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Reduction of lipid accumulation in white adipose tissues by Cassia tora (Leguminosae) seed extract is associated with AMPK activation

► We examined the effect of Cassia seed ethanol extract (CSEE) on the reducing lipid accumulation. ► CSEE decreased the intracellular accumulation of trigycerides in 3T3-L1 adipocytes. ► CSEE attenuated lipid accumulation in white adipose tissue through AMP-activated protein kinase signaling pathway...

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Published in:Food chemistry 2013-01, Vol.136 (2), p.1086-1094
Main Authors: Tzeng, Thing-Fong, Lu, Hung-Jen, Liou, Shorong-Shii, Chang, Chia Ju, Liu, I-Min
Format: Article
Language:English
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Summary:► We examined the effect of Cassia seed ethanol extract (CSEE) on the reducing lipid accumulation. ► CSEE decreased the intracellular accumulation of trigycerides in 3T3-L1 adipocytes. ► CSEE attenuated lipid accumulation in white adipose tissue through AMP-activated protein kinase signaling pathway. ► CSEE may have potential use as a therapy for the treatment of obesity and hyperlipidemia. Natural herbal medications may be one answer to the worldwide epidemic of obesity. This study examines the effects of Cassia seed ethanol extract (CSEE) upon lipid accumulation in white adipose tissue (WAT). CSEE exhibited a significant concentration-dependent decrease in the intracellular accumulation of trigycerides in 3T3-L1 adipocytes. After being fed a high-fat diet (HFD) for 2weeks, rats were fed CSEE (100, 200 or 300mg/kg) once daily for 8weeks. CSEE caused dose-related reductions in body weight gain (as well as plasma lipid levels and epididymal WAT sizes in HFD-fed rats). CSEE enhanced the phosphorylation of AMP-activated protein kinase (AMPK) and its primary downstream targeting enzyme, acetyl-CoA carboxylase, up-regulated gene expression of carnitine palmitoyl transferase 1, and down-regulated sterol regulatory element-binding protein 1 and fatty acid synthase protein levels in epididymal WAT of HFD-fed rats. CSEE could attenuate lipid accumulation in WAT via AMPK signaling pathway activation.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2012.09.017