Effects of Royal Jelly and Tocotrienol Rich Fraction in obesity treatment of calorie-restricted obese rats: a focus on white fat browning properties and thermogenic capacity

Nutrition & Metabolism

Neda Roshanravan¹  Mohammadreza Alivand²  Mohammad Asghari Jafarabadi³  Leila Roshangar⁴  Farnaz Farsi⁵  Naimeh Mesri Alamdari⁶  Pardis Irandoost⁶  Farzad Shidfar⁷  Mohammadreza Vafa⁷  Shahriar Alipour⁸ 

[1] Cardiovascular Research Center, Tabriz University of Medical Sciences;Colorectal Research Center, Iran University of medical sciences;Department of Biochemistry, Faculty of Medicine, Urmia University of Medical Sciences;Department of Medical Genetics, Faculty of Medicine, Tabriz University of Medical Sciences;Department of Nutrition, School of Health, Iran University of Medical Sciences;Department of Nutrition,Student research committee, School of Health, Iran University of Medical Sciences;Road Traffic Injury Prevention Research Center, School of Health, Tabriz University of Medical Sciences;Stem Cell Research Center, Tabriz University of Medical Sciences;

关键词: Obesity;    Calorie restriction;    White adipose tissue;    Brown adipose tissue;    Royal jelly;    Tocotrienol rich fraction;   

DOI  :  10.1186/s12986-020-00458-8

来源: DOAJ

【 摘 要 】

Abstract Background Obesity has reached an alarming rate worldwide. Promoting thermogenesis via increasing the function of brown adipose tissue (BAT) or white adipose tissue (WAT) browning has been proposed as a new protective approach against obesity. The goal of this study was to evaluate the effects of Royal Jelly (RJ) and tocotrienol rich fraction (TRF) on BAT activation and WAT browning during calorie restriction diet (CRD) in obesity model. Methods In this experimental study, 50 obese Wistar rats were randomly divided into 5 groups and then received one of the following treatments for a period of 8-week: High-fat diet (HFD), CRD, RJ + CRD, TRF + CRD, and RJ + TRF + CRD. Effects of RJ and TRF, individually and in combination on body weight and the expression of key thermoregulatory genes in WAT and BAT were examined by quantitative real-time (qRT-PCR). Also, morphological alterations were assessed by hematoxylin and eosin staining. Results RJ (− 67.21 g ±4.84 g) and RJ + TRF (− 73.29 g ±4.51 g) significantly reduced weight gain relative to the CRD group (− 40.70 g ±6.50 g, P < 0.001). In comparison with the CRD group, RJ and RJ + TRF remarkably enhanced the uncoupling protein1 (UCP1) expression in WAT (5.81, 4.72 fold, P < 0.001) and BAT (4.99, 4.75 fold, P < 0.001). The expression of PR domain containing 16(PRDM 16), cAMP response element-binding protein1 (CREB1), P38 mitogen-activated protein kinases (P38MAPK), and Bone morphogenetic protein8B (BMP8B) have significantly increased following RJ and RJ + TRF treatments (P < 0.001). However, the expression levels of CCAAT/enhancer-binding protein beta (CEBPβ) and Bone morphogenetic protein7 ( BMP7) did not remarkably change. Multilocular beige cells in WAT and compacted dense adipocytes were also observed in BAT of RJ and RJ + TRF received groups. TRF showed no substantial effects on the expression of the mentioned thermoregulatory genes and brown fat-like phenotype. Conclusion Our results suggest that, Royal Jelly promotes thermogenesis and browning of WAT, contributing to an increase in energy expenditure. Thus, Royal Jelly may give rise to a novel dietary choice to attenuate obesity.

【 授权许可】

Unknown