCLP [ BCAO due to increased energy expenditure and fat oxidation. However, BC, BCLP and especially BCAO all normalized HOMA-IR, an indicator of insulin resistance and glucose intolerance, in OVX rats. OVX increased serum total and LDL cholesterol and triglycerides, but BC, BCLP and BCAO significantly prevented the increases. BCAO markedly decreased hepatic triglyceride levels by increasing gene expressions of CPT-1 and PPAR-a, which are involved in fatty acid oxidation, and decreasing mRNA expressions of FAS and SREBP-1c, which are associated with fatty acid synthesis. This was related to increased pAMPK ? pACC signaling and improved hepatic insulin signaling (pAkt ? pFOXO-1). Cyanidin and malvidin markedly decreased fat accumulation in 3T3-L1 adipocytes by increasing CPT-1 and decreasing FAS and SREBP-1c expression in comparison with cyanidin-3-rutinoside and malvidin-3,5-diglycosides. In conclusion, with increasing cyanidin and malvidin, BCAO prevented the exacerbation of lipid and glucose metabolism by activating hepatic insulin signaling and AMPK activation by in OVX rats.

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Anthocyanins attenuate body weight gain via modulating neuropeptide Y and GABAB1 receptor in rats hypothalamus

Cited by 69 publications

References 45 publications

Protective Effects of Anthocyanins in Obesity‐Associated Inflammation and Changes in Gut Microbiome

Protective Effects of Anthocyanins in Obesity‐Associated Inflammation and Changes in Gut Microbiome

Cyanidin-3-glucoside derived from black soybeans ameliorate type 2 diabetes through the induction of differentiation of preadipocytes into smaller and insulin-sensitive adipocytes

Cyanidin and malvidin in aqueous extracts of black carrots fermented with Aspergillus oryzae prevent the impairment of energy, lipid and glucose metabolism in estrogen-deficient rats by AMPK activation

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