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      Salvianolic acids improve liver lipid metabolism in ovariec-tomized rats via blocking STAT-3/SREBP1 signaling

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          Abstract

          Postmenopausal women, who have reduced circulating estrogen levels, are more prone to develop obesity and related metabolic diseases than premenopausal women. The absence of safe and effective treatments for postmenopausal obesity has changed the focus to natural products as alternative remedies. Total salvianolic acids (TSA) are the major water-soluble ingredients of Danshen. Salvianolic acid (SA) is the major constituent of the TSA. Salvianolic acids, including TSA and SA, are widely used in traditional Chinese medicine. In the present study, ovariectomized rats and LO2 cells were used to study the effects of salvianolic acids on body weight gain and hepatic steatosis. Salvianolic acids reduced ovariectomy (OVX)-induced body weight gain, attenuated the expressions of hepatic lipogenic genes, such as sterol regulatory element binding protein (SREBP)1, fatty acid synthase (FAS), and stearoyl-CoA desaturase (SCD)1, and decreased the liver triglyceride (TG) and total cholesterol (TC). For the molecular mechanisms, OVX and high glucose-induced phosphorylation of signal transducer and activator of transcription (STAT)-3 was inhibited by salvianolic acids treatment. In LO2 cells, inhibition of STAT-3 by siRNA attenuated the increased expression of SREBP1 and TG induced by high glucose. Salvianolic acids reduced the upregulation of SREBP1 and TG induced by high glucose in LO2 cells. In conclusion, these findings illustrated that salvianolic acids markedly alleviated the lipid metabolism disorders and protected against the postmenopausal obesity. The underlying mechanism was probably associated with the regulation of STAT-3 signaling.

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          Author and article information

          Journal
          CJNM
          Chinese Journal of Natural Medicines
          Elsevier
          1875-5364
          20 November 2018
          : 16
          : 11
          : 838-845
          Affiliations
          1Department of Nutrition and Food Hygiene, School of Public Health, Nanjing Medical University, Nanjing 211166, China
          2Department of Nutrition and Food Hygiene, School of Public Health, Gansu University of Chinese Medicine, Lanzhou 730000, China
          Author notes
          *Corresponding authors: LI Zhong, E-mails: lz-ny@ 123456njmu.edu.cn ; LI Yuan, liyuan@ 123456njmu.edu.cn

          ΔThese authors contributed equally to this work.

          These authors have no conflict of interest to declare.

          Article
          S1875-5364(18)30125-0
          10.1016/S1875-5364(18)30125-0
          Copyright © 2018 China Pharmaceutical University. Published by Elsevier B.V. All rights reserved.
          Funding
          Funded by: National Natural Science Foundation of China
          Award ID: 81573183
          Award ID: 81673205
          Funded by: Major Program of Natural Science Research of Jiangsu Higher Education Institutions
          Award ID: 15KJA330001
          Funded by: Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD), Gansu Provincial Natural Science Foundation
          Award ID: 148RJZA081
          Funded by: Lanzhou Science and Technology
          Award ID: 2014-1-18
          This work was supported by National Natural Science Foundation of China (Nos. 81573183 and 81673205), the Major Program of Natural Science Research of Jiangsu Higher Education Institutions (No. 15KJA330001), the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD), Gansu Provincial Natural Science Foundation (No. 148RJZA081), and Lanzhou Science and Technology (2014-1-18).

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