Unsaponifiable Matter from Rice Bran Attenuates High Glucose-Induced Lipid Accumulation by Activating AMPK in HepG2 Cells

Hyeonmi Ham, Koan Sik Woo, Yu Young Lee, Byongwon Lee, In-Hwan Kim, Junsoo Lee

Research output: Contribution to journalArticle

Abstract

Rice bran, a major by-product of rice milling, has a variety of health benefits, including antioxidant, anti-inflammatory, and cholesterol-lowering effects. However, the effects of rice bran unsaponifiable matter (USM) on hepatic lipid metabolism remain unclear. In this study, the effects of rice bran USM in the prevention of high glucose-induced lipid accumulation and its putative mechanism in HepG2 cells were investigated. USM significantly inhibited high glucose-induced lipid accumulation and suppressed fatty acid synthase and sterol regulatory element-binding protein-1c expression in HepG2 cells. It also increased the phosphorylation of AMP-activated protein kinase (AMPK) and acetyl coenzyme A carboxylase. Moreover, a specific inhibitor of AMPK attenuated the effects of USM on lipid accumulation. These results demonstrate that rice bran USM prevents hepatic lipid accumulation via an AMPK-dependent signaling pathway and provides a promising approach for novel lipid-lowering therapies.

Original languageEnglish
JournalJournal of Food Biochemistry
DOIs
Publication statusAccepted/In press - 2016

Fingerprint

AMP-activated protein kinase
AMP-Activated Protein Kinases
rice bran
Hep G2 Cells
Lipids
Glucose
glucose
lipids
cells
rice products
Sterol Regulatory Element Binding Protein 1
Acetyl-CoA Carboxylase
Fatty Acid Synthases
acetyl-CoA carboxylase
fatty-acid synthase
liver
cholesteremic effect
Liver
Insurance Benefits
Lipid Metabolism

ASJC Scopus subject areas

  • Food Science
  • Biophysics
  • Pharmacology
  • Cell Biology

Cite this

Unsaponifiable Matter from Rice Bran Attenuates High Glucose-Induced Lipid Accumulation by Activating AMPK in HepG2 Cells. / Ham, Hyeonmi; Woo, Koan Sik; Lee, Yu Young; Lee, Byongwon; Kim, In-Hwan; Lee, Junsoo.

In: Journal of Food Biochemistry, 2016.

Research output: Contribution to journalArticle

@article{2bd5eb3b2f014a7caa25394fb347eed9,
title = "Unsaponifiable Matter from Rice Bran Attenuates High Glucose-Induced Lipid Accumulation by Activating AMPK in HepG2 Cells",
abstract = "Rice bran, a major by-product of rice milling, has a variety of health benefits, including antioxidant, anti-inflammatory, and cholesterol-lowering effects. However, the effects of rice bran unsaponifiable matter (USM) on hepatic lipid metabolism remain unclear. In this study, the effects of rice bran USM in the prevention of high glucose-induced lipid accumulation and its putative mechanism in HepG2 cells were investigated. USM significantly inhibited high glucose-induced lipid accumulation and suppressed fatty acid synthase and sterol regulatory element-binding protein-1c expression in HepG2 cells. It also increased the phosphorylation of AMP-activated protein kinase (AMPK) and acetyl coenzyme A carboxylase. Moreover, a specific inhibitor of AMPK attenuated the effects of USM on lipid accumulation. These results demonstrate that rice bran USM prevents hepatic lipid accumulation via an AMPK-dependent signaling pathway and provides a promising approach for novel lipid-lowering therapies.",
author = "Hyeonmi Ham and Woo, {Koan Sik} and Lee, {Yu Young} and Byongwon Lee and In-Hwan Kim and Junsoo Lee",
year = "2016",
doi = "10.1111/jfbc.12313",
language = "English",
journal = "Journal of Food Biochemistry",
issn = "0145-8884",
publisher = "Wiley-Blackwell",

}

TY - JOUR

T1 - Unsaponifiable Matter from Rice Bran Attenuates High Glucose-Induced Lipid Accumulation by Activating AMPK in HepG2 Cells

AU - Ham, Hyeonmi

AU - Woo, Koan Sik

AU - Lee, Yu Young

AU - Lee, Byongwon

AU - Kim, In-Hwan

AU - Lee, Junsoo

PY - 2016

Y1 - 2016

N2 - Rice bran, a major by-product of rice milling, has a variety of health benefits, including antioxidant, anti-inflammatory, and cholesterol-lowering effects. However, the effects of rice bran unsaponifiable matter (USM) on hepatic lipid metabolism remain unclear. In this study, the effects of rice bran USM in the prevention of high glucose-induced lipid accumulation and its putative mechanism in HepG2 cells were investigated. USM significantly inhibited high glucose-induced lipid accumulation and suppressed fatty acid synthase and sterol regulatory element-binding protein-1c expression in HepG2 cells. It also increased the phosphorylation of AMP-activated protein kinase (AMPK) and acetyl coenzyme A carboxylase. Moreover, a specific inhibitor of AMPK attenuated the effects of USM on lipid accumulation. These results demonstrate that rice bran USM prevents hepatic lipid accumulation via an AMPK-dependent signaling pathway and provides a promising approach for novel lipid-lowering therapies.

AB - Rice bran, a major by-product of rice milling, has a variety of health benefits, including antioxidant, anti-inflammatory, and cholesterol-lowering effects. However, the effects of rice bran unsaponifiable matter (USM) on hepatic lipid metabolism remain unclear. In this study, the effects of rice bran USM in the prevention of high glucose-induced lipid accumulation and its putative mechanism in HepG2 cells were investigated. USM significantly inhibited high glucose-induced lipid accumulation and suppressed fatty acid synthase and sterol regulatory element-binding protein-1c expression in HepG2 cells. It also increased the phosphorylation of AMP-activated protein kinase (AMPK) and acetyl coenzyme A carboxylase. Moreover, a specific inhibitor of AMPK attenuated the effects of USM on lipid accumulation. These results demonstrate that rice bran USM prevents hepatic lipid accumulation via an AMPK-dependent signaling pathway and provides a promising approach for novel lipid-lowering therapies.

UR - http://www.scopus.com/inward/record.url?scp=84981543021&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84981543021&partnerID=8YFLogxK

U2 - 10.1111/jfbc.12313

DO - 10.1111/jfbc.12313

M3 - Article

AN - SCOPUS:84981543021

JO - Journal of Food Biochemistry

JF - Journal of Food Biochemistry

SN - 0145-8884

ER -