Dietary supplementation with capsaicinoids alleviates obesity in mice fed a high-fat-high-fructose diet.
Food Funct
; 15(16): 8572-8585, 2024 Aug 12.
Article
in En
| MEDLINE
| ID: mdl-39073607
ABSTRACT
Capsaicinoids are the pungent compounds in chili peppers. The present study investigated the effect of capsaicinoids on obesity in mice induced by a high-fat-high-fructose diet. Thirty-two male C57BL/6J mice were randomly divided into four groups (n = 8) and fed one of the following diets, namely, a low-fat diet (LFD), a high-fat-high-fructose diet (HFF), an HFF + 0.015% capsaicinoids (LCP), and an HFF + 0.045% capsaicinoids (HCP), for 12 weeks. Results showed that capsaicinoids significantly reversed HFF-induced obesity. Supplementation with capsaicinoids improved glucose tolerance, reduced plasma lipids, and attenuated inflammation. Capsaicinoids also reduced hepatic lipid accumulation by upregulating the expression of peroxisome proliferator-activated receptor gamma coactivator 1-alpha (PGC-1α). In addition, capsaicinoids enhanced the production of fecal short-chain fatty acids (SCFAs) and increased the fecal excretion of lipids. Gut microbiota analysis revealed that capsaicinoids decreased the Firmicutes/Bacteroidetes ratio and beneficially reconstructed the microbial community. However, the effects of capsaicinoids on intestinal villus length and lipid tolerance were negligible. In conclusion, capsaicinoids effectively attenuated HFF-induced obesity and metabolic syndrome by favorably modulating lipid metabolism, improving SCFA production, and reshaping gut microbial structure.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Capsaicin
/
Dietary Supplements
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Diet, High-Fat
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Gastrointestinal Microbiome
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Fructose
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Mice, Inbred C57BL
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Obesity
Limits:
Animals
Language:
En
Journal:
Food Funct
Year:
2024
Type:
Article
Affiliation country:
China