Anthocyanins in chokeberry and purple maize attenuate diet-induced metabolic syndrome in rats

Bhaswant, Maharshi; Shafie, Siti Raihanah; Mathai, Michael L.; Mouatt, Peter; Brown, Lindsay

doi:10.1016/j.nut.2016.12.009

Cited by 49 publications

(36 citation statements)

References 49 publications

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“…However, the phenotypes were not affected by leptin level, [41] that might be because of the leptin resistance in obese mice or the leptin acts as a marker for inflammation. [11] The hepatic mRNA expression indicated that insig1, the gene negatively regulating FA biosynthesis was upregulated in PHFD and BHFD groups as compared to the HFD group ( Figure 2C). While, the lipid catabolic genes lamp and abhd4 ( Figure 2D) and detoxifying glutathione S-transferase genes viz., gstz1 and gstm6 ( Figure 2E) showed variable pattern in different wheat groups.…”

Section: Color Wheat Modulating Lipid Profile and Maintaining Lipid Hmentioning

confidence: 95%

“…It is well-established that the HFD induces obesity and its related metabolic syndrome in mice. [9][10][11][12] Based on these considerations, body weight progression (weekly) and adipose tissue weight (sacrifice day) were measured for all subjects in all replication groups. A significant increase in body weight started after two weeks in HFD group as compared to NPD ( Figure 1A).…”

Section: Black Wheat Balancing the Energy Storage In Adipose Tissuementioning

confidence: 99%

“…[8] Their protective and preventive effects had been shown by the number of researchers on diet-induced metabolic disorders. [9][10][11][12] One of the primary causal factors of obesity is the chronic intake of energydense food. The obesity may cause dyslipidemia, insulin resistance, hyperglycemia, and its comorbidities.…”

Section: Introductionmentioning

confidence: 99%

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Anthocyanin‐Biofortified Colored Wheat Prevents High Fat Diet–Induced Alterations in Mice: Nutrigenomics Studies

Sharma

Khare

Kumar

et al. 2020

Molecular Nutrition Food Res

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Scope Effective health‐promoting results of either anthocyanins or whole wheat against chronic diseases are well reported. The current study is designed to understand the effect and underlying mechanism of anthocyanins‐biofortified whole wheat on high‐fat diet (HF)‐induced obesity and its comorbidities. Method and Results Mice are fed a HFD supplemented with isoenergetic white, purple, or black whole wheat for 12 weeks and analyzed by physiological, biochemical, and nutrigenomics studies (qRT‐PCR and RNA‐Seq analysis). Black wheat significantly reduces body weight gain and fat pad. Both black and purple wheats reduce total cholesterol, triglyceride, and free fatty acid levels in serum, with the restoration of blood glucose and insulin resistance. Black wheat significantly elevates the expression of enzymes related to fatty acid balancing, β‐oxidation, and oxidative stress that supported the biochemical and physiological positive outcomes. Moreover, the transcriptome analysis of adipose and liver tissue reveals activation of multiple pathways and genes related to fatty acid‐β oxidation (crat, acca2, lonp2 etc.), antioxidative enzymes (gpx1, sod1, nxnl1 etc.), along with balancing of fatty acid metabolism specifically in black wheat supplemented mice. Conclusion Taken together, the results suggest that the incorporation of colored wheat (especially black wheat) in the diet can prevent obesity and related metabolic complications.

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Section: Color Wheat Modulating Lipid Profile and Maintaining Lipid Hmentioning

confidence: 95%

Section: Black Wheat Balancing the Energy Storage In Adipose Tissuementioning

confidence: 99%

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Anthocyanin‐Biofortified Colored Wheat Prevents High Fat Diet–Induced Alterations in Mice: Nutrigenomics Studies

Sharma

Khare

Kumar

et al. 2020

Molecular Nutrition Food Res

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“…Pérez et al (2014), reported in P. nigra pericarp flour the presence of cyanidin-3-hexoside and other anthocyanins. Recently, it was demonstrated that purple corn, enriched in cyanidin-3-glucosides reduced visceral adiposity, body fat mass, and blood pressure, improved glucose tolerance, and cardiovascular structure and function, decreased plasma triglycerides and total cholesterol compared to control rats (Bhaswant, Shafie, Mathai, Mouatt, & Brown, 2016).…”

Section: Phytochemicals In Prosopis Nigra Mesocarp Fine Flourmentioning

confidence: 99%

Prosopis nigra Mesocarp Fine Flour, A Source of Phytochemicals with Potential Effect on Enzymes Linked to Metabolic Syndrome, Oxidative Stress, and Inflammatory Process

Pérez

Zampini

Arena

et al. 2018

Journal of Food Science

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Pods of P. nigra are traditional food resources in South America. The non-conventional flour obtained from them is a food that inhibits enzymes linked to carbohydrates metabolism and lipids metabolism, show antioxidant activity and anti-inflamatory activity, principally on COX-2. This natural product is a promising resource that could be used as a functional food or as functional ingredient in food formulations for reduce the risk of the development of obesity. Our studies are relevant to stimulate a sustainable management of this specie and for its development as potential new crops.

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“…In rats diet [44] Purple corn pericarp Adipogenesis, inflammation and insulin resistance in adipocytes…”

Section: In Vivomentioning

confidence: 99%

Bioactive Compounds in Pigmented Maize

Navarro¹,

Torres²,

Fernández-Aulis³

et al. 2018

Corn - Production and Human Health in Changing Climate

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Mexico is the center of origin of maize where there is a great variety of pigmented corns with health benefits. These properties are attributed to their high content of phenolic compounds. The most studied compounds are anthocyanins that no matter the variety of corn are mainly six: cyanidin, pelargonidin and peonidin-3-glucoside and their malonated derivatives. Among the pigmented corns, the purple has the most concentration of anthocyanins, these are found in the whole plant but in more quantity in the silk. The health benefits attach to anthocyanins are principally anti-obesity agent and anticancer activity. Regarding the phenolic acids reported in the pigmented corn plant, the most abundant acid in kernel is ferulic acid, in cob is syringic acid while in the silk is chlorogenic acid. This variation, in the phenolic acid profiles according to the organ, indicates the biological function that each of them plays in the plant; meanwhile in humans, they have important antioxidant effects. Flavonoids are the group less studied of bioactive compounds in pigmented corns; however, the concentrations of these compounds are high especially in purple silk; inside the flavonoids described are morin, kaempferol, naringin, maysin, rutin, quercetin and hyperoside; with antioxidant effects, as neuroprotective, apoptosis induction and others.

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Anthocyanins in chokeberry and purple maize attenuate diet-induced metabolic syndrome in rats

Abstract: CB and PM interventions gave similar responses, suggesting that anthocyanins are the bioactive molecules in the attenuation or reversal of metabolic syndrome by prevention of inflammation-induced damage.

Cited by 49 publications

References 49 publications

Anthocyanin‐Biofortified Colored Wheat Prevents High Fat Diet–Induced Alterations in Mice: Nutrigenomics Studies

Anthocyanin‐Biofortified Colored Wheat Prevents High Fat Diet–Induced Alterations in Mice: Nutrigenomics Studies

Prosopis nigra Mesocarp Fine Flour, A Source of Phytochemicals with Potential Effect on Enzymes Linked to Metabolic Syndrome, Oxidative Stress, and Inflammatory Process

Bioactive Compounds in Pigmented Maize

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