Bioactive Fraction of Aronia melanocarpa Fruit Inhibits Adipogenic Differentiation of Cultured 3T3-L1 Cells

Abstract

Obesity is caused by excessive fat cells and the overgrowth of adipocytes and is a major risk factor for several chronic illnesses. Aronia melanocarpa fruit is rich in anthocyanins and polyphenols and has protective effects against various diseases. In this study, we examined the effect of Aronia extract (Aronia bioactive fraction, ABF®) on the biomarkers of the adipogenic pathway during adipocyte differentiation of 3T3-L1 cells. Lipid accumulation was verified by Oil Red O staining. mRNA and protein expression of lipoprotein lipase (LPL), CCAAT/enhancer-binding protein α (C/EBPα), peroxisome proliferator-activated receptor γ (PPARγ), fatty acid-binding protein 2 (FABP2), and fatty acid synthase (FAS) were assayed by RT-qPCR and Western blot analyses. Adiponectin and leptin secretion were measured using enzyme-linked immunosorbent assays. ABF® treatment downregulated lipid accumulation based on Oil Red O staining. ABF®-treated cells exhibited decreased mRNA and protein expression of LPL, C/EBPα, PPARγ, FABP2, and FAS. Moreover, ABF® treatment significantly increased adiponectin secretion and decreased leptin secretion. In conclusion, ABF® has anti-adipogenic effects on the differentiation of 3T3-L1 cells and may be used as an anti-obesity nutraceutical.

Effect of Aronia melanocarpa fruit juice on glucose tolerance, lipid metabolism, and obesity in a rat model of metabolic syndrome

“…The observed anti-obesity effect in this experiment could be attributed to the high polyphenolic content of AMFJ. A. melanocarpa polyphenols have been shown to inhibit lipid accumulation in adipocytes and adipocyte differentiationtwo key moments contributing to obesity (Lee et al, 2021). The expression of cytosine-cytosine-adenosine-adenosine-thymidine enhancer-binding protein alpha, and fatty acid-binding protein, which are involved in these two pathogenetic moments, decreased after A. melanocarpa administrationa finding described by Park et al (2017).…”

A review on the potential use of natural products in overweight and obesity

“…The Phyllanthus emblica fruits were ground and macerated twice with 70% ethanol at room temperature for 3 days, the ethanolic extract was filtered and concentrated to obtain about 5–6% total yield (Balusamy et al, 2020). It was reported that the ethanol Aronia melanocarpa extract showed good antiobesity activity, while 1.3‐propylene glycol Aronia melanocarpa extract exhibited antiinflammatory activity (Bushmeleva et al, 2021; Kim et al, 2019a; Lee et al, 2021). In addition, the butanol extract of Moringa oleifera leaves showed the strongest potential antioxidant, antibacterial, and cytotoxic activities, whereas the 70% ethanol extract of Moringa oleifera leaves with total yield about 5–6% could reduce adipocyte formation by promoting apoptosis (Bennour et al, 2021; Fouré et al, 2018).…”

“…Aronia melanocarpa extract exhibited antiinflammatory activity (Bushmeleva et al, 2021;Kim et al, 2019a;Lee et al, 2021). In addition, the butanol extract of Moringa oleifera leaves showed the strongest potential antioxidant, antibacterial, and cytotoxic activities, whereas the 70% ethanol extract of Moringa oleifera leaves with total yield about 5-6% could reduce adipocyte formation by promoting apoptosis (Bennour et al, 2021;Fouré et al, 2018) (Wang et al, 2017).…”

Chemical Composition, Nutritional, and Biological Properties of Extracts Obtained with Different Techniques from Aronia melanocarpa Berries

“…A. melanocarpa berries are widely recognized as a valuable source of bioactive phenolic compounds such as flavonoids (mainly anthocyanins, proanthocyanidins, flavanols, and flavonols), phenolic acids (chlorogenic, neochlorogenic, caffeic), and tannins [ 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 ]. Polyphenolic compounds represent the most important constituents of black A. melanocarpa berries, accounting for 10.6–197.0 mg/g dry weight (dw) and 6.9–25.6 mg/g fresh weight (fw) as gallic acid equivalents [ 5 , 8 ], and the water-soluble pigment anthocyanins are responsible for the characteristic chokeberry black and dark blue/violet color [ 9 , 11 ].…”