Objective:To determine the effects of ginsenoside rg3 on the body weight of C57BL/6J obese mice and to investigate its underlying weight loss mechanisms with a focus on white fat browning-related factors.Methods:Eight...Objective:To determine the effects of ginsenoside rg3 on the body weight of C57BL/6J obese mice and to investigate its underlying weight loss mechanisms with a focus on white fat browning-related factors.Methods:Eight-week-old C57BL/6J male mice were fed a high-fat diet for 12 successive weeks to construct the obese model.C57BL/6J male mice were fed a standard chow diet to construct normal control group.After 8 weeks of intervention with ginsenoside rg3,the food intake,body weight,body fat mass,blood sugar,and lipid profiles of the mice in each group were detected.Hematoxylin and eosin(HE)staining was used to observe the histological morphology of the adipose tissues.Real-time polymerase chain reaction(RT-PCR)and Western blotting(WB)were applied to detect the gene and protein expression levels of peroxisome proliferators-activated receptor gama(PPARg),Peroxisome proliferatoractivated receptor-gamma coactivator-1alpha(PGC-1a),PR domain containing 16(PRDM16),and uncoupling protein 1(UCP-1).Results:Compared to normal control group mice,the body weight,food intake,body fat composition,and blood lipid levels of model group mice increased significantly.After 8 weeks of intervention with ginsenoside rg3,body weight,body fat composition,food intake,and blood lipid profiles decreased.HE staining showed that ginsenoside rg3 can improve white adipocyte hypertrophy to a certain extent.RTPCR and WB demonstrated that ginsenoside rg3 can increase the mRNA and protein expression levels of PPARg,PGC-1a,PRDM16,and UCP-1 in the adipose tissues of obese mice.Conclusion:The weight reduction effect of ginsenoside rg3 may be related to the promotion of white fat browning.展开更多
Background: The high mortality of pre-weanling piglets is a dominant challenge which severely restricts the development of pig industry. A number of factors including nutrients imbalance and temperature variation duri...Background: The high mortality of pre-weanling piglets is a dominant challenge which severely restricts the development of pig industry. A number of factors including nutrients imbalance and temperature variation during postnatal period of piglets have been reported to closely associated with the high mortality of postnatal piglets.This study aims to find out the relationship between fat deposition and survival of newborn piglets.Results: There were no differences in organ coefficient and bone density between the surviving and dead piglets(P > 0.05). The body weight and the fat deposition in the dead piglets were lower than the live individuals(P < 0.05).Consistently, the average sizes of white adipocytes in back and abdominal adipose tissues of dead piglets were smaller than the survivals(P < 0.05). The protein expression levels of adipocyte differentiation markers PPARγ and C/EBPα in the back and abdominal adipose tissues were lower in dead piglets compared to live piglets. The mRNA expressions of thermogenic markers PGC1α and PRDM16 in adipose tissues were decreased in the dead piglets(P < 0.05). The microarray of back fat samples from the surviving and dead piglets were conducted; two down-regulated genes namely AAMDC and CASTOR1 were identified from the dead piglets. According to quantitative real-time PCR(RT-PCR) analysis, the mRNA expression of AAMDC decreased, whereas CASTOR1 expression elevated in the dead piglets compared to the surviving piglets(P < 0.05).Conclusions: The fat deposition and adipocyte differentiation in the dead piglets are insufficient compared to the surviving piglets, which may attenuate the thermogenic ability of white adipose tissue(WAT). Our data indicate that fat deposition in newborn piglets is vital to their survival.展开更多
本实验以蛋清蛋白微粒(egg white protein microparticles,EWPM)为代脂基质,研究EWPM/黄原胶(xanthan gum,XG)共混质量分数、pH值、氯化钠含量、糖含量、均质条件等对超低脂沙拉酱产品流变学特性的影响规律。研究发现,XG对EWPM基超低脂...本实验以蛋清蛋白微粒(egg white protein microparticles,EWPM)为代脂基质,研究EWPM/黄原胶(xanthan gum,XG)共混质量分数、pH值、氯化钠含量、糖含量、均质条件等对超低脂沙拉酱产品流变学特性的影响规律。研究发现,XG对EWPM基超低脂沙拉酱具有显著的增稠效果,然而含量过高会导致低脂沙拉酱恢复性下降。基础调味组分对超低脂沙拉酱品质的影响存在较大差异,pH值和盐对体系黏度影响较大,糖添加量对黏度的影响相对较小。适度的胶体磨均质转速和均质时间可以减小产品的粒径,增加其内部均一性,显著提高产品的整体黏度。本实验以沙拉酱流变学行为调控为重点,为低脂沙拉酱的研究提供一个更加明确的工艺优化方向。展开更多
基金This study received support from the Key Research Project of Beijing University of Chinese Medicine(2020-JYB-ZDGG-029)the National Natural Science Foundation of China(81274041 and 81503540)+1 种基金the Key Drug Development Programme of the Ministry of Science and Technology(20122X09103201-005)the International Cooperation Projects of the Ministry of Education(2011DFA30920).
文摘Objective:To determine the effects of ginsenoside rg3 on the body weight of C57BL/6J obese mice and to investigate its underlying weight loss mechanisms with a focus on white fat browning-related factors.Methods:Eight-week-old C57BL/6J male mice were fed a high-fat diet for 12 successive weeks to construct the obese model.C57BL/6J male mice were fed a standard chow diet to construct normal control group.After 8 weeks of intervention with ginsenoside rg3,the food intake,body weight,body fat mass,blood sugar,and lipid profiles of the mice in each group were detected.Hematoxylin and eosin(HE)staining was used to observe the histological morphology of the adipose tissues.Real-time polymerase chain reaction(RT-PCR)and Western blotting(WB)were applied to detect the gene and protein expression levels of peroxisome proliferators-activated receptor gama(PPARg),Peroxisome proliferatoractivated receptor-gamma coactivator-1alpha(PGC-1a),PR domain containing 16(PRDM16),and uncoupling protein 1(UCP-1).Results:Compared to normal control group mice,the body weight,food intake,body fat composition,and blood lipid levels of model group mice increased significantly.After 8 weeks of intervention with ginsenoside rg3,body weight,body fat composition,food intake,and blood lipid profiles decreased.HE staining showed that ginsenoside rg3 can improve white adipocyte hypertrophy to a certain extent.RTPCR and WB demonstrated that ginsenoside rg3 can increase the mRNA and protein expression levels of PPARg,PGC-1a,PRDM16,and UCP-1 in the adipose tissues of obese mice.Conclusion:The weight reduction effect of ginsenoside rg3 may be related to the promotion of white fat browning.
基金supported by the National Key R&D Program of China(2018YFD0500601,2017YFD0500501)the National Natural Science Foundation of China(31722054,31472101 and 31528018)+2 种基金College of Animal Science and Technology "Young Talents Program" in China Agricultural University(2017DKA001)the 111 Project(B16044)the Developmental Fund for Animal Science by Shenzhen Jinxinnong Feed Co.,Ltd
文摘Background: The high mortality of pre-weanling piglets is a dominant challenge which severely restricts the development of pig industry. A number of factors including nutrients imbalance and temperature variation during postnatal period of piglets have been reported to closely associated with the high mortality of postnatal piglets.This study aims to find out the relationship between fat deposition and survival of newborn piglets.Results: There were no differences in organ coefficient and bone density between the surviving and dead piglets(P > 0.05). The body weight and the fat deposition in the dead piglets were lower than the live individuals(P < 0.05).Consistently, the average sizes of white adipocytes in back and abdominal adipose tissues of dead piglets were smaller than the survivals(P < 0.05). The protein expression levels of adipocyte differentiation markers PPARγ and C/EBPα in the back and abdominal adipose tissues were lower in dead piglets compared to live piglets. The mRNA expressions of thermogenic markers PGC1α and PRDM16 in adipose tissues were decreased in the dead piglets(P < 0.05). The microarray of back fat samples from the surviving and dead piglets were conducted; two down-regulated genes namely AAMDC and CASTOR1 were identified from the dead piglets. According to quantitative real-time PCR(RT-PCR) analysis, the mRNA expression of AAMDC decreased, whereas CASTOR1 expression elevated in the dead piglets compared to the surviving piglets(P < 0.05).Conclusions: The fat deposition and adipocyte differentiation in the dead piglets are insufficient compared to the surviving piglets, which may attenuate the thermogenic ability of white adipose tissue(WAT). Our data indicate that fat deposition in newborn piglets is vital to their survival.
文摘本实验以蛋清蛋白微粒(egg white protein microparticles,EWPM)为代脂基质,研究EWPM/黄原胶(xanthan gum,XG)共混质量分数、pH值、氯化钠含量、糖含量、均质条件等对超低脂沙拉酱产品流变学特性的影响规律。研究发现,XG对EWPM基超低脂沙拉酱具有显著的增稠效果,然而含量过高会导致低脂沙拉酱恢复性下降。基础调味组分对超低脂沙拉酱品质的影响存在较大差异,pH值和盐对体系黏度影响较大,糖添加量对黏度的影响相对较小。适度的胶体磨均质转速和均质时间可以减小产品的粒径,增加其内部均一性,显著提高产品的整体黏度。本实验以沙拉酱流变学行为调控为重点,为低脂沙拉酱的研究提供一个更加明确的工艺优化方向。
