Momordica charantia (Bitter Melon) reduces obesity-associated macrophage and mast cell infiltration as well as inflammatory cytokine expression in adipose tissues.
Momordica charantia (Bitter Melon) reduces obesity-associated macrophage and mast cell infiltration as well as inflammatory cytokine expression in adipose tissues.
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苦瓜(苦瓜)可减少肥胖相关的巨噬细胞和肥大细胞浸润以及脂肪组织中炎症细胞因子的表达
DOI:
10.1371/journal.pone.0084075
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发表时间:
2013
期刊:
影响因子:
3.7
通讯作者:
Qu W
中科院分区:
文献类型:
--
作者:
Bao B;Chen YG;Zhang L;Na Xu YL;Wang X;Liu J;Qu W
Obesity is a world-wide epidemic disease that correlates closely with type 2 diabetes and cardiovascular diseases. Obesity-induced chronic adipose tissue inflammation is now considered as a critical contributor to the above complications. Momordica charantia (bitter melon, BM) is a traditional Chinese food and well known for its function of reducing body weight gain and insulin resistance. However, it is unclear whether BM could alleviate adipose tissue inflammation caused by obesity. In this study, C57BL/6 mice were fed high fat diet (HFD) with or without BM for 12 weeks. BM-contained diets ameliorated HFD-induced obesity and insulin resistance. Histological and real-time PCR analysis demonstrated BM not only reduced macrophage infiltration into epididymal adipose tissues (EAT) and brown adipose tissues (BAT). Flow cytometry show that BM could modify the M1/M2 phenotype ratio of macrophages in EAT. Further study showed that BM lowered mast cell recruitments in EAT, and depressed pro-inflammatory cytokine monocyte chemotactic protein-1 (MCP-1) expression in EAT and BAT as well as interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α) expression in EAT. Finally, ELISA analysis showed BM-contained diets also normalized serum levels of the cytokines. In summary, in concert with ameliorated insulin resistance and fat deposition, BM reduced adipose tissue inflammation in diet-induced obese (DIO) mice.
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影响因子:
7.9
作者:
Keller, Amy C.;Ma, Jun;Kavalier, Adam;He, Kan;Brillantes, Anne-Marie B.;Kennelly, Edward J.
通讯作者:
Kennelly, Edward J.
影响因子:
3.7
作者:
Iseli TJ;Turner N;Zeng XY;Cooney GJ;Kraegen EW;Yao S;Ye Y;James DE;Ye JM
通讯作者:
Ye JM
影响因子:
5
作者:
Cheng, Hsueh-Ling;Kuo, Ching-Yi;Lin, Chen-Chen
通讯作者:
Lin, Chen-Chen
影响因子:
2.4
作者:
Gadang, Vidya;Gilbert, William;Devareddy, Latha
通讯作者:
Devareddy, Latha
影响因子:
4.2
作者:
Chen, QX;Chan, LLY;Li, ETS
通讯作者:
Li, ETS