Pu-erh tea down-regulates sterol regulatory element-binding protein and stearyol-CoA desaturase to reduce fat storage in Caenorhaditis elegans.
Pu-erh tea down-regulates sterol regulatory element-binding protein and stearyol-CoA desaturase to reduce fat storage in Caenorhaditis elegans.
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普洱茶下调甾醇调节元件结合蛋白和硬脂酰辅酶A去饱和酶以减少秀丽隐杆线虫的脂肪储存
DOI：
10.1371/journal.pone.0113815
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发表时间：
2015
期刊：
影响因子：
3.7
通讯作者：
Liang B
中科院分区：
文献类型：
--
作者：
Ding Y;Zou X;Jiang X;Wu J;Zhang Y;Chen D;Liang B
据报道，食用普洱茶对健康有许多好处，但对所谓的减肥和降脂的机制知之甚少。本文以秀丽隐杆线虫为实验对象，探讨普洱茶水提物（PTE）降低脂肪蓄积的功能。我们发现PTE下调了主脂肪调节因子SBP-1（固醇调节元件结合蛋白（SREBP）的同源物）及其目标硬脂酰辅酶A去饱和酶（SCD）（脂肪生物合成中的关键酶）的表达，导致硬脂酸（C18：0）与油酸（C18：1 n-9）的比例增加，随后减少脂肪储存。我们还发现，无论是咽泵率和食物摄取的C。线虫数量随着暴露时间的延长而减少。这些结果为解释普洱茶通过SBP-1和SCD促进抑制食物摄取和脂肪生物合成，从而减少脂肪储存的能力提供了实验依据。
Consumption of Pu-erh has been reported to result in numerous health benefits, but the mechanisms underlying purported weight-loss and lowering of lipid are poorly understood. Here, we used the nematode Caenorhaditis elegans to explore the water extract of Pu-erh tea (PTE) functions to reduce fat storage. We found that PTE down-regulates the expression of the master fat regulator SBP-1, a homologue of sterol regulatory element binding protein (SREBP) and its target stearoyl-CoA desaturase (SCD), a key enzyme in fat biosynthesis, leading to an increased ratio of stearic acid (C18:0) to oleic acid (C18:1n-9), and subsequently decreased fat storage. We also found that both the pharyngeal pumping rate and food uptake of C. elegans decreased with exposure to PTE. Collectively, these results provide an experimental basis for explaining the ability of Pu-erh tea in promoting inhibition of food uptake and the biosynthesis of fat via SBP-1 and SCD, thereby reducing fat storage.
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影响因子：
3.7
作者：
Brooks KK;Liang B;Watts JL
通讯作者：
Watts JL
秀丽隐杆线虫中不饱和脂肪酸组成的遗传调节。
影响因子：
4.5
作者：
Brock, Trisha J.;Browse, John;Watts, Jennifer L.
通讯作者：
Watts, Jennifer L.
影响因子：
7.2
作者：
Cao, Zhen-Hui;Gu, Da-Hai;Ge, Chang-Rong
通讯作者：
Ge, Chang-Rong
影响因子：
3.9
作者：
Chen, Hongxia;Cui, Fengxia;Lv, Jie
通讯作者：
Lv, Jie
影响因子：
6.1
作者：
Ku, Kang Mo;Kim, Jiyoung;Lee, Choong Hwan
通讯作者：
Lee, Choong Hwan