Carrageenan in meat: improvement in lipid metabolism due to Sirtuin1-mediated fatty acid oxidation and inhibited lipid bioavailability

  • Food Funct. 2023 Jun 6;14(11):5404-5416. doi: 10.1039/d3fo00906h.
Zhiji Huang  1 ,  Yafang Ma  1 ,  Yunting Xie  1 ,  Di Zhao  1 ,  Chunbao Li  1
Affiliations
  • 1. State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095, P.R. China. [email protected].
PMID: 37219362 DOI: 10.1039/d3fo00906h
Abstract

Kappa-carrageenan (κ-CGN) is widely used in the meat industry. However, its impact on the host metabolism is less revealed. The current study investigated the effect of κ-CGN in pork-based diets on the lipid metabolism of male C57BL/6J mice. The κ-CGN supplement significantly suppressed the increase in body weight by 6.79 g on an average. Supplement of κ-CGN in high-fat diets significantly upregulated the genes and protein expression of Sirtuin1, which was accompanied by the increased gene expression of downstream fatty acids oxidation (Cpt1a and Acadl). The sirtuin1-mediated improvement of lipid metabolism was negatively associated with the levels of bile acids, especially for deoxycholic acid, 3β-cholic acid, glycodeoxycholic acid and glycolithocholic acid. Moreover, κ-CGN in high-fat diets inhibited lipid digestion and absorption, being associated with the decrease in lipid accumulation and improved serum lipid profile. These results highlighted the role of κ-CGN in alleviating diet-induced adiposity by promoting energy expenditure and suppressing the bioavailability of ingested lipids.

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