Crocetin Isolated from the Natural Food Colorant Saffron Reduces Intracellular Fat in 3T3-L1 Adipocytes

Fecha de publicación: 01/11/2020 Fecha Ahead of Print: 12/11/2020

Autores de IIS La Fe

Aitana Braza Boils

Autor

Participantes ajenos a IIS La Fe

Jimenez-Ortega, E
Burgos, M
Moratalla-Lopez, N
Vicente, M
Alonso, GL
Nava, E
Llorens, S

Grupos

Cardiopatías familiares, muerte súbita y mecanismos de enfermedad (CAFAMUSME)

Investigador Principal

Aitana Braza Boils

Abstract

Saffron, as a food colorant, has been displaced by low-cost synthetic dyes. These have unhealthy properties; thus, their replacement with natural food colorants is an emerging trend. Obesity is a worldwide health problem due to its associated comorbidities. Crocetin esters (crocins) are responsible for the red saffron color. Crocetin (CCT) exhibits healthful properties. We aimed to broaden the existing knowledge on the health properties of CCT isolated from saffron, to facilitate its consideration as a healthy natural food colorant in the future. We evaluated the ability of CCT (1 and 5 mu M) to reduce lipid accumulation during the differentiation of 3T3-L1 preadipocytes. Intracellular fat was quantified by Oil Red O staining. CTT cytotoxicity was measured using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. The number and size of lipid droplets were analyzed using WimLipid software. The expression of adipogenic genes (CCAAT/enhancer-binding protein (C/EBP beta, C/EBP delta, C/EBP alpha), and peroxisome proliferator-activated receptor gamma (PPAR gamma)) was analyzed using quantitative real-time PCR (qRT-PCR). CCT 5 mu M decreased intracellular fat by 22.6%, without affecting viability or lipid droplet generation, via a decrease in C/EBP alpha expression, implicated in lipid accumulation. Thus, CCT is a potential candidate to be included in dietary therapies aimed at reversing adipose tissue accumulation in obesity.

Datos de la publicación

ISSN/ISSNe:: 2304-8158, 2304-8158
Tipo:: Article
Páginas:: -
DOI:: 10.3390/foods9111648
PubMed:: 33198073
Factor de Impacto:: 0,774 SCImago ℠
Cuartil:: Q1 SCImago ℠

Documentos

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Métricas

Filiaciones

Jimenez-Ortega, E:: CSIC, Inst Phys Chem Rocasolano, Dept Crystallog & Struct Biol, Madrid 28006, Spain
Braza-Boils, A:: Instituto de Investigación. Inst Invest Sanitaria La Fe, Unidad Cardiopatias Familiares Muerte Subita & Me, Valencia 46026, Spain
Burgos, M:: Albacete Univ Hosp, Translat Res Unit, Albacete 02008, Spain
Moratalla-Lopez, N:: Univ Castilla La Mancha, ETSI Agronomos & Montes, Catedra Quim Agr, Campus Univ, Albacete 02071, Spain
Vicente, M:: Univ Castilla La Mancha, Ctr Reg Invest Biomed CRIB, Fac Med Albacete, Dept Med Sci, Albacete 02008, Spain
Alonso, GL:: Univ Castilla La Mancha, ETSI Agronomos & Montes, Catedra Quim Agr, Campus Univ, Albacete 02071, Spain
Nava, E:: Univ Castilla La Mancha, Ctr Reg Invest Biomed CRIB, Fac Med Albacete, Dept Med Sci, Albacete 02008, Spain
Llorens, S:: Univ Castilla La Mancha, Ctr Reg Invest Biomed CRIB, Fac Med Albacete, Dept Med Sci, Albacete 02008, Spain

Keywords

saffron; crocetin; obesity

Proyectos y Estudios Clínicos

RED INVESTIGACION (RECAVA)

RD06/0014/0004 . INSTITUTO DE SALUD CARLOS III; FUNDACION PARA LA INV BIOMEDICA- HOSPITAL GREGORIO MARAÑON; FUNDACIÓN PARA LA INVESTIGACIÓN DEL HOSPITAL UNIVERSITARIO LA FE DE LA COMUNIDAD VALENCIANA . 2006