Polyphenol-rich peach (Prunus persica L.) by-product exerts a greater beneficial effect than dietary fiber-rich by-product on insulin resistance and hepatic steatosis in obese rats

• Published in: Journal of functional foods Vol. 45; pp. 58 - 66
• Main Authors: Rodríguez-González, Sarahí, Pérez-Ramírez, Iza F., Amaya-Cruz, Diana M., Gallegos-Corona, Marco A., Ramos-Gomez, Minerva, Mora, Ofelia, Reynoso-Camacho, Rosalía
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.06.2018; Elsevier
• Subjects: By-product; Dietary fiber; Hepatic steatosis; Insulin resistance; Peach; Polyphenols; Polyphenols; Insulin resistance; By-product; Hepatic steatosis; Dietary fiber; Peach
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2018.03.010

•Fiber-rich peach by-product (DF-BP) showed a slight beneficial effect in obese rats.•Polyphenol-rich BP (PR-BP) reduced insulin resistance and hepatic steatosis.•PR-BP hypolipidemic effect was related to a reduced expression of lipogenic genes.•PR-BP beneficial effect was related to extractable and non-extractable polyphenols. Peach juice by-product (PJBP) can prevent complications of obesity due to its high content of polyphenols and dietary fiber. This study aimed to evaluate the effect of a polyphenol-rich (PR-PJBP) and a dietary fiber-rich (DFR-PJBP) peach juice by-product on insulin resistance and hepatic steatosis in obese rats. Animals were fed with high fat and fructose diet (HFF) and supplemented with PR-PJBP and DFR-PJBP for eighteen weeks. PR-PJBP produced the greatest hypoglycemic effect by improving insulin resistance, increasing hepatic glycogen content, and decreasing hepatic PEPCK activity. Likewise, PR-PJBP decreased serum triglycerides levels, ameliorating hepatic steatosis, decreasing hepatic expression of Srebp1 and Fasn, and increasing hepatic Cpt1 expression. These results suggest that polyphenols from PJBP exert a greater beneficial effect on obesity-related complications than dietary fiber. These effects were associated with caffeoylquinic, p-coumaroylquinic and 4-feruloylquinic acids, and kaempferol derivatives. PR-PJBP could be used as an ingredient for the elaboration of functional foods.