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Research shows anthocyanin extracts reduce triglycerides in C. elegans, suggesting potential for obesity treatment.
Background: Obesity poses a significant threat to human health, highlighting the urgent need for innovative treatments. Polyphenols, as natural antioxidants, exhibit great potential for development as lipid-lowering agents, and the lipid-lowering effects of colored potato anthocyanins remain to be explored. Aims: In this study, we aimed to extract anthocyanins from colored potatoes and investigate their lipid-reducing effects on Caenorhabditis elegans (C. elegans). Methods: Anthocyanins from colored potatoes (CPAE) in four novelty varieties were extracted via the ultrasound-assisted acidified ethanol method. Then the constituents of CPAE after purification were identified by UPLC-QTOF-MS. Besides, the antioxidant capacities in vitro and lipid-lowering mechanisms of CPAE were studied in a high-fat model of C. elegans. Results: A total of 11 anthocyanin components were identified in four new varieties of colored potatoes. Among these, Jinyun Potato 5 displayed the highest anthocyanin level (221.08 ± 0.23 mg/g DW) and robust in vitro antioxidant capacity, with IC50 values of 57.06 ± 2.64 μg/mL, and 4.46 ± 0.20 μg/mL on 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). Furthermore, the CPAE effectively reduced the levels of reactive oxygen species and triglycerides, while increasing the levels of superoxide dismutase and catalase. This, in turn, improved lipid accumulation in high-fat C. elegans. Additionally, CPAE down-regulated the expression of sbp-1, mdt-15, mod-1, and acs-2 genes and inhibited the expression of fat-6. At the same time, it promoted the expression of the daf-2 gene and hindered the nuclear translocation of downstream daf-16. Conclusions: These combined effects helped achieve the goal of fat reduction, which provided a theoretical and experimental basis for developing healthy food that contains anthocyanins from colored potatoes as functional ingredients.
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Yuan et al. (2025) studied this question.
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