Autor según el artículo: Miguel Z Martín-González; Héctor Palacios-Jordan; Maria Ibars; Andrea Ardid-Ruiz; Albert Gibert-Ramos; Miguel A Rodríguez; Manuel Suárez; Begoña Muguerza; Gerard Aragonès
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Aragonès Bargalló, Gerard / ARDID RUIZ, ANDREA / GIBERT RAMOS, ALBERT / IBARS SERRA, MARIA / Muguerza Marquínez, Maria Begoña / Rodríguez Gómez, Miquel Àngel / Suárez Recio, Manuel
Palabras clave: Supplementation Resistance Protein Proanthocyanidins Obesity Multi-ingredient Liver Inhibition Induced obesity Hypothalamic sirt1 Fat Conjugated linoleic-acid Conjugated linoleic acid Bioactive peptides Anthocyanidins
Resumen: The use of a single family of dietary bioactive compounds has not been sufficient to manage highly regulated mechanisms such as body weight. Therefore, we aimed to evaluate the effect of a multifunctional ingredient (MIX) based on the co-administration of a low dose of conjugated linoleic acid with the protein hydrolysate from chicken feet, Hpp11, and a mixture of grape-seed proanthocyanidins and berry anthocyanins on body weight management in obese rats fed a cafeteria diet. The daily oral administration of the MIX for three weeks significantly reversed obesity and hyperleptinemia and increased energy expenditure and fat oxidation. In addition, animals administered the MIX exhibited greater hypothalamic activation of STAT3 in POMC-expressing neurons than non-supplemented animals. Our results strongly suggest that the co-administration of different bioactive compounds could be a promising strategy to complement the existing therapies against obesity and leptin resistance.
Áreas temáticas: Saúde coletiva Química Odontología Nutrition and dietetics Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Materiais Interdisciplinar Food science & technology Food science Farmacia Engenharias iii Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 17564646
Direcció de correo del autor: begona.muguerza@urv.cat gerard.aragones@urv.cat miquelangel.rodriguez@alumni.urv.cat manuel.suarez@urv.cat
Identificador del autor: 0000-0001-7384-8588 0000-0003-0122-8253
Fecha de alta del registro: 2023-12-16
Volumen de revista: 73
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://www.sciencedirect.com/science/article/pii/S1756464620303650?via%3Dihub
Referencia al articulo segun fuente origial: Journal Of Functional Foods. 73 (104141):
Referencia de l'ítem segons les normes APA: Miguel Z Martín-González; Héctor Palacios-Jordan; Maria Ibars; Andrea Ardid-Ruiz; Albert Gibert-Ramos; Miguel A Rodríguez; Manuel Suárez; Begoña Mugue (2020). A novel dietary multifunctional ingredient reduces body weight and improves leptin sensitivity in cafeteria diet-fed rats. Journal Of Functional Foods, 73(104141), -. DOI: 10.1016/j.jff.2020.104141
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI del artículo: 10.1016/j.jff.2020.104141
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2020
Tipo de publicación: Journal Publications
Repositori URV