高级检索
当前位置: 首页 > 详情页

Marmin from the blossoms of Citrus maxima (Burm) Merr exerts lipid-lowering effect via inducing 3T3-L1 preadipocyte apoptosis

文献详情

资源类型:
WOS体系:

收录情况: ◇ SCIE

机构: [a]College of Food and Bioengineering, South China University of Technology, Guangzhou, 510640, China [b]The Second Affiliated Hospital, Guangzhou University of Chinese Medicine, Guangzhou 510120, China
出处:
ISSN:

关键词: 3T3-L1 preadipocytes Apoptosis Citrus maxima (Burm ) Merr Lipid-lowering Marmin

摘要:
Citrus maxima (Burm.) Merr (CMBM) is a traditional digestive tea in China, which is generally considered to have lipid-lowering effect. Here, a bioassay-guided identification of anti-obesity ingredients from CMBM was performed and four compounds were obtained, among which marmin exhibited excellent anti-proliferative activity on 3T3-L1 preadipocytes. Marmin could effectively promote the apoptosis of 3T3-L1 and inhibited its preadipocytes growth through induction of G2/M cell cycle arrest. The ROS levels and apoptotic bodies were increased after marmin treatment on 3T3-L1 preadipocytes, consistent with the results of flow cytometry. Moreover, The RT-PCR analysis revealed that marmin could significantly increase the mRNA expression levels of p53 and the ratio Bax/Bcl-2, but not the p21 mRNA expression. The Western Blotting results showed that marmin could suppress the phosphorylation of p65, extracellular signal- regulated protein kinase 1/2 (ERK1/2) and increase the phosphorylation of c-Jun N-terminal kinase (JNK), which indicated that marmin could induce 3T3-L1 preadipocytes apoptosis by inhibiting nuclear factor kappa-B (NF-κB) and altering mitogen-activated protein kinases (MAPKs) pathway. © 2021 The Authors

基金:
语种:
WOS:
中科院(CAS)分区:
出版当年[2020]版:
大类 | 2 区 工程技术
小类 | 2 区 食品科技 3 区 营养学
最新[2025]版:
大类 | 2 区 农林科学
小类 | 3 区 食品科技 4 区 营养学
JCR分区:
出版当年[2019]版:
Q1 FOOD SCIENCE & TECHNOLOGY Q2 NUTRITION & DIETETICS
最新[2023]版:
Q2 FOOD SCIENCE & TECHNOLOGY Q2 NUTRITION & DIETETICS

影响因子: 最新[2023版] 最新五年平均 出版当年[2019版] 出版当年五年平均 出版前一年[2018版] 出版后一年[2020版]

第一作者:
第一作者机构: [a]College of Food and Bioengineering, South China University of Technology, Guangzhou, 510640, China
通讯作者:
推荐引用方式(GB/T 7714):
APA:
MLA:

资源点击量:2022 今日访问量:0 总访问量:648 更新日期:2024-07-01 建议使用谷歌、火狐浏览器 常见问题

版权所有©2020 广东省中医院 技术支持:重庆聚合科技有限公司 地址:广州市越秀区大德路111号