Anti-obesity effect of cocoa proteins (Theobroma cacao L.) variety “Criollo” and the expression of genes related to the dysfunction of white adipose tissue in high-fat diet-induced obese rats

Luis Jorge Coronado-Cáceres, Griselda Rabadán-Chávez, Lucía Quevedo-Corona, Blanca Hernández-Ledesma, Angel Miliar Garcia, Luis Mojica, Eugenia Lugo-Cervantes

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    Abstract

    The objective of this work was to evaluate if Cocoa Proteins (CP) from the cocoa-bean were able to reduce factors related to obesity and activated related gene targets against white adipose tissue (WAT) dysfunction in a rat model of hypercaloric diet-induced obesity. The results showed that the administration with 150 mg/kg/day of CP on a hypercaloric diet reduces body-weight gain, relative weight of WAT, serum triglycerides, NEFAs, insulin, and leptin levels, and pro-inflammatory factors, with an increase in serum HDL levels, activation (AMPK, PPAR-γ, PPAR-α, SIRT1, Plin1, and PGC-1α) and repression (TNF-α, SREBP-1c, Leptin and ACC) of the mRNA of transcription factors and proteins related to WAT dysfunction. The CP prevented dysfunction in WAT who is related to obesity by down-regulation of factors related to lipogenesis and up-regulation of those related to energy expenditure, lowering the release of triglycerides and NEFAs into peripheral tissues, thus decreasing pro-inflammatory processes.

    Original languageEnglish
    Article number103519
    JournalJournal of Functional Foods
    Volume62
    DOIs
    StatePublished - Nov 2019

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    Keywords

    • Adipose tissue
    • Anti-inflammatory
    • Food protein
    • Functional foods
    • Gene expression
    • Obesity

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