Sweet cherry anthocyanins protected from diet-induced hepatic steatosis. - GreenMedInfo Summary
Dietary sweet cherry anthocyanins attenuates diet-induced hepatic steatosis by improving hepatic lipid metabolism in mice.
Nutrition. 2016 Jul-Aug;32(7-8):827-33. Epub 2016 Jan 21. PMID: 27158052
OBJECTIVE: Anthocyanins have been reported to have beneficial effects on obesity and obesity-related metabolic disorders (e.g., insulin resistance and dyslipidemia). The objective of this study was to examine the beneficial effects of sweet cherry anthocyanins (SWCN) on high-fat diet-induced liver steatosis and investigate the underlying molecular mechanism.
METHODS: C57 BL/6 J mice were fed low-fat diet, high-fat diet, or high-fat diet supplemented with SWCN of 200 mg/kg for 15 wk. The hepatic gene expression profile was analyzed by DNA microarray analysis.
RESULTS: SWCN supplementation alleviated high-fat diet-induced liver steatosis in mice. Microarray analysis of hepatic gene expression profiles indicated that SWCN treatment significantly changed the expression profiles of 1119 genes which were enriched in 16 pathways, such as PPAR signaling pathway, steroid biosynthesis, fatty acid metabolism, and biosynthesis of unsaturated fatty acids.
CONCLUSION: These results confirmed the previous findings regarding the occurrence and development of hepatic steatosis under high-fat-diet conditions, elucidated that SWCN protected from diet-induced hepatic steatosis and the beneficial effects might be involved in multiple molecular pathways, especially the PPARγ pathway.