Using an in vivo obesity model with mice, researchers from DuPont Nutrition & Health in conjunction with the University of Eastern Finland were able to demonstrate that betaine enhanced metabolism in adipose tissue and reduced inflammation from a high-fat diet.
Using an in vivo obesity model with mice, researchers from DuPont Nutrition & Health (Geneva) in conjunction with the University of Eastern Finland were able to demonstrate that betaine (Betafin, part of the DuPont Danisco portfolio) enhanced metabolism in adipose tissue and reduced inflammation from a high-fat diet. In the study1, 40 male mice were fed a high-fat diet for eight weeks and for the last four weeks supplemented with either 1% betaine, 3.33% polydextrose, their combination, or plain water. Control mice were fed a low-fat diet.
The high-fat diet significantly increased inflammation in adipose tissues, as well as the composition of several metabolic species, including carnitine, lipids, and amino acids. However, in subjects supplemented with betaine, the expression IL-6 was mitigated, and metabolic changes occurred, such as the increase in fat tissue carnitine, which may prevent lipid accumulation in fat tissues. This study validated previous in vitro research.
“Our previous in vitro adipose tissue experiments indicated that betaine reduces inflammation caused by hypoxia, and in the current study, we were able to see the same response in the in vivo obesity model,” said senior scientist Kaisa Airaksinen, DuPont Nutrition & Health, in a press release.
“While this study was conducted on animals, the metabolic effects are presumably in line with what could be seen in humans,” said Kati Hanhineva, PhD, University of Eastern Finland, in a press release. “These kinds of study approaches can give more understanding on the metabolic mode of action of products and how they can impact the health of the human body.”
1. Airaksinen K et al. “Highâfat diet, betaine, and polydextrose induce changes in adipose tissue inflammation and metabolism in C57BL/6J mice.” Molecular Nutrition and Food Research, vol. 62, no. 23 (2018)