Alanna Fernandes Paraíso1, Jaciara Neves Sousa2, João Marcus Oliveira Andrade1, Eloá Santos Mangabeira2, Deborah de Farias Lelis2, Alfredo Mauricio Batista de Paula2, Andréia Maria Eleutério Barros-Lima Martins2, William James Nogueira Lima3, André Luiz Sena Guimarães2, Geraldo Aclécio Melo4, Michaela Schwarz5, Sérgio Henrique Sousa Santos6. 1. Departament of Nursing, Faculdades Santo Agostinho, Montes Claros, Minas Gerais, Brazil; Postgraduate Program in Health Science, Universidade Estadual de Montes Claros (Unimontes), Montes Claros, Minas Gerais, Brazil. 2. Postgraduate Program in Health Science, Universidade Estadual de Montes Claros (Unimontes), Montes Claros, Minas Gerais, Brazil. 3. Institute of Agricultural Sciences (ICA), Food Engineering, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil. 4. Postgraduate Program in Biology, Universidade Estadual de Montes Claros (Unimontes), Montes Claros, Minas Gerais, Brazil. 5. Department of Transplantation Surgery and Section for Surgical Research, Medical University of Graz, Austria. 6. Postgraduate Program in Health Science, Universidade Estadual de Montes Claros (Unimontes), Montes Claros, Minas Gerais, Brazil; Institute of Agricultural Sciences (ICA), Food Engineering, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil. Electronic address: sergiosousas@hotmail.com.
Abstract
AIMS: The aim of the presente study was to examine the effects of oral gallic acid (GA) administration on the brown adipose tissue of obese mice fed with high-fat diet. New mechanisms and interactions pathways in thermogenesis were accessed through bioinformatics analyses. MAIN METHODS: Swiss male mice were divided into four groups and fed during 60 days with: standard diet, standard diet combined with gallic acid, high-fat diet and high-fat diet combined with gallic acid. Body weight, food intake, and blood parameters (glucose tolerance test, total-cholesterol, high-density low-c, triglyceride and glucose levels) were evaluated. Brown and subcutaneous white adipose tissue histological analysis were performed. SIRT1 and PGC1-α mRNA expression in the brown adipose tissue were assessed. KEY FINDINGS: Our main findings showed that the gallic acid improved glucose tolerance and metabolic parameters. These results were accompanied by bioinformatics analyses that evidenced SIRT1 as main target in the thermogenesis process, confirmed as increased SIRT1 mRNA expression was evidenced in the brown adipose tissue. SIGNIFICANCE: Together, the data suggest that the gallic acid effect in brown adipose tissue may improve body metabolism, glucose homeostasis and increase thermogenesis.
AIMS: The aim of the presente study was to examine the effects of oral gallic acid (GA) administration on the brown adipose tissue of obesemice fed with high-fat diet. New mechanisms and interactions pathways in thermogenesis were accessed through bioinformatics analyses. MAIN METHODS: Swiss male mice were divided into four groups and fed during 60 days with: standard diet, standard diet combined with gallic acid, high-fat diet and high-fat diet combined with gallic acid. Body weight, food intake, and blood parameters (glucose tolerance test, total-cholesterol, high-density low-c, triglyceride and glucose levels) were evaluated. Brown and subcutaneous white adipose tissue histological analysis were performed. SIRT1 and PGC1-α mRNA expression in the brown adipose tissue were assessed. KEY FINDINGS: Our main findings showed that the gallic acid improved glucose tolerance and metabolic parameters. These results were accompanied by bioinformatics analyses that evidenced SIRT1 as main target in the thermogenesis process, confirmed as increased SIRT1 mRNA expression was evidenced in the brown adipose tissue. SIGNIFICANCE: Together, the data suggest that the gallic acid effect in brown adipose tissue may improve body metabolism, glucose homeostasis and increase thermogenesis.
Authors: Esther Ramírez-Moreno; José Arias-Rico; Reyna Cristina Jiménez-Sánchez; Diego Estrada-Luna; Angélica Saraí Jiménez-Osorio; Quinatzin Yadira Zafra-Rojas; José Alberto Ariza-Ortega; Olga Rocío Flores-Chávez; Lizbeth Morales-Castillejos; Eli Mireya Sandoval-Gallegos Journal: Foods Date: 2022-04-25