2. Academic Validation
  3. Three Novel Dietary Phenolic Compounds from Pickled Raphanus Sativus L. Inhibit Lipid Accumulation in Obese Mice by Modulating the Gut Microbiota Composition

Three Novel Dietary Phenolic Compounds from Pickled Raphanus Sativus L. Inhibit Lipid Accumulation in Obese Mice by Modulating the Gut Microbiota Composition

  • Mol Nutr Food Res. 2021 Mar;65(6):e2000780. doi: 10.1002/mnfr.202000780.
Jian Li 1,  Qianying Deng 1,  Yaqi Zhang 1,  Daren Wu 1,  Guiling Li 1,  Jingwen Liu 1,  Lingyu Zhang 1,  Hui-Min David Wang 1 2 3 4
Affiliations

Affiliations

  • 1 Fujian Provincial Engineering Technology Research Center of Marine Functional Food, College of Food and Biological Engineering, Jimei University, Xiamen, 361021, China.
  • 2 Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung, 402, Taiwan.
  • 3 Graduate Institute of Medicine, College of Medicine, Kaohsiung Medical University, Kaohsiung City, 807, Taiwan.
  • 4 Department of Medical Laboratory Science and Biotechnology, China Medical University, Taichung City, 404, Taiwan.
PMID: 33560577 DOI: 10.1002/mnfr.202000780
Abstract

Scope: Although pickled radish is widely consumed worldwide, few studies have investigated the nutritional benefits of bioactive compounds extracted from pickled radish. In this study, the authors investigate the relationship among dietary phenolic compounds, lipid accumulation, and gut microbiota.

Method and results: Three phenolic compounds 2,6-dihydroxyacetophenone (DHAP), 4-hydroxyphenethyl alcohol (4-HPEA), and 4-hydroxybenzaldehyde (HBA) are extracted from pickled radish. LO2 cells treated with free fatty acid are first used to explore the impact of the above three compounds at different doses on reducing lipid levels. The effects of the three compounds on obesity and the gut microbiota are further investigated in high-fat diet (HFD)-induced KM mice. Results show that three compounds inhibited the lipid accumulation in LO2 cells. The results of animal experiments reveal that three compounds prevented body weight gain and significantly decreased serum lipid levels. Treatment with DHAP, HPEA, and HBA reversed gut microbiome dysbiosis in HFD-induced mice. The three phenolic compounds increase Odoribacter, and decrease Helicobacter and Mucispirillum. Notably, DHAP and HBA reduce the HFD-induced increase in the Firmicutes/Bacteroidetes ratio.

Conclusion: These data suggest that phenolic compounds extracted from pickled radish possess excellent lipid-lowering capacity, providing a theoretical basis for further analysis of the nutritional value of pickled radish.

Keywords

gut microbiota; nonalcoholic fatty liver disease (NAFLD); obesity; phenolic compounds; pickled radish.

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