Please use this identifier to cite or link to this item:
|Title:||Changes in white adipose tissue metabolism induced by resveratrol in rats.|
Rodríguez, Víctor Manuel
Mascarulla, María T.
Andrés Lacueva, Ma. Cristina
Portillo, María P.
|Abstract:||BACKGROUND: A remarkable range of biological functions have been ascribed to resveratrol. Recently, this polyphenol has been shown to have body fat lowering effects. The aim of the present study was to assess some of the potential underlying mechanisms of action which take place in adipose tissue. METHODS: Sixteen male Sprague-Dawley rats were randomly divided into two groups: control and treated with 30 mg resveratrol/kg body weight/d. All rats were fed an obesogenic diet and after six weeks of treatment white adipose tissues were dissected. Lipoprotein lipase activity was assessed by fluorimetry, acetyl-CoA carboxylase by radiometry, and malic enzyme, glucose-6P-dehydrogenase and fatty acid synthase by spectrophotometry. Gene expression levels of acetyl-CoA carboxylase, fatty acid synthase, lipoprotein lipase, hormone-sensitive lipase, adipose triglyceride lipase, PPAR-gamma, SREBP-1c and perilipin were assessed by Real time RT-PCR. The amount of resveratrol metabolites in adipose tissue was measured by chromatography. RESULTS: There was no difference in the final body weight of the rats; however, adipose tissues were significantly decreased in the resveratrol-treated group. Resveratrol reduced the activity of lipogenic enzymes, as well as that of heparin-releasable lipoprotein lipase. Moreover, a significant reduction was induced by this polyphenol in hormone-sensitive lipase mRNA levels. No significant changes were observed in other genes. Total amount of resveratrol metabolites in adipose tissue was 2.66 ± 0.55 nmol/g tissue. CONCLUSIONS: It can be proposed that the body fat-lowering effect of resveratrol is mediated, at least in part, by a reduction in fatty acid uptake from circulating triacylglycerols and also in de novo lipogenesis.|
|Note:||Reproducció del document publicat a: http://dx.doi.org/10.1186/1743-7075-8-29|
|It is part of:||Nutrition and Metabolism, 2011, vol. 8, p. 29|
|Appears in Collections:||Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)|
This item is licensed under a Creative Commons License