Mulberry anthocyanins, cyanidin 3-glucoside and cyanidin 3-rutinoside, increase the quantity of mitochondria during brown adipogenesis

Yilin You; Chen Liang; Xue Han; Jielong Guo; Chenglong Ren; Guojie Liu; Weidong Huang; Jicheng Zhan

Journal of Functional Foods (Sep 2017)

Mulberry anthocyanins, cyanidin 3-glucoside and cyanidin 3-rutinoside, increase the quantity of mitochondria during brown adipogenesis

Yilin You,
Chen Liang,
Xue Han,
Jielong Guo,
Chenglong Ren,
Guojie Liu,
Weidong Huang,
Jicheng Zhan

Affiliations

Yilin You: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China; College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China; College of Horticulture, China Agricultural University, Yuanmingyuan West Road 2, Haidian District, Beijing 100193, China
Chen Liang: College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China; ARC Training Centre for Innovative Wine Production, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
Xue Han: College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China
Jielong Guo: College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China
Chenglong Ren: College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China
Guojie Liu: College of Horticulture, China Agricultural University, Yuanmingyuan West Road 2, Haidian District, Beijing 100193, China
Weidong Huang: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China; College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China; Corresponding authors at: College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China.
Jicheng Zhan: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China; College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China; Corresponding authors at: College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China.

Journal volume & issue: Vol. 36
pp. 348 – 356

Abstract

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Cyanidin 3-glucoside (C3G) and cyanidin 3-rutinoside (C3R), two anthocyanin compounds isolated from mulberry fruit, have beneficial effects in regards to reducing obesity. Their molecular targets have yet to be elucidated, however. Improving the function or increasing the quantity of mitochondria in brown adipose tissue (BAT) can promote the metabolism of carbohydrates and fat. This study was designed to investigate the mitochondrial biogenesis regulated by C3G and C3R during brown adipogenesis. The BAT-cMyc cell was treated with C3G and C3R, both of which significantly increased the expression levels of fatty acid oxidation-related genes such as PGC1α, PRDM16, and CPT1α. C3G and C3R also significantly increased the expression of TFAM and NRF1/NRF2. Notably, C3G and C3R treatment greatly elevated the mitochondrial copy number and BAT specific gene-UCP1 expression through AKT and ERK signaling pathways. These results altogether suggest that C3G and C3R may ameliorate metabolic disease through activating BAT thermogenesis.

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

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