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

Abstract

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.

Low-dose brain estrogen prevents menopausal syndrome while maintaining the diversity of the gut microbiomes in estrogen-deficient rats

“…Diet preparation. Since high-fat diets accelerate the progression of menopausal symptoms compared with a low-fat diet, high-fat diets were used in this study (11,17,20). The high-fat diet was made with a semipurified modified AIN-93 formulation that was composed of 37, 20, and 43 energy percent (En%) from carbohydrates, protein, and fats, respectively (24).…”

“…Tail skin temperature measurement. During the sleep cycle, the tail skin temperature was weekly measured with an infrared thermometer for small rodents (BIO-152-IRB; Bioseb, Chaville, France) (20). Temperature was measured for 7 s in every 10 min three times and then averaged to be used as a single data point.…”

“…The respiratory quotient and resting energy expenditure were calculated using reported equations (12,13). Carbohydrate and fat oxidation were calculated from nonprotein oxygen consumption, as were their relative oxidative proportions, and reported as the amount of oxygen consumed per gram of substrate oxidized (11,20).…”

Ameliorating effects of Sporidiobolus pararoseus extract on dyslipidemia in mice with high fat diet induced obesity

“…(Bae et al 2017;Choi et al 2011;Vinuesa et al 2016) Given the low efficacy and side effects of drugs, more attention had been paid to dietary prevention and intervention for dyslipidemia and related disorders. (Andrade et al 2013;Jung et al 2016;Park et al…”

Fermentation of Multigrain Dough – An Approach to Reduce Glycemic Index for Healthy Bread

“…This technique can also be used to enrich the functional quality with bioactive compounds, for health (anti-inflammatory activity, from black carrot color extracts substitution in wheat flour as 7-8 %, for bread [45][46][47]. By adding such ingredients at sourdough stage, we can also increase digestibility of bioactive anthocyanin compounds in black carrots [48]. The results of this study will be helpful to choose specific starter cultures and specific fermentation time of sourdough starter, to develop low glycaemic multigrain breads.…”