Oxidation of fatty acid may be enhanced by a combination of pomegranate fruit phytochemicals and acetic acid in HepG2 cells |
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| Authors: | Ji Yeon Kim Elly Ok You Jin Kim Kyoung-Sook Choi Oran Kwon |
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| Institution: | 1.Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 139-743, Korea.;2.Department of Nutritional Science and Food Management, Ewha Womans University, 11-1 Daehyeon-dong, Seodeamun-gu, Seoul 120-750, Korea.;3.Skin Biotechnology Center, Kyung Hee University, Gyeonggi Bio Center, Gyeonggi 443-766, Korea. |
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| Abstract: | We investigated whether the combination of phytochemicals and acetic acid in the form of fruit vinegar provides an additive effect on changes of mRNA levels related to fatty acid oxidation in human hepatocyte (HepG2). Among the seven fruit vinegars (Rubuscoreanus, Opuntia, blueberry, cherry, red ginseng, mulberry, and pomegranate) studied, treatment of HepG2 with pomegranate vinegar (PV) at concentrations containing 1 mM acetic acid showed the highest in vitro potentiating effect on the mRNA expression levels of peroxisome proliferator-activated receptor α, carnitinepalmitoyl transferase-1, and acyl-CoA oxidase compared to the control group (P < 0.05). Reversed-phase liquid chromatography in combination with quadrupole time-of-flight mass spectrometry analysis revealed four potential compounds (punicalagin B, ellagic acid, and two unidentified compounds) responsible for altered gene expression in HepG2 cells treated with PV as compared with the others. Further investigations are warranted to determine if drinking PV beverages may help to maintain a healthy body weight in overweight subjects. |
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| Keywords: | Vinegar beverage acetic acid pomegranate fatty acid oxidation HepG2 cells |
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