Anti-obesity effect of cocoa proteins (Theobroma cacao L.) variety “Criollo” and the expression of genes related to the dysfunction of white adipose tissue in high-fat diet-induced obese rats

Abstract

The objective of this work was to evaluate if Cocoa Proteins (CP) from the cocoa-bean were able to reduce factors related to obesity and activated related gene targets against white adipose tissue (WAT) dysfunction in a rat model of hypercaloric diet-induced obesity. The results showed that the administration with 150 mg/kg/day of CP on a hypercaloric diet reduces body-weight gain, relative weight of WAT, serum triglycerides, NEFAs, insulin, and leptin levels, and pro-inflammatory factors, with an increase in serum HDL levels, activation (AMPK, PPAR-γ, PPAR-α, SIRT1, Plin1, and PGC-1α) and repression (TNF-α, SREBP-1c, Leptin and ACC) of the mRNA of transcription factors and proteins related to WAT dysfunction. The CP prevented dysfunction in WAT who is related to obesity by down-regulation of factors related to lipogenesis and up-regulation of those related to energy expenditure, lowering the release of triglycerides and NEFAs into peripheral tissues, thus decreasing pro-inflammatory processes.

Keywords

• Food protein
• Obesity
• Anti-inflammatory
• Adipose tissue
• Gene expression
• Functional foods