Journal of Food Science and Technology

, Volume 54, Issue 9, pp 2965–2972 | Cite as

Antihyperlipidemic activity of Cassia auriculata flower extract in oleic acid induced hyperlipidemia in Saccharomyces cerevisiae

  • Vijayakumar Rajendran
  • Anilkumar Krishnegowda
  • Vasanthi Nachiappan
Original Article
First Online:
Revised:
Accepted:
  • 137 Downloads

Abstract

The Cassia auriculata herb has been traditionally used in India for medicinal purposes to treat hyperglycemia, diabetes, rheumatism, asthma, and skin diseases. In the present study, ethanolic extract of Cassia auriculata flower (Et-CAF) depicted anti-hyperlipidemic effect in the budding yeast cells. The hyperlipidemic conditions were induced in the yeast cells with oleic acid which showed an increase in triacylglycerol (TAG) and sterol esters (SE), and was supported by the mRNA expression of LRO1 and DGA1 (involved in TAG formation); as well as ARE1 and ARE2 (involved in SE formation). The anti-hyperlipidemic effect by the Et-CAF was compared with the commercial drug Atorvastatin. The lipid droplets were increased in the hyperlipidemic yeast cell that was observed under the confocal microscope with BODIPY staining; Atorvastatin and Et-CAF reduced the lipid droplets. This study revealed that the anti-hyperlipidemic effect in Et-CAF has gained importance and might be used to fill the gap created by the allopathic drugs.

Keywords

Cassiaauriculata flower Hyperlipidemia Neutral lipids Saccharomyces cerevisiae Triacylglycerol Sterol esters Lipid droplets 
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Notes

Acknowledgement

The Junior Research Fellowship and instrumentation facility provided by the National Medicinal Plant Board (NMPB), Ministry of Ayush, DST-PURSE, Department of Science and Technology, India, and infrastructure facilities from the DST-FIST of Biochemistry Department, Life Sciences facilities of Bharathidasan University are gratefully acknowledged. We thank Prof. Ram Rajasekharan, (CFTRI, Mysore, India) for providing the yeast strain and molecular reagents for this study.

Compliance with ethical standards

Conflict of interest

The authors have no conflicts of interest to disclose.

Supplementary material

13197_2017_2735_MOESM1_ESM.docx (791 kb)
Supplementary material 1 (DOCX 790 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  • Vijayakumar Rajendran
    • 1
  • Anilkumar Krishnegowda
    • 2
  • Vasanthi Nachiappan
    • 1
  1. 1.Biomembrane Lab, Department of Biochemistry, School of Life SciencesBharathidasan UniversityTiruchirappalliIndia
  2. 2.Department of Spice and Flavour SciencesCentral Food Technological Research InstituteMysoreIndia

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