Nobuyuki Takahashi1,2,3, Lan Yao1,3, Minji Kim1, Hiroshi Sasako4, Morihiro Aoyagi4, Jinji Shono4, Nobuaki Tsuge4, Tsuyoshi Goto1,2, Teruo Kawada1,2
1Laboratory of Molecular Function of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
2Research Unit for Physiological Chemistry, The Center for the Promotion of Interdisciplinary Education and Research, Kyoto University, Kyoto, Japan
3These authors equally contributed to this work.
4Somatech Center, House Foods Corporation, Yotsukaido, Chiba, Japan
Tóm tắt
Dill, a small annual herb, is widely used as a flavoring agent in dishes including salads. It has been demonstrated that dill extract and its essential oil show hypolipidemic effects in rats. However, the mechanism of these effects has not been elucidated yet. We found that dill seed extract (DSE) activated peroxisome proliferator‐activated receptor‐α (PPAR‐α), an indispensable regulator for hepatic lipid metabolism, by luciferase assay. Thus, we performed DSE feeding experiments using diabetic obese model KK‐Ay mice to examine the effects of DSE on PPAR‐α activation in vivo. A 4‐week feeding of DSE contained in a high‐fat diet decreased plasma triacylglyceride and glucose levels and increased the mRNA expression levels of fatty acid oxidation‐related genes in the liver. In addition, the DSE feeding as well as bezafibrate (a PPAR‐α potent agonist) feeding increased oxygen consumption rate and rectal temperature. These results indicate that DSE suppresses high‐fat diet‐induced hyperlipidemia through hepatic PPAR‐α activation.
