The fat accumulation promotion effects of dihydrxytetraphenylmethane and its underlying mechanisms via transcriptome analysis

Ge Wang; Yichao Huang; Yanpeng Gao; Ge Chen; Leqi Cui; Ye Peng; Quancai Sun

Current Research in Food Science (Jan 2023)

The fat accumulation promotion effects of dihydrxytetraphenylmethane and its underlying mechanisms via transcriptome analysis

Ge Wang,
Yichao Huang,
Yanpeng Gao,
Ge Chen,
Leqi Cui,
Ye Peng,
Quancai Sun

Affiliations

Ge Wang: Faculty of Medicine, Macau University of Science and Technology, Taipa, Macao Special Administrative Region of China, China; Guangdong-Hong Kong-Macao Joint Laboratory for Contaminants Exposure and Health, Guangdong Key Laboratory of Environmental Catalysis and Health Risk Control, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou, 510006, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
Yichao Huang: Department of Toxicology, School of Public Health, Key Laboratory of Environmental Toxicology of Anhui Higher Education Institutes, Anhui Medical University, Hefei, 230032, China
Yanpeng Gao: Guangdong-Hong Kong-Macao Joint Laboratory for Contaminants Exposure and Health, Guangdong Key Laboratory of Environmental Catalysis and Health Risk Control, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou, 510006, China; Guangzhou Key Laboratory of Environmental Catalysis and Pollution Control, Key Laboratory of City Cluster Environmental Safety and Green Development of the Ministry of Education, School of Environmental Science and Engineering, Guangdong University of Technology, Guangzhou, 510006, China
Ge Chen: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
Leqi Cui: Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL, 32306, USA
Ye Peng: Faculty of Medicine, Macau University of Science and Technology, Taipa, Macao Special Administrative Region of China, China; Corresponding author. Faculty of Medicine, Macau University of Science and Technology, Taipa, Macao Special Administrative Region of China, China
Quancai Sun: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China; Corresponding author. School of Food and Biological Engineering, Jiangsu University, China.

Journal volume & issue: Vol. 7
p. 100534

Abstract

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Dihydrxytetraphenylmethane, also known as Bisphenol BP (BPBP), has been increasingly used in industrial production and more frequently detected in the environment as an alternative plasticizer of BPA. However, there are no reports about BPBP in food safety or its effects on cellular lipogenesis. The purpose of this research was to investigate the influence and potential mechanisms of BPBP on adipogenesis in 3T3-L1 cells. Cells were treated with 4 concentrations (0.01, 0.1, 1, and 10 μM) of BPBP and the results showed that treatment with at low concentrations (0.01 μM) promoted cell fat differentiation and triglyceride accumulation. RNA-seq data showed that a total of 370 differentially expressed genes between control and the low-dose BPBP-treated group were determined, including 227 upregulated genes and 143 downregulated genes. Some key genes related to adipocyte differentiation and adipogenesis were significantly enriched after BPBP treatment, including PPAR-γ, Adipoq, Nr1h3 and Plin1. Pathway analyses suggest that the activation of PPAR-γ signaling pathway may be key for BPBP to promote adipocyte differentiation and fat accumulation. Our work provides evidence for the potential obesogenic effect of BPBP and may call for further research on the safety of the chemical in food products.

Published in Current Research in Food Science

ISSN: 2665-9271 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/current-research-in-food-science

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