Affiliation:
1. School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
2. School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi’an 710021, China
3. School of Chemistry and Chemical Engineering, Xi’an University of Science and Technology, Xi’an 710054, China
Abstract
Lipid accumulation causes diseases such as obesity and abnormal lipid metabolism, thus impairing human health. Tea polysaccharide is one of the natural, active substances that can lower lipid levels. In this paper, an oleic-acid-induced HepG2 cell model was established. The lipid-lowering effects of a novel group of Fuzhuan brick tea polysaccharides (FTPs)—obtained from Fuzhuan brick tea—were examined in vitro. The monosaccharide composition of FTP3 was Glc, Gal, Ara, Man, Rha, GalAc, GlcAc, and Xyl with a molar ratio of 23.5:13.2:9.0:5.5:5.4:2.7:1.3:1.0, respectively. A molecular weight of 335.68 kDa was identified for FTP3. HepG2 cells treated with FTP3 achieved a prominent lipid-lowering effect compared with cells treated with oleic acid. Images of the Oil Red O staining treatment showed that FTP3-treated groups had significantly fewer red fat droplets. TC and TG levels were lower in FTP3-treated groups. FTP3 alleviated lipid accumulation in HepG2 cells, activated AMPK, and decreased the SREBP-1C and FAS protein expressions associated with fatty acid synthesis. FTP3 holds promising potential for its lipid-lowering effects.
Funder
National Key Research and Development Program
Key Industrial Chain Projects of Shaanxi Province
General Plan of Shaanxi Province
projects of the Education Department of Shaanxi Province
projects from the Qinchuang Yuan “Scientist & Engineers” Team
Project from the Xi’an City Innovation Plan-Agricultural Field
Doctoral Research Initiation Fund of Shaanxi University of Science and Technology
project from the Weiyang Technology Bureau
11 key industrial chain projects from the Yanan Science and Technology Bureau
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science