Potent Inhibitory Effect of Chinese Dietary Spices on Fatty Acid Synthase

Bing Jiang; Yan Liang; Xuebing Sun; Xiaoxin Liu; Weixi Tian; Xiaofeng Ma

doi:10.1007/s11130-015-0486-5

Potent Inhibitory Effect of Chinese Dietary Spices on Fatty Acid Synthase

Bing Jiang, Yan Liang, Xuebing Sun, Xiaoxin Liu, Weixi Tian, Xiaofeng Ma^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

14 Citations (Scopus)

Abstract

Dietary spices have been adopted in cooking since ancient times to enhance flavor and also as food preservatives and disease remedies. In China, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known about their functions. Fatty acid synthase (FAS) has been recognized as a remedy target, and its inhibitors might be applied in disease treatment. The present work was designed to assess the inhibitory activities on FAS of spices extracts in Chinese menu. The in vitro inhibitory activities on FAS of 22 extracts of spices were assessed by spectrophotometrically monitoring oxidation of NADPH at 340 nm. Results showed that 20 spices extracts (90.9 %) exhibited inhibitory activities on FAS, with half inhibition concentration (IC₅₀) values ranging from 1.72 to 810.7 μg/ml. Among them, seven spices showed strong inhibitory effect with IC₅₀ values lower than 10 μg/ml. These findings suggest that a large proportion of the dietary spices studied possess promising inhibitory activities on FAS, and subsequently might be applied in the treatment of obesity and obesity-related human diseases.

Original language	English
Pages (from-to)	257-262
Number of pages	6
Journal	Plant Foods for Human Nutrition
Volume	70
Issue number	3
DOIs	https://doi.org/10.1007/s11130-015-0486-5
Publication status	Published - 19 Sept 2015
Externally published	Yes

Keywords

Fatty acid synthase
Inhibitor
Obesity
Spices

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1007/s11130-015-0486-5

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title = "Potent Inhibitory Effect of Chinese Dietary Spices on Fatty Acid Synthase",

abstract = "Dietary spices have been adopted in cooking since ancient times to enhance flavor and also as food preservatives and disease remedies. In China, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known about their functions. Fatty acid synthase (FAS) has been recognized as a remedy target, and its inhibitors might be applied in disease treatment. The present work was designed to assess the inhibitory activities on FAS of spices extracts in Chinese menu. The in vitro inhibitory activities on FAS of 22 extracts of spices were assessed by spectrophotometrically monitoring oxidation of NADPH at 340 nm. Results showed that 20 spices extracts (90.9 %) exhibited inhibitory activities on FAS, with half inhibition concentration (IC50) values ranging from 1.72 to 810.7 μg/ml. Among them, seven spices showed strong inhibitory effect with IC50 values lower than 10 μg/ml. These findings suggest that a large proportion of the dietary spices studied possess promising inhibitory activities on FAS, and subsequently might be applied in the treatment of obesity and obesity-related human diseases.",

keywords = "Fatty acid synthase, Inhibitor, Obesity, Spices",

author = "Bing Jiang and Yan Liang and Xuebing Sun and Xiaoxin Liu and Weixi Tian and Xiaofeng Ma",

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doi = "10.1007/s11130-015-0486-5",

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T1 - Potent Inhibitory Effect of Chinese Dietary Spices on Fatty Acid Synthase

AU - Jiang, Bing

AU - Liang, Yan

AU - Sun, Xuebing

AU - Liu, Xiaoxin

AU - Tian, Weixi

AU - Ma, Xiaofeng

PY - 2015/9/19

Y1 - 2015/9/19

N2 - Dietary spices have been adopted in cooking since ancient times to enhance flavor and also as food preservatives and disease remedies. In China, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known about their functions. Fatty acid synthase (FAS) has been recognized as a remedy target, and its inhibitors might be applied in disease treatment. The present work was designed to assess the inhibitory activities on FAS of spices extracts in Chinese menu. The in vitro inhibitory activities on FAS of 22 extracts of spices were assessed by spectrophotometrically monitoring oxidation of NADPH at 340 nm. Results showed that 20 spices extracts (90.9 %) exhibited inhibitory activities on FAS, with half inhibition concentration (IC50) values ranging from 1.72 to 810.7 μg/ml. Among them, seven spices showed strong inhibitory effect with IC50 values lower than 10 μg/ml. These findings suggest that a large proportion of the dietary spices studied possess promising inhibitory activities on FAS, and subsequently might be applied in the treatment of obesity and obesity-related human diseases.

AB - Dietary spices have been adopted in cooking since ancient times to enhance flavor and also as food preservatives and disease remedies. In China, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known about their functions. Fatty acid synthase (FAS) has been recognized as a remedy target, and its inhibitors might be applied in disease treatment. The present work was designed to assess the inhibitory activities on FAS of spices extracts in Chinese menu. The in vitro inhibitory activities on FAS of 22 extracts of spices were assessed by spectrophotometrically monitoring oxidation of NADPH at 340 nm. Results showed that 20 spices extracts (90.9 %) exhibited inhibitory activities on FAS, with half inhibition concentration (IC50) values ranging from 1.72 to 810.7 μg/ml. Among them, seven spices showed strong inhibitory effect with IC50 values lower than 10 μg/ml. These findings suggest that a large proportion of the dietary spices studied possess promising inhibitory activities on FAS, and subsequently might be applied in the treatment of obesity and obesity-related human diseases.

KW - Fatty acid synthase

KW - Inhibitor

KW - Obesity

KW - Spices

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DO - 10.1007/s11130-015-0486-5

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AN - SCOPUS:84939464804

SN - 0921-9668

VL - 70

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EP - 262

JO - Plant Foods for Human Nutrition

JF - Plant Foods for Human Nutrition

IS - 3

ER -

Potent Inhibitory Effect of Chinese Dietary Spices on Fatty Acid Synthase

Abstract

Keywords

UN SDGs

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