Cocoa polyphenolics inhibit lipid accumulation and, along with leucine, increase leptin production in 3T3‐L1 pre‐adipocytes (642.10)

Abstract

Certain bioactive food components have been reported to increase satiety and fat metabolism. Whey protein intake has been reported to decrease total body fat while increasing satiety. Cocoa phenolics have been reported to prevent lipid accumulation, improve insulin signaling, and slow digestion. Little research exists on the effects of cocoa upon satiety, however. This study aimed to determine the effects of cocoa and leucine, a major whey amino acid, upon differentiation, lipid accumulation, and leptin production in murine 3T3‐L1 pre‐adipocytes. 3T3‐L1 cells were treated with 0.5‐100 ug/ml cocoa phenolic extract (CPE) and/or 1‐16 mM leucine during and after differentiation. Extent of differentiation and lipid accumulation were quantified by Oil‐Red‐O staining and leptin production was measured by leptin ELISA. Results showed that 10, 50, and 100 ug/ml CPE treatments inhibited pre‐adipocyte lipid accumulation by 17, 35, and 50%, respectively. CPE treatments of 0.5 ug/ml increased leptin production by 66%. Leucine treatment had no effect upon lipid accumulation but increased leptin production by 26‐37%. In combination, CPE and 15 mM leucine inhibited lipid accumulation by 10‐40% and increased leptin production by 14%. This study indicates that the consumption of cocoa and dairy products, individually and in combination, may increase lipid metabolism and satiety.