고당 및 올레산으로 유도된 HepG2 세포에서 국내산 호두(Juglans regia) 추출물의 비알코올성 지방간 질환 개선 효과
Improving effect of domestic walnut (Juglans regia) extract on high glucose- and oleic acid-induced non-alcoholic fatty liver disease in HepG2 cells
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초록

This study was investigated to evaluate the in vitro anti-diabetic activity and lipid accumulation inhibitory effect of the domestic walnut (Junglans regia, Gimcheon 1ho cultivar) in high glucose- and oleic acid-induced hepatic HepG2 cells. Eighty percent of ethanolic extract from Gimcheon 1ho (GC) showed higher inhibitory effects against α-amylase and α-glucosidase activities when compared to other ethanolic extracts. GC significantly inhibited the formation of advanced glycation end products (AGEs). The GC increased cell viability against H2O2- and high glucose-induced cell death determined by 3-(4,5-dimethyl-thiazol-2-yl)-2,5- diphenyl tetrazolium bromide (MTT) assay. GC reduced the formation of reactive oxygen species (ROS) in H2O2- and high glucose-induced HepG2 cells determined by 2',7'-dichlorofluorescein diacetate (DCF-DA) assay. GC inhibited lipid accumulation in the oleic acid-induced HepG2 cells. The GC increased AMP-activated protein kinase (AMPK) phosphorylation and decreased the expression of lipid metabolism related proteins such as sterol regulatory element-binding proteins 1 (SREBP-1), fatty acid synthase (FAS), sterol regulatory element-binding protein 2 (SREBP-2) and 3-hydroxy-3-methyl-glutaryl-coenzyme A (HMGCR). The results suggest GC is a potentially functional food material which can improve nonalcoholic fatty liver disease by inhibiting lipid accumulation.

키워드

walnutgimcheon 1ho cultivarnonalcoholic fatty liver diseaselipid accumulationlipid metabolism pathway
제목
고당 및 올레산으로 유도된 HepG2 세포에서 국내산 호두(Juglans regia) 추출물의 비알코올성 지방간 질환 개선 효과
제목 (타언어)
Improving effect of domestic walnut (Juglans regia) extract on high glucose- and oleic acid-induced non-alcoholic fatty liver disease in HepG2 cells
저자
문종현주승겸이욱김종민강진용이효림김민지정혜린고민지김태윤허호진
DOI
10.11002/kjfp.2022.29.5.813
발행일
2022-10
저널명
Food Science and Preservation
29
5
페이지
813 ~ 824