ArticleAntioxidants (Basel, Switzerland)2021
Enhancement of the Antiobesity and Antioxidant Effect of Purple Sweet Potato Extracts and Enhancement of the Effects by Fermentation.
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 12 citations in OpenAlex.
- Purple sweet potato (Ipomoea batatas L. Lam) leaves extract prevents weight gain and lipotoxicity in mice fed a high-fat diet by increasing metabolic flexibility and oxidative metabolism in skeletal muscle and brown adipose tissue.Nutrition & metabolism · 2026Article
- Diet-Induced Browning of White Adipose Tissue: Molecular Targets, Mechanisms, and Therapeutic Potential.Current issues in molecular biology · 2026Review
- Targeted Lipidomics and Lipid Metabolism Elucidate Anti-Obesity Effects of Lactic Acid Bacteria-Fermented Purple Sweet Potato Tainung No. 73 Extract in Obese Mice.International journal of molecular sciences · 2026Article
- Enhancing the nutritional profile of purple sweet potato flour through fermentation withVeterinary world · 2025Article
- Purple Sweet Potato Ameliorates High-Fat Diet-Induced Visceral Adiposity by Attenuating Inflammation and Promoting Adipocyte Browning.Journal of agricultural and food chemistry · 2025Article
- Effects of Foods of Mesoamerican Origin in Adipose Tissue and Liver-Related Metabolism.Medicina (Kaunas, Lithuania) · 2023Review
- Molecular and cellular regulation of thermogenic fat.Frontiers in endocrinology · 2023Review
- Factors Associated with White Fat Browning: New Regulators of Lipid Metabolism.International journal of molecular sciences · 2022Review
- Oxidative Stress in Obesity.Antioxidants (Basel, Switzerland) · 2022Article
- A Novel Ultrasound-Assisted Extraction Method for the Analysis of Anthocyanins in Potatoes (Antioxidants (Basel, Switzerland) · 2021Article
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Authors and funding
7 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The browning of white adipocytes, which transforms energy-storing white adipocytes to heat-producing beige adipocytes, is considered a strategy against metabolic diseases. Several dietary compounds, such as anthocyanins, flavonoids, and phenolic acids, induce a brown adipocyte-like phenotype in white adipocytes. In this study, we demonstrated that purple sweet potato (Ipomoea batatas) extract (PSP) exhibited potent radical scavenging activity. In addition, PSP was found to contain large amounts of phenolic, flavonoid, and anthocyanin compounds; the amount of these compounds was affected by fermentation. Functionally, PSP-induced adipose browning in high-fat-diet (HFD)-induced obese mice. The administration of PSP significantly suppressed the body weight gain and abnormal expansion of white adipose tissues in the obese mice. The expression of adipose browning-related genes was higher in the inguinal white adipose tissues from the PSP-treated mice than those in the HFD-fed mice. Moreover, PSP-treated 3T3-L1 adipocytes formed multilocular lipid droplets, similar to those formed in the 3T3-L1 adipocytes treated with a browning induction cocktail. The PSP-treated cells had an increased expression level of mitochondria and lipolysis-related genes. The browning effects of PSP were enhanced by fermentation with Lactobacillus. This study, to our knowledge, is the first to identify a new mechanism to increase the antiobesity effects of PSP by inducing adipocyte browning of adipocytes.
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