title: Alcohol-free fermented blueberry-blackberry beverage phenolic extract attenuates diet-induced obesity and blood glucose in C57BL/6J mice.
abstract: The aim of this study was to determine the potential of phenolic compounds from a fermented blackberry-blueberry beverage to reduce diet-induced obesity and hyperglycemia in mice fed a 60% high-fat diet (HFD) for 10weeks after 1week of pretreatment. C57BL/6J mice were randomized into six groups and allowed to drink (ad libitum) an alcohol-free blackberry-blueberry beverage [alcohol-free fermented beverage (AFFB), 8.4mg anthocyanin (ANC)/kg body weight (BW)/day]; three doses of a phenolic extract [postamberlite extract (PAE)] from AFFB at 0.1×, 1× and 2× ANC concentrations; sitagliptin (hypoglycemic positive control); or water (negative control). Weight and fat mass gain were attenuated in mice receiving the highest doses of PAE (18.9mg ANC/kg BW/day, P<.05). There were also reductions (P<.05) in percent fat mass, epididymal fat pad weights, mean adipocyte diameters and plasma triglycerides and cholesterol associated with PAE treatments. By the end of the study, fasting blood glucose for mice receiving 9mg (1×) or 18.9mg (2×) ANC/kg BW/day was significantly lower than in the water and the sitagliptin groups (P<.05). Histological and histochemical analyses revealed an unexpected change in liver of mice fed ANC at 1× or 2× doses consisting of liver enlargement and increased lipid deposition. PAE also induced the most differential gene expression changes, including highly significant downstream effects at all doses to reduce d-glucose concentrations. Overall, phenolic compounds from the fermented blueberry-blackberry beverage had an impact to attenuate the development of obesity and fasting blood glucose in C57BL/6J mice.
authors.affiliation: Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Champaign, IL, USA.
authors.forename: Michelle H
authors.initials: MH
authors.lastname: Johnson
authors.affiliation: Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Champaign, IL, USA; Department of Pathobiology, University of Illinois at Urbana-Champaign, Champaign, IL, USA.
authors.forename: Matthew
authors.initials: M
authors.lastname: Wallig
authors.affiliation: Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Qro, México; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA.
authors.forename: Diego A
authors.initials: DA
authors.lastname: Luna Vital
authors.affiliation: Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Champaign, IL, USA; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA. Electronic address: edemejia@illinois.edu.
authors.forename: Elvira G
authors.initials: EG
authors.lastname: de Mejia
mesh_terms: D000818:Animals; D001628:Beverages; D001786:Blood Glucose / Q000378:metabolism*; D005285:Fermentation; D005638:Fruit / Q000737:chemistry*; D051379:Mice; D008810:Mice, Inbred C57BL; D009765:Obesity / Q000209:etiology / Q000517:prevention & control*; D010636:Phenols / Q000494:pharmacology*; D010936:Plant Extracts / Q000494:pharmacology*
chemical_list: D001786:Blood Glucose; D010636:Phenols; D010936:Plant Extracts
keywords: Anthocyanin; Berries; C57BL/6J mice; Diet-induced obesity; Hyperglycemia; Phenolic