Ginseng Promotes White Adipose Tissue Browning: A Network of Thermogenic Pathways and Gut Microbiota Modulation

Obesity is characterized by abnormal adipose tissue expansion and energy metabolism imbalance. Browning of white adipose tissue (WAT), wherein white adipocytes acquire thermogenic properties similar to brown adipose tissue, represents a key mechanism for increasing energy expenditure. Although ginseng (<i>Panax ginseng</i> C.A. Meyer) is widely recognized as a health-promoting botanical, its role in WAT browning has not been fully elucidated. This review summarizes evidence that ginseng and its bioactive components regulate major thermogenic pathways, including β-adrenergic/cyclic adenosine monophosphate-protein kinase (cAMP-PKA) signaling, AMP-activated protein kinase (AMPK), and the peroxisome proliferator-activated receptor γ (PPARγ)/coactivator 1α (PGC-1α) axis, thereby upregulating key markers such as uncoupling protein 1 (UCP1), PR domain containing 16 (PRDM16) and type II iodothyronine deiodinase (DIO2). These effects promote mitochondrial function and fatty acid oxidation, reduce lipogenesis, alleviate inflammation, and improve insulin sensitivity, collectively fostering a microenvironment conducive to browning. Furthermore, fermentation has been found to enhance the bioactivity and thermogenic efficacy of ginseng. Recent evidence indicates that gut microbiota and their metabolites-such as short-chain fatty acids, unsaturated fatty acids, and bile acids-play a notable role in ginseng-induced thermogenesis via receptors including G-protein-coupled receptor 41/43 (GPR41/43), takeda G-protein-coupled receptor 5 (TGR5), and farnesoid X receptor (FXR). These multi-organ interaction networks involving the gut-fat, gut-liver, and gut-brain axes reflect the role of ginseng in integrating systemic metabolism. In summary, this review discusses the multi-level regulatory network through which ginseng promotes WAT browning, providing a mechanistic basis for its potential application in body weight and metabolic health management.

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Journal
Foods
Published
2026-03-16
DOI
https://doi.org/10.3390/foods15061037
Primary Topic
Ginseng Biological Effects and Applications
Type
article
Field-Weighted Citation Impact
0.00

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article

Ginseng Promotes White Adipose Tissue Browning: A Network of Thermogenic Pathways and Gut Microbiota Modulation

Mei Hua, Mubai Sun, Jianjun Wang, Yuguang He et al.
Foods
Ginseng Biological Effects and Applications
article

Ginseng Promotes White Adipose Tissue Browning: A Network of Thermogenic Pathways and Gut Microbiota Modulation

Mei Hua, Mubai Sun, Jianjun Wang, Yuguang He, Xinyu Miao, Zhengyang Luo, Da Li, Luran Yang, Honghong Niu, Xinyan Zhou, Yueqiao Li
article en

Abstract

Obesity is characterized by abnormal adipose tissue expansion and energy metabolism imbalance. Browning of white adipose tissue (WAT), wherein white adipocytes acquire thermogenic properties similar to brown adipose tissue, represents a key mechanism for increasing energy expenditure. Although ginseng (<i>Panax ginseng</i> C.A. Meyer) is widely recognized as a health-promoting botanical, its role in WAT browning has not been fully elucidated. This review summarizes evidence that ginseng and its bioactive components regulate major thermogenic pathways, including β-adrenergic/cyclic adenosine monophosphate-protein kinase (cAMP-PKA) signaling, AMP-activated protein kinase (AMPK), and the peroxisome proliferator-activated receptor γ (PPARγ)/coactivator 1α (PGC-1α) axis, thereby upregulating key markers such as uncoupling protein 1 (UCP1), PR domain containing 16 (PRDM16) and type II iodothyronine deiodinase (DIO2). These effects promote mitochondrial function and fatty acid oxidation, reduce lipogenesis, alleviate inflammation, and improve insulin sensitivity, collectively fostering a microenvironment conducive to browning. Furthermore, fermentation has been found to enhance the bioactivity and thermogenic efficacy of ginseng. Recent evidence indicates that gut microbiota and their metabolites-such as short-chain fatty acids, unsaturated fatty acids, and bile acids-play a notable role in ginseng-induced thermogenesis via receptors including G-protein-coupled receptor 41/43 (GPR41/43), takeda G-protein-coupled receptor 5 (TGR5), and farnesoid X receptor (FXR). These multi-organ interaction networks involving the gut-fat, gut-liver, and gut-brain axes reflect the role of ginseng in integrating systemic metabolism. In summary, this review discusses the multi-level regulatory network through which ginseng promotes WAT browning, providing a mechanistic basis for its potential application in body weight and metabolic health management.

FoodsVol. 15(6)
Zhejiang A & F University (CN), Jilin Academy of Agricultural Sciences (CN), Jinhua Academy of Agricultural Sciences (CN)
National Natural Science Foundation of China, People's Government of Jilin Province
Affordable and clean energy
Openalex Percentile: Top 20%
Ginseng Biological Effects and Applications
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