Preventive Effect of Blueberry Polyphenols on Oleic Acid-induced Fat Accumulation in HepG2 Cells

Abstract

Abstract: Objective: To evaluate the potential preventive function of blueberry polyphenols on fatty liver in the model of hepatic fat accumulation in vitro. Methods: After being pulped, blueberries were extracted with 70% aqueous alcohol solution for 30 min under the assistance of ultrasonic. The polyphenol compounds extracted were purified by XAD-7 macroporous resin adsorption. The contents of total polyphenols and anthocyanins in wild Chinese blueberries were detected by Folin-Ciocalteu,s method and pH differential methods, respectively. Oleic acid at different concentrations (0.5－1.5 mmol/L) was used to induce fat accumulation in HepG2 cells for establishing steatosis model in vitro. MTT value, total triglyceride (TG) and intracellular lipid droplet morphology were used to evaluate the effect of blueberry polyphenols on HepG2 steatosis. Results: The contents of total polyphenols and anthocyanins in blueberries were (573.9 ± 6.9) mg/100 g and (156.1 ± 9.1) mg/100 g, respectively. Blueberry polyphenols showed a significant inhibitory effect against TG accumulation in HepG2 cells induced by 1.0 mmol/L OA, and the clearance rate of TG reached 40% at the concentration of 100 μg/mL. Conclusion: Wild Chinese blueberries ae rich in polyphenols and reveals a potential preventive effect on fatty liver. These results will provide valuable references for the development of hepato-protective foods containing blueberries.

Key words: blueberry, polyphenols, HepG2 cells, steatosis

CLC Number:

R282.71

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