Potent PPARα activator derived from tomato juice, 13-oxo-9,11-octadecadienoic acid, decreases plasma and hepatic triglyceride in obese diabetic mice.
Potent PPARα activator derived from tomato juice, 13-oxo-9,11-octadecadienoic acid, decreases plasma and hepatic triglyceride in obese diabetic mice.
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DOI:
10.1371/journal.pone.0031317
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发表时间:
2012
期刊:
影响因子:
3.7
通讯作者:
Kawada T
中科院分区:
文献类型:
--
作者:
Kim YI;Hirai S;Goto T;Ohyane C;Takahashi H;Tsugane T;Konishi C;Fujii T;Inai S;Iijima Y;Aoki K;Shibata D;Takahashi N;Kawada T
Dyslipidemia is a major risk factor for development of several obesity-related diseases. The peroxisome proliferator-activated receptor α (PPARα) is a ligand-activated transcription factor that regulates energy metabolism. Previously, we reported that 9-oxo-10,12-octadecadienoic acid (9-oxo-ODA) is presented in fresh tomato fruits and acts as a PPARα agonist. In addition to 9-oxo-ODA, we developed that 13-oxo-9,11-octadecadienoic acid (13-oxo-ODA), which is an isomer of 9-oxo-ODA, is present only in tomato juice. In this study, we explored the possibility that 13-oxo-ODA acts as a PPARα agonist in vitro and whether its effect ameliorates dyslipidemia and hepatic steatosis in vivo. In vitro luciferase assay experiments revealed that 13-oxo-ODA significantly induced PPARα activation; moreover, the luciferase activity of 13-oxo-ODA was stronger than that of 9-oxo-ODA and conjugated linoleic acid (CLA), which is a precursor of 13-oxo-ODA and is well-known as a potent PPARα activator. In addition to in vitro experiment, treatment with 13-oxo-ODA decreased the levels of plasma and hepatic triglycerides in obese KK-Ay mice fed a high-fat diet. In conclusion, our findings indicate that 13-oxo-ODA act as a potent PPARα agonist, suggesting a possibility to improve obesity-induced dyslipidemia and hepatic steatosis.
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影响因子:
15.9
作者:
Kahn, BB;Flier, JS
通讯作者:
Flier, JS
影响因子:
2.4
作者:
Ibrahim, Hoda Salama;Ahmed, Lamiaa Ali;El-din, Maha Mohamed Essam
通讯作者:
El-din, Maha Mohamed Essam
DOI:
10.1152/ajpendo.00379.2004
发表时间:
2005-01-01
影响因子:
5.1
作者:
Roepstorff, C;Halberg, N;Kiens, B
通讯作者:
Kiens, B
影响因子:
82.9
作者:
Maeda, N;Shimomura, I;Matsuzawa, Y
通讯作者:
Matsuzawa, Y
影响因子:
4.1
作者:
Kim, S;Shin, HJ;Lee, MO
通讯作者:
Lee, MO