Combination of Capsaicin and Hesperidin Reduces the Effectiveness of Each Compound To Decrease the Adipocyte Size and To Induce Browning Features in Adipose Tissue of Western Diet Fed Rats

Abstract

We explored the potential of hesperidin and capsaicin, separately and in combination, to induce white adipose tissue (WAT) browning and to help body weight management in Western diet-fed rats. Adult male Wistar rats were fed for 8 weeks with Western diet and treated daily with hesperidin (100 mg/kg/day), capsaicin (4 mg/kg/day), hesperidin (100 mg/kg/day) + capsaicin (4 mg/kg/day), or the vehicle. Hesperidin and capsaicin separately, but not (or to a lesser extent) the combination, resulted in a decreased size of adipocytes and induced emergence of multilocular brown-like adipocytes positive for UCP1 and CIDEA in retroperitoneal WAT. Expression levels of browning markers, such as Prdm16, in inguinal WAT also increased with capsaicin treatment compared with the vehicle (145% ± 17% vs 92% ± 21%, P < 0.05), but no significant effects were found with the combination (106% ± 12%). Thus, the combination of both bioactives reduces the effectiveness of each compound to decrease the adipocyte size and induce WAT browning.

Lyophilized Maqui (Aristotelia chilensis) Berry Induces Browning in the Subcutaneous White Adipose Tissue and Ameliorates the Insulin Resistance in High Fat Diet-Induced Obese Mice

“…Finally, it is worth mentioning that in this work the dose of maqui was scaled-down from the polyphenol intake recommended as beneficial in humans by the Predimed Study [45,46]. This is important because several phenolic compounds such as resveratrol, quercetin, cyanidin-3-glucoside (C 3 G), capsaicin, hesperidin have green tea extract have been described as inducers of BAT activity or WAT browning but in most cases the dietary supplementation was performed using high doses and only the active compounds [9,10,11,12,13,117,118,119,120,121].…”

“…Regarding nutritional inputs, we recently demonstrated that low-protein diets and the cooked-tomato sauce called “sofrito” are able to induce Ucp1 expression in WAT, thus indicating a browning phenotype [6,7]. In the same way, other authors published that high-fat diets, bioactive compounds and prebiotics can also induce browning in WAT [9,10,11,12,13,14].…”

Metabolic Impact of Flavonoids Consumption in Obesity: From Central to Peripheral

“…Hesperidin decreased the size of adipocytes and induced the formation of multilocular and positive-UCP1 and CIDEA brown-like adipocytes. Besides the induction browning, hesperidin also enhanced the expression of Ucp1 in BAT [ 221 ]. In contrast, it has been recently published a study where not hesperidin but its monoglycosyl has the capacity to induce brown-like adipocyte formation in HFD-fed mice [ 222 ].…”

Eriocalyxin B Inhibits Adipogenesis in 3T3-L1 Adipocytes by Cell Cycle Arrest

“…Traditional medicinal plants have huge natural compound resources and better safety in drug development and application. At present, several studies revealed the effective natural compounds of antiobesity are extracted from botany, including sulforaphene [12], daidzein [13], quercetin [14], hesperidin and capsaicin [15], methylated cereal flavonoid [16], and dietary phenolic [17], indicating the natural products are a great choice as potential candidates for treatment of obesity.…”