Lily bulbs’ polyphenols extract ameliorates oxidative stress and lipid accumulation in vitro and in vivo

Abstract

BACKGROUND Polyphenols have the potential to reduce the risk of many metabolic disorders. Lily bulbs are rich in polyphenols; however, their effects on lipid metabolism remain unclear. This study aimed to explore the effects of lily bulbs’ polyphenols (LBPs) on oxidative stress and lipid metabolism. RESULTS A total of 14 polyphenolic compounds in LBPs were identified by high‐performance liquid chromatography equipped with diode‐array detection mass spectrometry. Total phenolic compound in LBPs was 53.76 ± 1.12 g kg⁻¹ dry weight. In cellular experiments, LBPs attenuated the disruption of mitochondrial membrane potential, impeded reactive oxygen species production, alleviated oxidative stress, and reduced lipid accumulation in oleic acid induced HepG2 cells. In in vivo studies, LBPs significantly inhibited body weight gain, reduced lipid levels in serum and liver, and improved oxidative damage in a dose‐dependent manner in mice fed a high‐fat diet. Moreover, LBPs ameliorated hepatic steatosis and suppressed the expression of hepatic‐lipogenesis‐related genes (SREBP‐1c, FAS, ACC1, and SCD‐1) and promoted lipolysis genes (SRB1 and HL) and lipid oxidation genes (PPARα and CPT‐1) in mice fed a high‐fat diet. CONCLUSION It was concluded that LBPs are a potential complementary therapeutic alternative in the development of functional foods to curb obesity and obesity‐related diseases, such as metabolic syndrome. © 2021 Society of Chemical Industry