Purpose: Metabolic dysfunction-associated fatty liver disease (MAFLD) is a prevalent liver disorder linked to metabolic risk factors such as obesity. Iron overload has been shown to exacerbate MAFLD. This study examined the effects of deferoxamine (DFO), an iron chelator, on the progression of MAFLD in mice. Methods: MAFLD was induced in male C57BL/6J mice by feeding them a high-fat diet along with high fructose and glucose in their drinking water. The mice were then divided into three groups and administered DFO (100 mg/kg body weight), liproxstatin-1 (Lip-1, 10 mg/kg), a ferroptosis inhibitor, or phosphate buffered saline as a vehicle control intraperitoneally for three weeks. Results: DFO significantly reduced hepatic steatosis, inflammation, and ballooning degeneration, leading to a decrease in the MAFLD activity score (MAS). The serum aspartate aminotransferase and alanine aminotransferase levels were also significantly lower in the DFO group than in the vehicle group. DFO decreased the hepatic malondialdehyde levels, a marker of lipid peroxidation. In addition, DFO reduced the mRNA levels of fibrotic markers (collagen 1α1, collagen 3α1, and transforming growth factor β) and inflammatory cytokines (interleukin [IL]-6, IL-1β, and tumor necrosis factor α). DFO reduced the hepatic non-heme iron content and ferritin protein levels, while the apoptosis-inducing factor (AIF) protein levels were lowered without changes in glutathione peroxidase 4 (GPX4). Lip-1 exhibited comparable reductions in MAS, inflammatory and fibrotic markers, and hepatic AIF levels, while showing an increase in the hepatic GPX4 level. Conclusion The iron chelator DFO protects against steatosis, inflammation, and fibrosis in a mouse model of MAFLD, providing evidence for its potential use as a therapeutic agent for MAFLD.

Background: Excessive sugar intake is a major global health concern, linked to elevated risks of obesity and various chronic diseases. Taste perception significantly influences dietary behaviors, yet the relationship between salty taste perception and sugar consumption remains underexplored. This study examines whether salty taste perception affects dietary behaviors related to sugar intake. Methods: A total of 139 adults (35 males and 104 females) aged 19 and older participated. Salty taste recognition thresholds and preferences were evaluated using sensory tests involving salt solutions and soup samples with varying salt concentrations. Sugar-related dietary behaviors were assessed through a 10-item questionnaire survey and a semiquantitative food frequency questionnaire consisted of 18 sweet-tasting foods. Results: Younger adults displayed higher sugar-related dietary scores and consumed sweet-tasting foods more frequently than middle- aged participants. While salty taste recognition thresholds showed no significant association, salty taste preferences were positively correlated with sugar-related dietary behaviors. Participants with a stronger salty taste preference exhibited a greater tendency to consume sweetened foods and beverages and preferred sugar-rich foods such as jelly, cakes, and ice cream. These correlations remained significant after adjusting for sex and age, emphasizing the link between salty taste preference and total sugar intake. Male participants consumed sugar-sweetened beverages and sweet dishes, such as bulgogi, more often than females, though no sex differences were found in overall sugar-related dietary scores. Conclusions These findings highlight a close relationship between salty and sweet taste preferences, suggesting that individuals who prefer salty tastes may be more likely to increase their sugar intake. Understanding this interaction can help develop strategies to address excessive sugar consumption and its associated health risks.

Background: Excessive sugar intake is a major global health concern, linked to elevated risks of obesity and various chronic diseases. Taste perception significantly influences dietary behaviors, yet the relationship between salty taste perception and sugar consumption remains underexplored. This study examines whether salty taste perception affects dietary behaviors related to sugar intake. Methods: A total of 139 adults (35 males and 104 females) aged 19 and older participated. Salty taste recognition thresholds and preferences were evaluated using sensory tests involving salt solutions and soup samples with varying salt concentrations. Sugar-related dietary behaviors were assessed through a 10-item questionnaire survey and a semiquantitative food frequency questionnaire consisted of 18 sweet-tasting foods. Results: Younger adults displayed higher sugar-related dietary scores and consumed sweet-tasting foods more frequently than middle- aged participants. While salty taste recognition thresholds showed no significant association, salty taste preferences were positively correlated with sugar-related dietary behaviors. Participants with a stronger salty taste preference exhibited a greater tendency to consume sweetened foods and beverages and preferred sugar-rich foods such as jelly, cakes, and ice cream. These correlations remained significant after adjusting for sex and age, emphasizing the link between salty taste preference and total sugar intake. Male participants consumed sugar-sweetened beverages and sweet dishes, such as bulgogi, more often than females, though no sex differences were found in overall sugar-related dietary scores. Conclusions These findings highlight a close relationship between salty and sweet taste preferences, suggesting that individuals who prefer salty tastes may be more likely to increase their sugar intake. Understanding this interaction can help develop strategies to address excessive sugar consumption and its associated health risks.

Purpose: Metabolic dysfunction-associated fatty liver disease (MAFLD) is a prevalent liver disorder linked to metabolic risk factors such as obesity. Iron overload has been shown to exacerbate MAFLD. This study examined the effects of deferoxamine (DFO), an iron chelator, on the progression of MAFLD in mice. Methods: MAFLD was induced in male C57BL/6J mice by feeding them a high-fat diet along with high fructose and glucose in their drinking water. The mice were then divided into three groups and administered DFO (100 mg/kg body weight), liproxstatin-1 (Lip-1, 10 mg/kg), a ferroptosis inhibitor, or phosphate buffered saline as a vehicle control intraperitoneally for three weeks. Results: DFO significantly reduced hepatic steatosis, inflammation, and ballooning degeneration, leading to a decrease in the MAFLD activity score (MAS). The serum aspartate aminotransferase and alanine aminotransferase levels were also significantly lower in the DFO group than in the vehicle group. DFO decreased the hepatic malondialdehyde levels, a marker of lipid peroxidation. In addition, DFO reduced the mRNA levels of fibrotic markers (collagen 1α1, collagen 3α1, and transforming growth factor β) and inflammatory cytokines (interleukin [IL]-6, IL-1β, and tumor necrosis factor α). DFO reduced the hepatic non-heme iron content and ferritin protein levels, while the apoptosis-inducing factor (AIF) protein levels were lowered without changes in glutathione peroxidase 4 (GPX4). Lip-1 exhibited comparable reductions in MAS, inflammatory and fibrotic markers, and hepatic AIF levels, while showing an increase in the hepatic GPX4 level. Conclusion The iron chelator DFO protects against steatosis, inflammation, and fibrosis in a mouse model of MAFLD, providing evidence for its potential use as a therapeutic agent for MAFLD.

Background: Excessive sugar intake is a major global health concern, linked to elevated risks of obesity and various chronic diseases. Taste perception significantly influences dietary behaviors, yet the relationship between salty taste perception and sugar consumption remains underexplored. This study examines whether salty taste perception affects dietary behaviors related to sugar intake. Methods: A total of 139 adults (35 males and 104 females) aged 19 and older participated. Salty taste recognition thresholds and preferences were evaluated using sensory tests involving salt solutions and soup samples with varying salt concentrations. Sugar-related dietary behaviors were assessed through a 10-item questionnaire survey and a semiquantitative food frequency questionnaire consisted of 18 sweet-tasting foods. Results: Younger adults displayed higher sugar-related dietary scores and consumed sweet-tasting foods more frequently than middle- aged participants. While salty taste recognition thresholds showed no significant association, salty taste preferences were positively correlated with sugar-related dietary behaviors. Participants with a stronger salty taste preference exhibited a greater tendency to consume sweetened foods and beverages and preferred sugar-rich foods such as jelly, cakes, and ice cream. These correlations remained significant after adjusting for sex and age, emphasizing the link between salty taste preference and total sugar intake. Male participants consumed sugar-sweetened beverages and sweet dishes, such as bulgogi, more often than females, though no sex differences were found in overall sugar-related dietary scores. Conclusions These findings highlight a close relationship between salty and sweet taste preferences, suggesting that individuals who prefer salty tastes may be more likely to increase their sugar intake. Understanding this interaction can help develop strategies to address excessive sugar consumption and its associated health risks.

Purpose: Metabolic dysfunction-associated fatty liver disease (MAFLD) is a prevalent liver disorder linked to metabolic risk factors such as obesity. Iron overload has been shown to exacerbate MAFLD. This study examined the effects of deferoxamine (DFO), an iron chelator, on the progression of MAFLD in mice. Methods: MAFLD was induced in male C57BL/6J mice by feeding them a high-fat diet along with high fructose and glucose in their drinking water. The mice were then divided into three groups and administered DFO (100 mg/kg body weight), liproxstatin-1 (Lip-1, 10 mg/kg), a ferroptosis inhibitor, or phosphate buffered saline as a vehicle control intraperitoneally for three weeks. Results: DFO significantly reduced hepatic steatosis, inflammation, and ballooning degeneration, leading to a decrease in the MAFLD activity score (MAS). The serum aspartate aminotransferase and alanine aminotransferase levels were also significantly lower in the DFO group than in the vehicle group. DFO decreased the hepatic malondialdehyde levels, a marker of lipid peroxidation. In addition, DFO reduced the mRNA levels of fibrotic markers (collagen 1α1, collagen 3α1, and transforming growth factor β) and inflammatory cytokines (interleukin [IL]-6, IL-1β, and tumor necrosis factor α). DFO reduced the hepatic non-heme iron content and ferritin protein levels, while the apoptosis-inducing factor (AIF) protein levels were lowered without changes in glutathione peroxidase 4 (GPX4). Lip-1 exhibited comparable reductions in MAS, inflammatory and fibrotic markers, and hepatic AIF levels, while showing an increase in the hepatic GPX4 level. Conclusion The iron chelator DFO protects against steatosis, inflammation, and fibrosis in a mouse model of MAFLD, providing evidence for its potential use as a therapeutic agent for MAFLD.

Background: Excessive sugar intake is a major global health concern, linked to elevated risks of obesity and various chronic diseases. Taste perception significantly influences dietary behaviors, yet the relationship between salty taste perception and sugar consumption remains underexplored. This study examines whether salty taste perception affects dietary behaviors related to sugar intake. Methods: A total of 139 adults (35 males and 104 females) aged 19 and older participated. Salty taste recognition thresholds and preferences were evaluated using sensory tests involving salt solutions and soup samples with varying salt concentrations. Sugar-related dietary behaviors were assessed through a 10-item questionnaire survey and a semiquantitative food frequency questionnaire consisted of 18 sweet-tasting foods. Results: Younger adults displayed higher sugar-related dietary scores and consumed sweet-tasting foods more frequently than middle- aged participants. While salty taste recognition thresholds showed no significant association, salty taste preferences were positively correlated with sugar-related dietary behaviors. Participants with a stronger salty taste preference exhibited a greater tendency to consume sweetened foods and beverages and preferred sugar-rich foods such as jelly, cakes, and ice cream. These correlations remained significant after adjusting for sex and age, emphasizing the link between salty taste preference and total sugar intake. Male participants consumed sugar-sweetened beverages and sweet dishes, such as bulgogi, more often than females, though no sex differences were found in overall sugar-related dietary scores. Conclusions These findings highlight a close relationship between salty and sweet taste preferences, suggesting that individuals who prefer salty tastes may be more likely to increase their sugar intake. Understanding this interaction can help develop strategies to address excessive sugar consumption and its associated health risks.

Purpose: Baicalein, a natural flavone found in herbs, exhibits diverse biological activities.Nonalcoholic steatohepatitis (NASH) is an irreversible condition often associated with a poor prognosis. This study aimed to evaluate the effects of baicalein on the development of NASH in mice. Methods: Male C57BL/6J mice were randomly divided into four groups. Three groups were fed a methionine-choline-deficient (MCD) diet to induce NASH and were simultaneously treated with baicalein (at doses of 50 and 100 mg/kg) or vehicle only (sodium carboxymethylcellulose) through oral gavage for 4 weeks. The control group was fed a methionine-choline-sufficient (MCS) diet without the administration of baicalein. Results: The baicalein treatment significantly reduced serum levels of alanine aminotransferase and aspartate aminotransferase, suggestive of reduced liver damage.Histological analysis revealed a marked decrease in nonalcoholic fatty liver activity scores induced by the MCD diet in the mice. Similarly, baicalein treatment at both doses significantly attenuated the degree of hepatic fibrosis, as examined by Sirius red staining, and hepatocellular death, as examined by the terminal deoxynucleotidyl transferase dUTP nick end labeling assay. Baicalein treatment attenuated MCD-diet-induced lipid peroxidation, as evidenced by lower levels of hepatic malondialdehyde and 4-hydroxynonenal, demonstrating a reduction in oxidative stress resulting from lipid peroxidation. Moreover, baicalein treatment suppressed hepatic protein levels of 12-lipoxygenase (12-Lox) induced by the MCD diet. In contrast, baicalein enhanced the activities of antioxidant enzymes such as superoxide dismutase, catalase, and glutathione peroxidase. Additionally, baicalein treatment significantly reduced hepatic non-heme iron concentrations and hepatic ferritin protein levels in mice fed an MCD diet. Conclusion To summarize, baicalein treatment suppresses hepatic lipid peroxidation, 12-Lox expression, and iron accumulation, all of which are associated with the attenuation of NASH progression.

Purpose: The zinc transporter ZIP7 is known to regulate glucose metabolism in skeletal muscles, and skeletal muscles are known to play a critical role in glycemic control. The present study examines the effects of dietary zinc supplementation on the blood glucose concentration and expression of ZIP7 in skeletal muscle obtained from obese mice fed a highfat diet (HF). Methods: C57BL/6J male mice were divided into three groups and were administered either a HF (60% of total calories from fat), HF supplemented with zinc (HF+Zn, 60% calories from fat + 300 mg zinc/kg diet), or low-fat diet (CON, 10% calories from fat), for 15 weeks. Results: Compared to CON group mice, the final body weights and adipose tissue weights were significantly increased, while the skeletal muscle weights were significantly decreased in mice belonging to the HF and HF+Zn groups. The HF+Zn group had significantly lower levels of fasting blood glucose concentrations than the HF group. Similarly, zinc supplementation significantly decreased the HF-elevated area under the curve values obtained from the oral glucose tolerance test. Skeletal muscle protein levels of ZIP7 in samples obtained from the HF group were significantly decreased as compared to the CON group. Conversely, the skeletal ZIP7 protein levels in the HF+Zn group were significantly increased as compared to the HF group. Moreover, the protein levels of phosphorylated-AKT and glucose transporter 4 in the skeletal muscle were significantly increased subsequent to zinc supplementation. Conclusion Our data demonstrates that zinc supplementation up-regulates the skeletal muscle ZIP7 expression, which is associated with improved glucose tolerance in the obesity.

Purpose: Body adiposity is negatively correlated with hepatic iron status, and Korean pine nut oil (PNO) has been reported to reduce adiposity. Therefore, we aimed to study the effects of PNO on adiposity, hepatic mineral status, and the expression of genes and proteins involved in iron absorption. Methods: Five-week-old male C57BL/6 mice were fed a control diet containing 10% kcal from PNO (PC) or soybean oil (SBO; SC), or a high-fat diet (HFD) containing 35% kcal from lard and 10% kcal from PNO (PHFD) or SBO (SHFD). Hepatic iron, copper, and zinc content; and expression of genes and proteins related to iron absorption were measured. Results: HFD-fed mice had a higher white fat mass (2-fold; p < 0.001), lower hepatic iron content (25% lower; p < 0.001), and lower hepatic Hamp (p = 0.028) and duodenal Dcytb mRNA levels (p = 0.037) compared to the control diet-fed mice. Hepatic iron status was negatively correlated with body weight (r = −0.607, p < 0.001) and white fat mass (r = −0.745, p < 0.001). Although the PHFD group gained less body weight (18% less; p < 0.05) and white fat mass (18% less; p < 0.05) than the SHFD group, the hepatic iron status impaired by the HFD feeding did not improve. The expression of hepatic and duodenal ferroportin protein was not affected by the fat amount or the oil type. PNO-fed mice had significantly lower Slc11a2 (p = 0.022) and Slc40a1 expression (p = 0.027) compared to SBO-fed mice. However, the PC group had a higher Heph expression than the SC group (p < 0.05). The hepatic copper and zinc content did not differ between the four diet groups, but hepatic copper content adjusted by body weight was significantly lower in the HFD-fed mice compared to the control diet-fed mice. Conclusion HFD-induced obesity decreased hepatic iron storage by affecting the regulation of genes related to iron absorption; however, the 18% less white fat mass in the PHFD group was not enough to improve the iron status compared to the SHFD group. The hepatic copper and zinc status was not altered by the fat amount or the oil type.