Oyster extracts attenuate pathological changes in non-alcoholic steatohepatitis (NASH) mouse model

Journal of Functional Foods

Yusuke Miura¹  Hirotoshi Fuda¹  Hitoshi Chiba¹  Sae Joko¹  Hiroaki Okabe¹  Shu-Ping Hui¹  Naohiro Hamaoka²  Yimin³  Emiko Miki⁴  Mitsugu Watanabe⁴ 

[1] Faculty of Health Sciences, Hokkaido University, Sapporo 060-0812, Japan;Food Processing Research Center, Hokkaido Research Organization, Ebetsu 069-0836, Japan;Graduate School of Medicine, Hokkaido University, Sapporo 060-8638, Japan;Watanabe Oyster Laboratory Co. Ltd., 490-3, Shimoongata-cho, Hachioji, Tokyo 192-0154, Japan;

关键词: Pacific oyster;    Obesity;    Insulin resistance;    Polyphenol;    Antioxidant;   

DOI  :  

来源: DOAJ

【 摘 要 】

The phenolic compound 3,5-dihydroxy-4-methoxybenzyl alcohol (DHMBA) is a natural antioxidant recently isolated from the Pacific oyster. DHMBA, up to a concentration of 500 µM, has demonstrated a strong in vitro hepatocyte-protective effect from oxidative stress without any cytotoxicity. This study investigated the in vivo potential of DHMBA-rich oyster extracts (DOE) for prevention or attenuation of non-alcoholic steatohepatitis (NASH). NASH-model mice, developed by supplementation of a high-fat diet for 23 weeks and intravenous injections of oxidised low-density lipoproteins, exhibited obesity, insulin resistance, hepatic steatosis, inflammation, fibrosis, and apoptosis. These changes were significantly moderated by supplementation of DOE. The search for an underlying mechanism determined that DOE significantly improved the redox status of DNA, proteins, and lipids. Moreover, DOE suppressed the increase of hepatic expression of PPARγ and CD36 (fatty acid transporter) in the NASH-model mice. DOE might serve as a functional food for people at elevated risk for NASH.

【 授权许可】

Unknown