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Food Science and Human Wellness 2024, 13(1): 454-461 https://doi.org/10.26599/FSHW.2022.9250039
Research Article | Open Access | Issue | Published: 01 June 2023

Evaluation of the intracellular lipid-lowering effect of polyphenols extract from highland barley in HepG2 cells

Show Author's Information Yijun Yao,,  Zhifang Li,  Bowen Qin,  Xingrong Ju,  Lifeng Wang( )
College of Food Science and Engineering/ Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China

Peer review under responsibility of Tsinghua University Press.

Keywords:
HepG2 cells, Lipid-lowering effect, Highland barley, Polyphenols extract
Cite this article:
Yao Y, Li Z, Qin B, et al. Evaluation of the intracellular lipid-lowering effect of polyphenols extract from highland barley in HepG2 cells. Food Science and Human Wellness, 2024, 13(1): 454-461. https://doi.org/10.26599/FSHW.2022.9250039
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Abstract Full text About this article

Active ingredients from highland barley have received considerable attention as natural products for developing treatments and dietary supplements against obesity. In practical application, the research of food combinations is more significant than a specific food component. This study investigated the lipid-lowering effect of highland barley polyphenols via lipase assay in vitro and HepG2 cells induced by oleic acid (OA). Five indexes, triglyceride (TG), total cholesterol (T-CHO), low density lipoprotein-cholesterol (LDL-C), aspartate aminotransferase (AST), and alanine aminotransferase (ALT), were used to evaluate the lipid-lowering effect of highland barley extract. We also preliminary studied the lipid-lowering mechanism by Real-time fluorescent quantitative polymerase chain reaction (qPCR). The results indicated that highland barley extract contains many components with lipid-lowering effects, such as hyperoside and scoparone. In vitro, the lipase assay showed an 18.4% lipase inhibition rate when the additive contents of highland barley extract were 100 μg/mL. The intracellular lipid-lowering effect of highland barley extract was examined using 0.25 mmol/L OA-induced HepG2 cells. The results showed that intracellular TG, LDL-C, and T-CHO content decreased by 34.4%, 51.2%, and 18.4%, respectively. ALT and AST decreased by 51.6% and 20.7% compared with the untreated hyperlipidemic HepG2 cells. qPCR results showed that highland barley polyphenols could up-regulation the expression of lipid metabolism-related genes such as PPARγ and Fabp4.


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About this article

Evaluation of the intracellular lipid-lowering effect of polyphenols extract from highland barley in HepG2 cells

Show Author's information Yijun Yao,, Zhifang Li, Bowen Qin, Xingrong Ju, Lifeng Wang( )
College of Food Science and Engineering/ Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China

Peer review under responsibility of Tsinghua University Press.

Highlights

1. In vitro, lipase assay showed that the inhibition rate of lipase reached 18.4% after adding highland barley extracts.

2. The content of intracellular TG, LDL-C, T-CHO, ALT and AST were decreased by 34.4%, 51.2%, 18.4%, 51.6% and 20.7% after highland barley extracts treatment.

3. Highland barley extract could up-regulation the expression of lipid metabolism related genes such as PPARγ and Fabp4.

Abstract

Active ingredients from highland barley have received considerable attention as natural products for developing treatments and dietary supplements against obesity. In practical application, the research of food combinations is more significant than a specific food component. This study investigated the lipid-lowering effect of highland barley polyphenols via lipase assay in vitro and HepG2 cells induced by oleic acid (OA). Five indexes, triglyceride (TG), total cholesterol (T-CHO), low density lipoprotein-cholesterol (LDL-C), aspartate aminotransferase (AST), and alanine aminotransferase (ALT), were used to evaluate the lipid-lowering effect of highland barley extract. We also preliminary studied the lipid-lowering mechanism by Real-time fluorescent quantitative polymerase chain reaction (qPCR). The results indicated that highland barley extract contains many components with lipid-lowering effects, such as hyperoside and scoparone. In vitro, the lipase assay showed an 18.4% lipase inhibition rate when the additive contents of highland barley extract were 100 μg/mL. The intracellular lipid-lowering effect of highland barley extract was examined using 0.25 mmol/L OA-induced HepG2 cells. The results showed that intracellular TG, LDL-C, and T-CHO content decreased by 34.4%, 51.2%, and 18.4%, respectively. ALT and AST decreased by 51.6% and 20.7% compared with the untreated hyperlipidemic HepG2 cells. qPCR results showed that highland barley polyphenols could up-regulation the expression of lipid metabolism-related genes such as PPARγ and Fabp4.

Keywords: HepG2 cells, Lipid-lowering effect, Highland barley, Polyphenols extract

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Publication history

Received: 05 May 2022
Revised: 23 May 2022
Accepted: 05 July 2022
Published: 01 June 2023
Issue date: January 2024

Copyright

© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

Acknowledgements

This research was financially supported by the National Key Research and Development Program of China (2021YFD2100904), the National Natural Science Foundation of China (31871729, 32172147), the Modern Agriculture key Project of Jiangsu Province of China (BE2022317), the Modern Agricultural Industrial Technology System Construction Project of Jiangsu Province of China (JATS [2021] 522), and a project funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD). The funding agencies had no role in the study design, the collection, analysis, or interpretation of data, the writing of the report, or the decision to submit the article for publication. And I would like to appreciate the musical actor Qu Yi. You have brought me hope and joy in such world that is not so good as I expected, especially in the hard period I finished this job. So thank you and wish you all well in the future.

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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