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Saponins from Platycodon grandiflorum inhibit hepatic lipogenesis through induction of SIRT1 and activation of AMP-activated protein kinase in high-glucose-induced HepG2 cells.
Hwang, Yong Pil; Choi, Jae Ho; Kim, Hyung Gyun; Lee, Hyun-Sun; Chung, Young Chul; Jeong, Hye Gwang.
Afiliación
  • Hwang YP; Department of Toxicology, College of Pharmacy, Chungnam National University, Daejeon, Republic of Korea.
Food Chem ; 140(1-2): 115-23, 2013 Sep 01.
Article en En | MEDLINE | ID: mdl-23578622
ABSTRACT
Saponins from the roots of Platycodon grandiflorum (Changkil saponins, CKS) have antioxidant and hepatoprotective properties. This study investigated the effects of CKS on AMP-activated protein kinase (AMPK) activation and hepatic lipogenesis in HepG2 cells. CKS suppressed high-glucose-induced lipid accumulation and inhibited high-glucose-induced fatty acid synthase (FAS) and sterol regulatory element binding protein-1c (SREBP-1c) expression in HepG2 cells. Moreover, the use of a pharmacological AMPK inhibitor revealed that AMPK is essential for the suppression of SREBP-1c expression in CKS-treated cells. Finally, the activation of calcium/calmodulin-dependent kinase kinase ß (CaMKKß) and SIRT1 was necessary for CKS-enhanced activation of AMPK. These results indicate that CKS prevents lipid accumulation in HepG2 cells by blocking the expression of SREBP-1c and FAS through SIRT1 and CaMKKß/AMPK activation. Using CKS to target AMPK activation may provide a promising approach for the prevention lipogenesis.
Asunto(s)

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Saponinas / Extractos Vegetales / Regulación hacia Abajo / Platycodon / Lipogénesis / Proteínas Quinasas Activadas por AMP / Sirtuina 1 / Glucosa / Hígado Idioma: En Revista: Food Chem Año: 2013 Tipo del documento: Article

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Saponinas / Extractos Vegetales / Regulación hacia Abajo / Platycodon / Lipogénesis / Proteínas Quinasas Activadas por AMP / Sirtuina 1 / Glucosa / Hígado Idioma: En Revista: Food Chem Año: 2013 Tipo del documento: Article