Effect of Raspberry Extract on Reduceing Oleic Acid-induced Fat Accumulation in HepG2 Cells
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Abstract:
In order to study the effect of red raspberry on human liver cell fat accumulation, the active components in the extracts of raspberry and seed were determined, and the fat accumulation model of HepG2 cells was established by oleic acid induction in vitro. The results showed that the contents of total polyphenols, flavonoid, proanthocyanidins and anthocyanins in red raspberry extract were 15.18±0.94 mg GAE/g, 1.25±0.05 mg RE/g, 20.35±1.06 mg CE/g, and 1.15±0.70 mg CGE/g, respectively. In raspberry seed extract, the contents of total polyphenols, flavonoid, and proanthocyanidins were 15.35±1.55 mg GAE/g, 11.22±0.66 mg RE/g, and 27.08±0.99 mg CE/g, respectively, and no anthocyanins was detected. Liver cell fat accumulation could be successfully induced by incubating HepG2 cells for 24 h with 1000 μmol/L oleic acid moulding agent prepared with bovine serum albumin (BSA) as solvent. Red raspberry extract could significantly reduce hepatocyte fat accumulation induced by 1000 μmol/L oleic acid. When 200 μg/mL red raspberry extract induced cells, the intracellular lipid content decreased by 25.93% and TG content decreased by 37.23% in comparison with the model group. When treated by 4 mg/mL raspberry seed extract, the intracellular lipid content was decreased by 47.12%, and TG content was decreased by 46.23% in comparison with the model group. Red raspberry extract is rich in active ingredients, which can reduce the accumulation of fat in the high-fat cell model, and has a certain preventive effect on diseases such as fatty liver.
