Induction of Peroxisome Proliferator-Activated Receptor 纬 (PPAR纬)-Mediated Gene Expression by Tomato (Solanum lycopersicum L.) Extracts
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- 作者：Linda Gijsbers ; Henri毛tte D. L. M. van Eekelen ; Laura H. J. de Haan ; Jorik M. Swier ; Nienke L. Heijink ; Samantha K. Kloet ; Hai-Yen Man ; Arnaud G. Bovy ; Jaap Keijer ; Jac M. M. J. G. Aarts ; Bart van der Burg ; Ivonne M. C. M. Rietjens
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2013
- 出版时间：April 10, 2013
- 年：2013
- 卷：61
- 期：14
- 页码：3419-3427
- 全文大小：301K
- 年卷期：v.61,no.14(April 10, 2013)
- ISSN：1520-5118
文摘
Since beneficial effects related to tomato consumption partially overlap with those related to peroxisome proliferator-activated receptor 纬 (PPAR纬) activation, our aim was to test extracts of tomato fruits and tomato components, including polyphenols and isoprenoids, for their capacity to activate PPAR纬 using the PPAR纬2 CALUX reporter cell line. Thirty tomato compounds were tested; seven carotenoids and three polyphenols induced PPAR纬2-mediated luciferase expression. Two extracts of tomato, one containing deglycosylated phenolic compounds and one containing isoprenoids, also induced PPAR纬2-mediated expression at physiologically relevant concentrations. Furthermore, enzymatically hydrolyzed extracts of seven tomato varieties all induced PPAR纬-mediated expression, with a 1.6-fold difference between the least potent and the most potent variety. The two most potent varieties had high flavonoid content, while the two least potent varieties had low flavonoid content. These data indicate that extracts of tomato are able to induce PPAR纬-mediated gene expression in vitro and that some tomato varieties are more potent than others.