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Stachyose increases absorption and hepatoprotective effect of tea polyphenols in high fructose‐fed mice
Author(s) -
Li Wenfeng,
Huang Di,
Gao Anning,
Yang Xingbin
Publication year - 2016
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201500547
Subject(s) - stachyose , chemistry , fructose , oxidative stress , polyphenol , malondialdehyde , absorption (acoustics) , pharmacology , antioxidant , food science , biochemistry , medicine , raffinose , physics , acoustics , sucrose
Scope The consumption of tea polyphenols (TP) and stachyose contributes to preventive effects on hepatic injury. This study examined the effects of stachyose on absorption and hepatoprotective effects of TP in mice. Methods and results GC‐MS measurement showed that stachyose significantly increased serum total phenolic, ECG and EGCG contents in mice. The mice fed with high fructose (HF)‐diet for 56 days exhibited oxidative stress observed by an increase in hepatic MDA levels and decreases in GSH‐P x and SOD activities. Serum TC, TG, LDL‐C and CRP levels, and ALT and AST activities were increased, while HDL‐C concentrations were decreased following HF diet. Co‐supplementation of stachyose and TP more effectively improved all parameters mentioned above when compared to administration of stachyose or TP alone. Histological observations of hepatic tissues also confirmed the beneficial effects of co‐administration of stachyose and TP. Conclusion Our results suggest that stachyose enhances absorption and hepatoprotective effects of TP, and combined ingestion of stachyose and TP is a novel strategy for alleviating HF diet‐induced hepatic injury.