Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effects of Honokiol on Regulation of Vascular Permeability and Inhibition of Macrophage Infiltration in Obese Mice

비만 쥐에서 호노키올의 혈관투과성 조절 및 대식세포 침윤 저해에 대한 효과

  • Received : 2024.07.30
  • Accepted : 2024.08.31
  • Published : 2024.08.31
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Abstract

The risk of inflammatory conditions caused by obesity is associated with an increased predisposition for additional pathological conditions, including cardiovascular risk factors. Adipose tissue stores energy and contributes to endocrine and immune functions that regulate homeostasis throughout the body. The effects of honokiol on vascular homeostasis in adipose tissue in high-fat diet (HFD)-induced obese mice are unclear. This study examined the protective effect of honokiol, an extract of traditional alkaloid herbs, on vascular endothelial cells in epididymal adipose tissue (EAT) and its regulatory effect on other metabolic parameters, such as the lipid droplet diameter, macrophage infiltration, and inflammation in HFD-induced obese mice. A HFD increased the density of platelet endothelial cell adhesion molecule-1 (PECAM-1)-1-positive vascular endothelial cells in EAT, which was decreased significantly by the honokiol treatment. Honokiol ameliorated the HFD-induced increase in lipid droplet diameter and increased macrophage infiltration in adipose tissue. Honokiol ameliorated the up-regulation of pro-inflammatory molecules and F4/80-positive macrophage infiltration in the adipose tissue of HFD-induced obese mice. Obese mice administered honokiol exhibited reduced mRNA expression of M1 macrophage (F4/80, TNF-α, mIL-1β, CD11c, and CCL2) and M2 macrophage (Arginase-1, FIZZ1, CD206, and TGF-β1) markers in EAT. The vascular permeability was detected by Evans blue dye leakage in EAT of obese mice and treated mice with honokiol. These data suggest that honokiol regulates the angiogenic effects in adipose tissue and inflammation in HFD-induced obese mice.

Keywords

Acknowledgement

본 연구는 한국식품연구원 기본사업(E0232201, E0232202)의 지원에 의해 이루어진 연구 결과이며 지원에 감사드립니다.

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