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KMID : 1007520150240041523
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Food Science and Biotechnology
2015 Volume.24 No. 4 p.1523 ~ p.1532
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Purple Sweet Potato (Ipomoea batatas L.) Color Alleviates High-fat-diet-induced Obesity in SD Rat by Mediating Leptin’s Effect and Attenuating Oxidative Stress
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Zhang Yi
Niu FuXiang
Sun Jian
Xu Fei
Yue RuiXue
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Abstract
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Obesity and associated diseases are world-wide problems. The preventive effect of purple sweet potato color (PSPC) on high fat diet (HFD) induced obesity was investigated along with the mechanism underlying the effect. Eight-week-old male Sprague Dawley strain rats were grouped into 7 groups and intragastrically administered PSPC once a day. Obesity was prevented and abnormal glucose, triglyceride, and total cholesterol levels induced by the HFD for 6 weeks were restored to near-normal levels. PSPC significantly (p<0.05) reduced the level of reactive oxygen species and inhibited the receptor of advanced glycation end products and thioredoxin interacting protein in the hypothalamus, compared with controls. PSPC preserved the leptin signaling capability, leading to a decrease in hypothalamic adenosine 5'-monophosphate activated protein kinase activity. The anti-obesity effects of PSPC were mediated via attenuation of oxidative stress and regulation of leptin/AMPK signaling in the hypothalamus.
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KEYWORD
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purple sweet potato color, high fat diet, oxidative stress, leptin
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