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Effects of heat treatment of mandarin peel on flavonoid profiles and lipid accumulation in 3T3-L1 adipocytes
Journal of Food and Drug Analysis ( IF 2.6 ) Pub Date : 2019-07-01 , DOI: 10.1016/j.jfda.2019.05.002 Jeehye Sung 1 , Joon Hyuk Suh 1 , Yu Wang 1
Journal of Food and Drug Analysis ( IF 2.6 ) Pub Date : 2019-07-01 , DOI: 10.1016/j.jfda.2019.05.002 Jeehye Sung 1 , Joon Hyuk Suh 1 , Yu Wang 1
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Citrus peel, a primary byproduct of citrus fruits, contains a variety of flavonoids. Heat treatment is a favorable food processing for solid peel to release bioactive compounds from tissues and intensify nutritional effects. In this study, we explored alterations of flavonoids by thermal treatment of mandarin peel and their effects on lipid accumulation and intracellular levels during differentiation of 3T3-L1 cells to adipocytes. The heat-treated sample showed stronger inhibition on the formation of lipid droplets than the non-treated sample, along with enhanced intracellular levels of flavonoids. Overall flavonoids, especially flavonoid aglycones showing better efficacy, were found to increase in the peel after heat-treatment. Our findings indicate thermal processing could help release flavonoids from citrus peel and convert them into aglycone forms, leading to efficient cellular uptake and suppression of lipid accumulation in 3T3-L1 cells. This study provides useful information of heat-treated citrus peel as potential dietary supplements with anti-obesity-related effects.
中文翻译：
陈皮热处理对 3T3-L1 脂肪细胞中黄酮类成分和脂质积累的影响
柑橘皮是柑橘类水果的主要副产品，含有多种类黄酮。热处理是一种有利于固体果皮的食品加工，可从组织中释放生物活性化合物并增强营养作用。在本研究中，我们探讨了柑橘皮热处理对黄酮类化合物的改变及其对 3T3-L1 细胞分化为脂肪细胞过程中脂质积累和细胞内水平的影响。与未经处理的样品相比，经热处理的样品对脂滴形成的抑制作用更强，同时细胞内黄酮类化合物的水平也有所提高。发现热处理后果皮中的总黄酮类化合物，尤其是显示出更好功效的黄酮苷元含量增加。我们的研究结果表明，热处理可以帮助从柑橘皮中释放类黄酮并将其转化为苷元形式，从而导致有效的细胞摄取和抑制 3T3-L1 细胞中的脂质积累。这项研究提供了热处理柑橘皮作为具有抗肥胖相关作用的潜在膳食补充剂的有用信息。
更新日期：2019-07-01
中文翻译：
陈皮热处理对 3T3-L1 脂肪细胞中黄酮类成分和脂质积累的影响
柑橘皮是柑橘类水果的主要副产品，含有多种类黄酮。热处理是一种有利于固体果皮的食品加工，可从组织中释放生物活性化合物并增强营养作用。在本研究中，我们探讨了柑橘皮热处理对黄酮类化合物的改变及其对 3T3-L1 细胞分化为脂肪细胞过程中脂质积累和细胞内水平的影响。与未经处理的样品相比，经热处理的样品对脂滴形成的抑制作用更强，同时细胞内黄酮类化合物的水平也有所提高。发现热处理后果皮中的总黄酮类化合物，尤其是显示出更好功效的黄酮苷元含量增加。我们的研究结果表明，热处理可以帮助从柑橘皮中释放类黄酮并将其转化为苷元形式，从而导致有效的细胞摄取和抑制 3T3-L1 细胞中的脂质积累。这项研究提供了热处理柑橘皮作为具有抗肥胖相关作用的潜在膳食补充剂的有用信息。
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