Food-derived polysaccharides and anti-obesity effects through enhancing adipose thermogenesis: structure-activity relationships, mechanisms, and regulation of gut microecology

Wang, Z, Xu, Q, Hou, L, He, Z, Christian, M ORCID: https://orcid.org/0000-0002-1616-4179 and Dai, X, 2025. Food-derived polysaccharides and anti-obesity effects through enhancing adipose thermogenesis: structure-activity relationships, mechanisms, and regulation of gut microecology. Critical Reviews in Food Science and Nutrition. ISSN 1040-8398

Preview

Text 2439969_Christian.pdf - Published version Download (6MB) | Preview

Abstract

Polysaccharides represent a crucial and extensively utilized bioactive fraction in natural products, which are employed in the treatment of metabolic disorders due to their significant therapeutic potential. Recently, food-derived polysaccharides (FPs) have emerged as significant substances in obesity management, valued for their ability to activate thermogenic fat. This review discusses the correlation between the structural features of FPs and their efficacy in combating obesity. Moreover, the molecular mechanism by which FPs regulate thermogenic fat and how the intestinal microecology induces thermogenic fat activity is elucidated. The anti-obesity effects of FPs depend on their structure, including molecular weight, composition, linkages, conformation, and branching. Furthermore, FPs regulate fat thermogenesis via multiple mechanisms, including AMPK, p38, AKT, PGC-1α-FNDC5/irisin, and miRNA signaling pathways. Importantly, gut microbiota, together with its associated metabolites and gut-derived hormones, are pivotal in the regulatory control of brown fat by FPs. This work provides an in-depth examination of how adipose tissue thermogenesis contributes to the anti-obesity effects of FPs, shedding light on their potential in preventing obesity and informing the formulation of natural weight-loss remedies.

Item Type:	Journal article
Publication Title:	Critical Reviews in Food Science and Nutrition
Creators:	Wang, Z., Xu, Q., Hou, L., He, Z., Christian, M. and Dai, X.
Publisher:	Taylor & Francis
Date:	12 May 2025
ISSN:	1040-8398
Identifiers:	Number Type 10.1080/10408398.2025.2500675 DOI 2439969 Other
Rights:	© 2025 the author(s). Published with license by Taylor & Francis Group. This is an open access article distributed under the terms of the Creative Commons attribution-NonCommercial-NoDerivatives license (http://creativecommons.org/licenses/by-nc-nd/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in anyway. the terms on which this article has been published allow the posting of the accepted Manuscript in a repository by the author(s) or with their consent.
Divisions:	Schools > School of Science and Technology
Record created by:	Jonathan Gallacher
Date Added:	20 May 2025 15:37
Last Modified:	20 May 2025 15:37
URI:	https://irep.ntu.ac.uk/id/eprint/53626

Actions (login required)

Edit View

Statistics

Views

Downloads