EMAIL THIS PAGE TO A FRIEND

Journal of medicinal food

Anthocyanins from fermented berry beverages inhibit inflammation-related adiposity response in vitro.


PMID 25079118

Abstract

Increased adiposity has been associated with macrophage infiltration into the adipose tissue which, in turn, leads to obesity comorbidities, including type 2 diabetes. The objective of this study was to evaluate the effect of anthocyanin (ANC)-enriched fractions from blackberry-blueberry beverages on inflammation and adipogenesis in an in vitro model of inflammation mimicking the pathologic interaction between adipocytes and macrophages. Blend ANCs inhibited secretion of nitric oxide (17.5%), tumor necrosis factor-alpha (TNF-α) (89.4%), and phosphorylated-p65 nuclear factor kappa-B (52.1%) in lipopolysaccharide (LPS)-induced RAW264.7 macrophages after 24 h. Blends reduced intracellular fat accumulation (28.2%) when applied during 3T3-L1 adipocyte differentiation and inhibited isoproterenol-induced lipolysis (18.6%) of mature 3T3-L1 cells. In addition, blend ANCs restored adiponectin-blunted gene expression induced by the TNF-α treatment (18.2%) and reduced the glycerol release (15.9%) induced by LPS-induced macrophage-conditioned media (CM) in adipocytes. Furthermore, blends slightly restored the insulin-induced glucose uptake of adipocytes, blunted by the CM treatment. In conclusion, ANCs from blueberry and blackberry dealcoholized fermented beverages are potential inhibitors of inflammation-related adiposity response and sensitizers of insulin signaling in adipocytes.