核桃肽通过促进白色脂肪棕色化预防肥胖的作用  

Effects of Walnut Protein Peptides on Promotion of White Adipose Tissue Browning and Prevention of Obesity

作　　者：付严昆 蔡语铮 冯志强 陈思如 王田林 宋莲军[1] 李天歌 FU Yankun;CAI Yuzheng;FENG Zhiqiang;CHEN Siru;WANG Tianlin;SONG Lianjun;LI Tiange(School of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Sanquan Foods Co.,Ltd.,Zhengzhou 450044,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]三全食品股份有限公司,河南郑州450044

出　　处：《食品工业科技》2025年第3期376-385,共10页Science and Technology of Food Industry

基　　金：国家自然科学基金(32101966);河南省重点研发与推广专项(科技攻关)项目(232102110171);国家级大学生创新创业训练计划项目(202310466057);2022年河南省研究生联合培养基地项目(YJS2022JD16);河南省高校科技创新团队支持计划资助项目(23IRTSTHN023)。

摘　　要：目的:探究核桃肽对促进白色脂肪棕色化及预防肥胖的作用。方法:在3T3-L1前脂肪细胞分化过程中加入核桃肽(0.25、1.00 mg/mL),分化成功后检测脂肪细胞脂质积累、线粒体数量、白色脂肪棕色化关键因子蛋白表达水平的变化。进一步,采用核桃肽(400 mg/kg BW)干预高脂饮食(High-fat diet,HFD)雄性C57BL/6小鼠8周后,监测体重、脂肪组织重量、血脂水平并进行口服葡萄糖耐量试验(Oral glucose tolerance test,OGTT),观察腹股沟白色脂肪组织形态变化,同时检测腹股沟白色脂肪组织中棕色化标志物的蛋白表达情况。结果:在细胞水平,核桃肽干预3T3-L1脂肪细胞后脂滴减小,脂质积累水平降低,线粒体数量增加,上调了解偶联蛋白1(Uncoupling protein 1,UCP1)、过氧化物酶体增殖物激活受体γ辅激活因子1α(Peroxisomal proliferatoractivated receptorγcoactivator-1α,PGC-1α)、PR结构域蛋白16(PR domain-containing 16,PRDM16)、过氧化物酶体增殖物激活受体α(Peroxisomal proliferator-activated receptorα,PPARα)的蛋白表达。在动物水平,与HFD组小鼠相比,核桃肽干预8周显著缓解了体重过度增加,降低了白色脂肪组织(附睾脂肪、腹股沟脂肪)质量指数,降低了血清中甘油三酯(Triglyceride,TG)、总胆固醇(Total cholesterol,TC)、低密度脂蛋白(Lowdensity lipoprotein cholesterol,LDL-C)的水平,增加了高密度脂蛋白(High-density lipoprotein cholesterol,HDL-C)水平,并增加了葡萄糖耐受能力。腹股沟脂肪组织苏木精-伊红染色(Hematoxylin-eosin staining,H&E)及免疫组化结果分析显示,核桃肽明显降低了HFD导致的平均脂肪细胞面积增加,并上调了UCP1阳性细胞数量。此外,核桃肽同样增加了腹股沟脂肪组织中棕色化关键因子UCP1、PGC-1α、PRDM16、PPARα的蛋白表达。结论:核桃肽具有促进白色脂肪棕色化的效果,能够预防由HFD引发的肥胖及代谢紊乱,具有作为抗肥胖功能性食品配料的潜力。Objective:The aim of this study was to investigate the effect of walnut protein peptides(WPP)on the promotion of white adipose tissue(WAT)browning to prevent obesity.Methods:The 3T3-L1 preadipocytes were treated with WPP(0.25 mg/mL,1.00 mg/mL)during the differentiation.Lipid accumulation,mitochondrial quantity,and the protein expression of key factors involved in WAT browning were detected in 3T3-L1 preadipocytes after differentiation.Furthermore,male C57BL/6 mice fed with high-fat diet(HFD)were treated with WPP(400 mg/kg BW)for 8 weeks.Body weight,adipose tissue weight and blood lipid levels were monitored,and oral glucose tolerance test(OGTT)was performed.The morphological changes of inguinal WAT were observed,and the protein expression of key factors involved in WAT browning were detected.Results:WPP treatment decreased the size of lipid droplets,reduced lipid accumulation,and increased mitochondrial quantity in 3T3-L1 adipocytes.Western blot results showed that WPP significantly up-regulated the protein expression level of key factors involved in WAT browning uncoupling protein 1(UCP1),peroxisomal proliferator-activated receptorγcoactivator-1α(PGC-1α),PR domain-containing 16(PRDM16),and peroxisomal proliferator-activated receptorα(PPARα).Compared with the HFD group,WPP intervention for 8 weeks significantly alleviated the body weight gain and reduced the WAT(epididymal fat,inguinal fat)mass index.WPP reduced the serum levels of triglyceride(TG),total cholesterol(TC),and low-density lipoprotein cholesterol(LDL-C)in HFD mice,while increased high-density lipoprotein cholesterol(HDL-C)levels and glucose tolerance.The results of H&E staining and UCP1 immunohistochemistry of inguinal WAT showed that WPP significantly reduced the increase in the average adipocyte area caused by HFD,and increased the number of UCP1 positive cells.In addition,compared with HFD group,WPP also increased the protein expression levels of UCP1,PGC-1α,PRDM16 and PPARαin inguinal WAT.Conclusions:WPP can promote the browning of WAT and

关 键 词：核桃肽 高脂饮食 白色脂肪棕色化 肥胖 

分 类 号：TS201.4[轻工技术与工程—食品科学]