Anthocyanins from fermented berry beverages inhibit inflammation-related adiposity response in vitro

Diego F. Garcia-Diaz, Michelle H. Johnson, Elvira G. De Mejia

Research output: Contribution to journalArticlepeer-review


Increased adiposity has been associated with macrophage infiltration into the adipose tissue which, in turn, leads to obesity comorbidities, including type 2 diabetes. The objective of this study was to evaluate the effect of anthocyanin (ANC)-enriched fractions from blackberry-blueberry beverages on inflammation and adipogenesis in an in vitro model of inflammation mimicking the pathologic interaction between adipocytes and macrophages. Blend ANCs inhibited secretion of nitric oxide (17.5%), tumor necrosis factor-alpha (TNF-α) (89.4%), and phosphorylated-p65 nuclear factor kappa-B (52.1%) in lipopolysaccharide (LPS)-induced RAW264.7 macrophages after 24 h. Blends reduced intracellular fat accumulation (28.2%) when applied during 3T3-L1 adipocyte differentiation and inhibited isoproterenol-induced lipolysis (18.6%) of mature 3T3-L1 cells. In addition, blend ANCs restored adiponectin-blunted gene expression induced by the TNF-α treatment (18.2%) and reduced the glycerol release (15.9%) induced by LPS-induced macrophage-conditioned media (CM) in adipocytes. Furthermore, blends slightly restored the insulin-induced glucose uptake of adipocytes, blunted by the CM treatment. In conclusion, ANCs from blueberry and blackberry dealcoholized fermented beverages are potential inhibitors of inflammation-related adiposity response and sensitizers of insulin signaling in adipocytes.

Original languageEnglish (US)
Pages (from-to)489-496
Number of pages8
JournalJournal of medicinal food
Issue number4
StatePublished - Apr 1 2015


  • Adiposity
  • anthocyanins
  • anti-inflammatory
  • diabetes
  • fermentation

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics


Dive into the research topics of 'Anthocyanins from fermented berry beverages inhibit inflammation-related adiposity response in vitro'. Together they form a unique fingerprint.

Cite this