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Lyophilized maqui (Aristotelia chilensis) berry induces browning in the subcutaneous white adipose tissue and ameliorates the insulin resistance in high fat diet-induced obese mice

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Lyophilized maqui (Aristotelia chilensis) berry induces browning in the subcutaneous white adipose tissue and ameliorates the insulin resistance in high fat diet-induced obese mice

dc.contributor.author	Sandoval, Viviana
dc.contributor.author	Femenias, Antoni
dc.contributor.author	Martínez-Garza, Úrsula
dc.contributor.author	Sanz-Lamora, Héctor
dc.contributor.author	Castagnini, Juan Manuel
dc.contributor.author	Quifer-Rada, Paola
dc.contributor.author	Lamuela-Raventós, Rosa Maria
dc.contributor.author	Marrero, Pedro F.
dc.contributor.author	Haro, Diego
dc.contributor.author	Relat, Joana
dc.date.accessioned	2022-11-07T10:49:52Z
dc.date.available	2022-11-07T10:49:52Z
dc.date.issued	2019
dc.identifier.citation	Sandoval, Viviana Femenias, Antoni Martínez-Garza, Úrsula Sanz-Lamora, Héctor Castagnini, Juan Manuel Quifer-Rada, Paola Lamuela-Raventós, Rosa Maria Marrero, Pedro F. Haro, Diego Relat, Joana 2019 Lyophilized maqui (Aristotelia chilensis) berry induces browning in the subcutaneous white adipose tissue and ameliorates the insulin resistance in high fat diet-induced obese mice Antioxidants
dc.identifier.uri	https://hdl.handle.net/10550/84402
dc.description.abstract	Maqui (Aristotelia Chilensis) berry features a unique profile of anthocyanidins that includes high amounts of delphinidin-3-O-sambubioside-5-O-glucoside and delphinidin-3-O-sambubioside and has shown positive effects on fasting glucose and insulin levels in humans and murine models of type 2 diabetes and obesity. The molecular mechanisms underlying the impact of maqui on the onset and development of the obese phenotype and insulin resistance was investigated in high fat diet-induced obese mice supplemented with a lyophilized maqui berry. Maqui-dietary supplemented animals showed better insulin response and decreased weight gain but also a differential expression of genes involved in de novo lipogenesis, fatty acid oxidation, multilocular lipid droplet formation and thermogenesis in subcutaneous white adipose tissue (scWAT). These changes correlated with an increased expression of the carbohydrate response element binding protein b (Chrebpb), the sterol regulatory binding protein 1c (Srebp1c) and Cellular repressor of adenovirus early region 1A-stimulated genes 1 (Creg1) and an improvement in the fibroblast growth factor 21 (FGF21) signaling. Our evidence suggests that maqui dietary supplementation activates the induction of fuel storage and thermogenesis characteristic of a brown-like phenotype in scWAT and counteracts the unhealthy metabolic impact of an HFD. This induction constitutes a putative strategy to prevent/treat diet-induced obesity and its associated comorbidities.
dc.language.iso	eng
dc.relation.ispartof	Antioxidants, 2019
dc.subject	Aliments
dc.title	Lyophilized maqui (Aristotelia chilensis) berry induces browning in the subcutaneous white adipose tissue and ameliorates the insulin resistance in high fat diet-induced obese mice
dc.type	journal article	es_ES
dc.date.updated	2022-11-07T10:49:53Z
dc.identifier.doi	10.3390/antiox8090360
dc.identifier.idgrec	155326
dc.rights.accessRights	open access	es_ES