脂肪生成
部分
多酚
化学
3T3-L1
MAPK/ERK通路
脂肪细胞
立体化学
生物化学
信号转导
体外
脂肪组织
抗氧化剂
作者
Jinming Peng,Wenjun Wen,Ruifeng Wang,Kaikai Li,Gengsheng Xiao,Chunmei Li
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2022-01-01
卷期号:13 (9): 5275-5286
被引量:4
摘要
Previous studies have proved that the characteristic galloyl moiety in polyphenols is crucial for their biological activities. However, whether the presence of the galloyl moiety in the structure of polyphenols has a great contribution to their inhibition of adipogenic differentiation is not clear. Therefore, in this study, seven polyphenols with different galloylation degrees were chosen for exploring the contribution of the galloyl group to the lipid-lowering property of polyphenols and its molecular mechanism. Our results showed that the existence of the galloyl moiety in the structure of polyphenols was necessary for their inhibition of adipogenic differentiation, which could help to delay cells from entering the G2/M phase as well as to hinder the MCE process in the early stage of differentiation and the downstream PPARγ and C/EBPα related MAPK signaling pathway, probably via binding to IR and disturbing the α-helix in its conformation. Our finding highlighted that the existence of galloyl groups in polyphenols was crucial for their anti-adipogenic activity, and provided new insights into the mechanism by which galloylated polyphenols suppress adipocyte differentiation.
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