Parboiled rice extracts ameliorate oleic acid-induced steatosis of HepG2 cell and its molecular mechanism

Xiuxiu Wu; Biao Li; Han Lu; Xuke Ling; Zuomin Hu; Yi Luo; Dandan Qin; Feiyan Yang; Yiping Tang; Tiantian Xie; Qi Wu; Feijun Luo; Qinlu Lin

Journal of Functional Foods (Nov 2023)

Parboiled rice extracts ameliorate oleic acid-induced steatosis of HepG2 cell and its molecular mechanism

Xiuxiu Wu,
Biao Li,
Han Lu,
Xuke Ling,
Zuomin Hu,
Yi Luo,
Dandan Qin,
Feiyan Yang,
Yiping Tang,
Tiantian Xie,
Qi Wu,
Feijun Luo,
Qinlu Lin

Affiliations

Xiuxiu Wu: National Research Center of Rice Deep Process and Byproducts, Hunan Provincial Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Provincial Key Laboratory of Forestry Edible Resources Safety and Processing, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
Biao Li: College of Life Science and Technology, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
Han Lu: National Research Center of Rice Deep Process and Byproducts, Hunan Provincial Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Provincial Key Laboratory of Forestry Edible Resources Safety and Processing, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
Xuke Ling: National Research Center of Rice Deep Process and Byproducts, Hunan Provincial Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Provincial Key Laboratory of Forestry Edible Resources Safety and Processing, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
Zuomin Hu: National Research Center of Rice Deep Process and Byproducts, Hunan Provincial Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Provincial Key Laboratory of Forestry Edible Resources Safety and Processing, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
Yi Luo: Department of Clinical Medicine, Medical College of Xiangya, Central South University, Changsha 410008, Hunan, China
Dandan Qin: National Research Center of Rice Deep Process and Byproducts, Hunan Provincial Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Provincial Key Laboratory of Forestry Edible Resources Safety and Processing, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
Feiyan Yang: National Research Center of Rice Deep Process and Byproducts, Hunan Provincial Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Provincial Key Laboratory of Forestry Edible Resources Safety and Processing, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
Yiping Tang: National Research Center of Rice Deep Process and Byproducts, Hunan Provincial Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Provincial Key Laboratory of Forestry Edible Resources Safety and Processing, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
Tiantian Xie: National Research Center of Rice Deep Process and Byproducts, Hunan Provincial Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Provincial Key Laboratory of Forestry Edible Resources Safety and Processing, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
Qi Wu: National Research Center of Rice Deep Process and Byproducts, Hunan Provincial Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Provincial Key Laboratory of Forestry Edible Resources Safety and Processing, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
Feijun Luo: National Research Center of Rice Deep Process and Byproducts, Hunan Provincial Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Provincial Key Laboratory of Forestry Edible Resources Safety and Processing, Central South University of Forestry and Technology, Changsha 410004, Hunan, China; Corresponding authors at: College of Food Science and Engineering, Central South University of Forestry and Technology, No. 498, Shaoshan Road, Changsha 410004, PR China.
Qinlu Lin: National Research Center of Rice Deep Process and Byproducts, Hunan Provincial Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Provincial Key Laboratory of Forestry Edible Resources Safety and Processing, Central South University of Forestry and Technology, Changsha 410004, Hunan, China; Corresponding authors at: College of Food Science and Engineering, Central South University of Forestry and Technology, No. 498, Shaoshan Road, Changsha 410004, PR China.

Journal volume & issue: Vol. 110
p. 105853

Abstract

Read online

This study assessed the potential role of parboiled rice (PR) in balancing lipid levels and its mechanisms. Water and 80% methanol soluble substances of refined rice (RR) and PR were extracted and were used to treat HepG2 cells, and PR extracts were found to alleviate cellular lipid accumulation. The components of RR and PR extracts were identified. Among them, there were 267 and 291 different components in water extract and 80% methanol extract, respectively. After screening differential substances, the active ingredients delphinidin and cinnamic acid were selected and their lipid-lowering activity was verified in vitro. Furthermore, the potential mechanisms of the two components reducing steatosis were explored by network pharmacology and molecular docking. Our results indicated that they may interfere with lipid deposition through the PI3K-Akt signaling pathway, which was also confirmed in vitro. These results contribute to the understanding of the mechanisms of PR involved in lipid metabolism.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

About the journal

Abstract

Keywords