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Issue 3, 2020
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Rosmarinic acid alleviates ethanol-induced lipid accumulation by repressing fatty acid biosynthesis

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Abstract

Recent studies have demonstrated that rosmarinic acid is a valuable natural product for treatment of alcoholic liver disease. However, the mechanisms whereby rosmarinic acid improves alcoholic liver disease remain unclear. Here we performed experiments using a non-transformed mouse hepatocyte cell line (AML12). Oil-red O staining demonstrated that rosmarinic acid reduced ethanol-induced lipid accumulation. It was shown that rosmarinic acid prevented ethanol-induced elevation of the malondialdehyde level. We also found that rosmarinic acid inhibited ethanol-induced mRNA expression of tumor necrosis factor-α and interleukin 6. Metabolomics analysis revealed that rosmarinic acid ameliorated ethanol-induced fatty acid biosynthesis in the cytoplasm. In addition, palmitic acid was a candidate biomarker in cells exposed to ethanol or ethanol plus rosmarinic acid. Rosmarinic acid prevented the ethanol-induced increase in sorbitol that is a component of the polyol pathway. Moreover, we confirmed that rosmarinic acid attenuated ethanol-induced mRNA expression of fatty acid synthase, probably by modulating the AMPK/SREBP-1c pathway. Furthermore, rosmarinic acid prevented the ethanol-induced decrease in eight metabolites that are involved in mitochondrial metabolism, including glycine and succinic acid which are the components of carnitine synthesis. These results provide a crucial insight into the molecular mechanism of rosmarinic acid in alleviating ethanol-induced injury.

Graphical abstract: Rosmarinic acid alleviates ethanol-induced lipid accumulation by repressing fatty acid biosynthesis

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Supplementary files

Article information


Submitted
08 Oct 2019
Accepted
10 Feb 2020
First published
11 Feb 2020

Food Funct., 2020,11, 2094-2106
Article type
Paper

Rosmarinic acid alleviates ethanol-induced lipid accumulation by repressing fatty acid biosynthesis

C. Guo, Y. Shangguan, M. Zhang, Y. Ruan, G. Xue, J. Ma, J. Yang and L. Qiu, Food Funct., 2020, 11, 2094
DOI: 10.1039/C9FO02357G

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