1
|
Sun J, Fan J, Li T, Yan X, Jiang Y. Nuciferine Protects Against High-Fat Diet-Induced Hepatic Steatosis via Modulation of Gut Microbiota and Bile Acid Metabolism in Rats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:12014-12028. [PMID: 36106619 DOI: 10.1021/acs.jafc.2c04817] [Citation(s) in RCA: 35] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Our previous study showed that nuciferine (NF) attenuated non-alcoholic fatty liver disease (NAFLD), which is attributed to a high-fat diet (HFD) through reinforcing intestinal barrier functions, regulating lipid metabolism, and improving inflammation. To clarify whether other mechanisms contribute to the anti-NAFLD efficacy of NF, the present study investigated the influence of NF on bile acid (BA) metabolism and gut microbiota in HFD-fed rats. The data demonstrated that NF changed the composition of colonic BA, particularly elevating conjugated BA and non-12OH BA levels. As shown by downregulated protein levels of FXR, FGF15, FGFR4, and ASBT and upregulated protein levels of CYP7A1 and CYP27A1, NF inhibited ileal FXR signaling, promoted BA synthesis, suppressed BA reabsorption, and facilitated fecal BA excretion. NF might affect hepatic FXR signaling, BA conjugation, and enterohepatic circulation by the changed mRNA levels of Fxr, Shp, Baat, Bacs, Bsep, Ntcp, Ibabp, and Ostα/β. Meanwhile, NF regulated the gut microbiota, characterized by decreased BSH-producing genus, 7α-dehydroxylation genus, and increased taurine metabolism-related genus. Spearman rank correlation analysis implied that Colidextribacter, Adlercreutzia, Family_XIII_AD3011_group, Lachnospiraceae_UCG-010, Eisenbergiella, and UCG-005 were robustly associated with particular BA monomers. In conclusion, our experiment results suggested that NF could exert a mitigating effect on NAFLD via regulating BA metabolism and modulating the gut microbiota.
Collapse
Affiliation(s)
- Jingyue Sun
- College of Biosystems Engineering and Food Science, Zhejiang University, No.866 Yuhangtang Road, Xihu District, Hangzhou 310058, China
| | - Jiemin Fan
- College of Biosystems Engineering and Food Science, Zhejiang University, No.866 Yuhangtang Road, Xihu District, Hangzhou 310058, China
| | - Tingting Li
- College of Biosystems Engineering and Food Science, Zhejiang University, No.866 Yuhangtang Road, Xihu District, Hangzhou 310058, China
| | - Xiaoxue Yan
- College of Biosystems Engineering and Food Science, Zhejiang University, No.866 Yuhangtang Road, Xihu District, Hangzhou 310058, China
| | - Yihong Jiang
- College of Biosystems Engineering and Food Science, Zhejiang University, No.866 Yuhangtang Road, Xihu District, Hangzhou 310058, China
| |
Collapse
|
2
|
Zhou Y, Li B, Wang L. Effects of different extracts on lipid oxidation and quality characteristics of spiced pork trotter. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16270] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yajun Zhou
- College of Food Science and Engineering Jilin University Changchun People’s Republic of China
| | - Bin Li
- College of Food Science and Engineering Jilin University Changchun People’s Republic of China
| | - Lu Wang
- College of Food Science and Engineering Jilin University Changchun People’s Republic of China
| |
Collapse
|
3
|
Wang Z, Cheng Y, Zeng M, Wang Z, Qin F, Wang Y, Chen J, He Z. Lotus (Nelumbo nucifera Gaertn.) leaf: A narrative review of its Phytoconstituents, health benefits and food industry applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.033] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
4
|
Bekhit AEDA, Giteru SG, Holman BWB, Hopkins DL. Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health. Compr Rev Food Sci Food Saf 2021; 20:3620-3666. [PMID: 34056832 DOI: 10.1111/1541-4337.12764] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 03/30/2021] [Accepted: 04/02/2021] [Indexed: 12/18/2022]
Abstract
The use of total volatile basic nitrogen (TVB-N) as a quality parameter for fish is rapidly growing to include other types of meat. Investigations of meat quality have recently focused on TVB-N as an index of freshness, but little is known on the biochemical pathways involved in its generation. Furthermore, TVB-N and methylated amines have been reported to exert deterimental health effects, but the relationship between these compounds and human health has not been critically reviewed. Here, literature on the formative pathways of TVB-N has been reviewed in depth. The association of methylated amines and human health has been critically evaluated. Interventions to mitigate the effects of TVB-N on human health are discussed. TVB-N levels in meat can be influenced by the diet of an animal, which calls for careful consideration when using TVB-N thresholds for regulatory purposes. Bacterial contamination and temperature abuse contribute to significant levels of post-mortem TVB-N increases. Therefore, controlling spoilage factors through a good level of hygiene during processing and preservation techniques may contribute to a substantial reduction of TVB-N. Trimethylamine (TMA) constitutes a significant part of TVB-N. TMA and trimethylamine oxide (TMA-N-O) have been related to the pathogenesis of noncommunicable diseases, including atherosclerosis, cancers, and diabetes. Proposed methods for mitigation of TMA and TMA-N-O accumulation are discussed, which include a reduction in their daily dietary intake, control of internal production pathways by targeting gut microbiota, and inhibition of flavin monooxygenase 3 enzymes. The levels of TMA and TMA-N-O have significant health effects, and this should, therefore, be considered when evaluating meat quality and acceptability. Agreed international values for TVB-N and TMA in meat products are required. The role of feed, gut microbiota, and translocation of methylated amines to muscles in farmed animals requires further investigation.
Collapse
Affiliation(s)
| | - Stephen G Giteru
- Department of Food Science, University of Otago, Dunedin, New Zealand.,Food & Bio-based Products, AgResearch Limited, Tennent Drive, Palmerston North, 4410, New Zealand
| | - Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia
| |
Collapse
|
5
|
Wang LM, Wang P, Teka T, Zhang YC, Yang WZ, Zhang Y, Wang T, Liu LX, Han LF, Liu CX. 1H NMR and UHPLC/Q-Orbitrap-MS-Based Metabolomics Combined with 16S rRNA Gut Microbiota Analysis Revealed the Potential Regulation Mechanism of Nuciferine in Hyperuricemia Rats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14059-14070. [PMID: 33146009 DOI: 10.1021/acs.jafc.0c04985] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Hyperuricemia seriously jeopardizes human health by increasing the risk of several diseases, such as gout and stroke. Nuciferine is able to alleviate hyperuricemia significantly. However, the underlying metabolic regulation mechanism remains unknown. To understand the metabolic effects of nuciferine on hyperuricemia by establishing a rat model of rapid hyperuricemia, 1H NMR and liquid chromatography-mass spectrometry were used to conduct nontargeted metabolomics studies. A total of 21 metabolites were authenticated in plasma and urine to be closely related with hyperuricemia, which were mainly correlated to the six metabolic pathways. Moreover, 16S rRNA analysis indicated that diversified intestinal microorganisms are closely related to changes in differential metabolites, especially bacteria from Firmicutes and Bacteroidetes. We propose that indoxyl sulfate and N-acetylglutamate in urine may be the potential biomarkers besides uric acid for early diagnosis and prevention of hyperuricemia. Gut microbiological analysis found that changes in the gut microbiota are closely related to these metabolites.
Collapse
Affiliation(s)
- Li-Ming Wang
- Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin Key Laboratory of TCM Chemistry and Analysis, Tianjin University of Traditional Chinese Medicine, 10 Poyanghu Road, Jinghai District, Tianjin 301617, P. R. China
| | - Piao Wang
- Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin Key Laboratory of TCM Chemistry and Analysis, Tianjin University of Traditional Chinese Medicine, 10 Poyanghu Road, Jinghai District, Tianjin 301617, P. R. China
| | - Tekleab Teka
- Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin Key Laboratory of TCM Chemistry and Analysis, Tianjin University of Traditional Chinese Medicine, 10 Poyanghu Road, Jinghai District, Tianjin 301617, P. R. China
- Department of Pharmacy, College of Medicine and Health Sciences, Wollo University, P.O. Box 1145, Dessie +251-1145, Ethiopia
| | - You-Cai Zhang
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China
| | - Wen-Zhi Yang
- Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin Key Laboratory of TCM Chemistry and Analysis, Tianjin University of Traditional Chinese Medicine, 10 Poyanghu Road, Jinghai District, Tianjin 301617, P. R. China
| | - Yi Zhang
- Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin Key Laboratory of TCM Chemistry and Analysis, Tianjin University of Traditional Chinese Medicine, 10 Poyanghu Road, Jinghai District, Tianjin 301617, P. R. China
| | - Tao Wang
- Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin Key Laboratory of TCM Chemistry and Analysis, Tianjin University of Traditional Chinese Medicine, 10 Poyanghu Road, Jinghai District, Tianjin 301617, P. R. China
| | - Lai-Xing Liu
- School of Management, Wuhan Institute of Technology, Wuhan 430205, China
| | - Li-Feng Han
- Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin Key Laboratory of TCM Chemistry and Analysis, Tianjin University of Traditional Chinese Medicine, 10 Poyanghu Road, Jinghai District, Tianjin 301617, P. R. China
| | - Cai-Xiang Liu
- CAS Key Laboratory of Magnetic Resonance in Biological Systems, State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics, National Centre for Magnetic Resonance in Wuhan, Innovation Academy for Precision Measurement Science and Technology, Wuhan Institute of Physics and Mathematics, The Chinese Academy of Sciences, Wuhan 430071, China
| |
Collapse
|
6
|
YEHIA HM, AL-MASOUD AH, ALSAWMAHI ON, ALJAHANI AH, EL-DIN MFS. Effects of citrox treatment on the survival of Methicillin-Resistant Staphylococcus aureus (MRSA) in chicken fillets packed under vacuum. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.13819] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
7
|
Effects of Shiitake ( Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties. Foods 2020; 9:foods9050611. [PMID: 32397670 PMCID: PMC7278668 DOI: 10.3390/foods9050611] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 05/06/2020] [Accepted: 05/06/2020] [Indexed: 11/21/2022] Open
Abstract
Increasing consumer desire for functional food ingredients, including such PRODUCTS as shiitake mushroom (Lentinus edodes P.) powder (SM), demands that the sensory impact of such ingredients be tested in an appropriate food system. Pork patties are a common food in many Asian countries. Pork patties in this study were prepared with and without SM, an ingredient that is gaining popularity around the world. A lexicon for describing the texture and flavor of cooked pork patties, with and without 0.5% sodium tripolyphosphate (STP), a typical additive to meat, and with varying amounts of SM (0% to 6%) was developed by a highly trained panel to compare sensory properties for each type of patty. The attributes evaluated were juiciness, toughness, rubberiness, mealiness, pork identity (pork ID), meatiness, mushroom, onion, garlic, black pepper, heat/burn, soapy, chemical, animal hair, fatty, salty, sour, bitter, slick, and astringent. An addition of 0.5% STP produced more intense ratings for soapy, salty, sour, and astringent attributes. Without STP, patties containing shiitake mushroom powder had a more mealy consistency but more pork ID than they did with STP.
Collapse
|
8
|
Zang M, Wang L, Zhang Z, Zhang K, Li D, Li X, Wang S, Chen H. Changes in flavour compound profiles of precooked pork after reheating (warmed‐over flavour) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14306] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Mingwu Zang
- State Key Laboratory of Biochemical EngineeringInstitute of Process Engineering Chinese Academy of SciencesUniversity of Chinese Academy of Sciences 100190 Beijing China
- China Meat Research Center 100068 Beijing China
| | - Lan Wang
- State Key Laboratory of Biochemical EngineeringInstitute of Process Engineering Chinese Academy of SciencesUniversity of Chinese Academy of Sciences 100190 Beijing China
| | - Zheqi Zhang
- China Meat Research Center 100068 Beijing China
| | | | - Dan Li
- China Meat Research Center 100068 Beijing China
| | - Xiaoman Li
- China Meat Research Center 100068 Beijing China
| | | | - Hongzhang Chen
- State Key Laboratory of Biochemical EngineeringInstitute of Process Engineering Chinese Academy of SciencesUniversity of Chinese Academy of Sciences 100190 Beijing China
| |
Collapse
|
9
|
Shin DJ, Choe J, Hwang KE, Kim CJ, Jo C. Antioxidant effects of lotus (Nelumbo nucifera) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1588295] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Dong-Jin Shin
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul Republic of Korea
| | - Juhui Choe
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul Republic of Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources 05029, Konkuk University, Seoul, South Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources 05029, Konkuk University, Seoul, South Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul Republic of Korea
- Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang Republic of Korea
| |
Collapse
|
10
|
Koh KC, Chung KY, Kim HS, Kang SJ, Choi CB, Jo C, Choe J. Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging Time. Food Sci Anim Resour 2019; 39:139-150. [PMID: 30882082 PMCID: PMC6411249 DOI: 10.5851/kosfa.2019.e11] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2019] [Revised: 01/24/2019] [Accepted: 02/12/2019] [Indexed: 11/22/2022] Open
Abstract
This study aimed to determine the suitable point of sale and consumption of
different quality grade (QG) Hanwoo short loin during aging period, based on
physicochemical, sensory, and microbiological quality. Short loins obtained from
the carcasses of 13 Hanwoo steers and 2 bulls with 5 different QGs
(1++, 1+, 1, 2, and 3) were analyzed over 28 d. QG and
aging time had significant effect on water holding capacity, color, shear force,
total volatile basic nitrogen (TVBN) content, and sensory traits. Higher QG
groups generally exhibited a lower shear force, nucleotide content, and water
holding capacity, and higher L*, a*, and b* values.
Acceptable tenderness (shear force <5.4 kg) in QG 1++,
1+, 1, and 2 was achieved on days 7, 14, 16, and 18, respectively, and QG
3 showed a shear force of 6.8 kg, even after 28 d. Regardless of QG, TVBN
content below threshold levels (20–30 mg%) was observed throughout
the 28 d aging period, while total plate counts above 7 Log CFU/g were seen at
21 d. In conclusion, it is recommended that Hanwoo beef with QG
1++, 1+, and intermediate QG (1 and 2) should be sold or
consumed between 7 and 21, 14 and 21, 16 and 21 d, respectively. Beef with QG 3
should be sold or consumed within 21 d, based on microbial growth, even though
it has not achieved desirable tenderness. For this reason, an additional
tenderizing process is recommended before this beef is ready for
consumption.
Collapse
Affiliation(s)
| | - Ku-Yong Chung
- Department of Animal Science and Biotechnology, Sangji University, Wonju 26339, Korea
| | - Hyun-Seok Kim
- Department of Animal Science and Biotechnology, Sangji University, Wonju 26339, Korea
| | - Se-Joo Kang
- Korea Institute for Animal Products Quality Evaluation, Sejong 30100, Korea
| | - Chang-Bon Choi
- Department of Medical Biotechnology, Yeungnam University, Gyeongsan 38541, Korea
| | - Cheorun Jo
- Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea.,Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Juhui Choe
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| |
Collapse
|
11
|
Choe J, Kim GW, Kim HY. Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2019; 61:28-34. [PMID: 31333858 PMCID: PMC6582918 DOI: 10.5187/jast.2019.61.1.28] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Accepted: 01/13/2019] [Indexed: 12/05/2022]
Abstract
Liver sausage is flavorful and highly nutritious. However, liver has a relatively
short shelf life due to acceleration of oxidation in the presence of endogenous
enzymes and metals. Powders derived from natural sources, including plants or
fruits, are applied to meat products for inhibiting oxidation without adverse
effects on their quality. Hence, this study investigated the effects of natural
powders derived from green tea leaf (GTL), lotus leaf (LL), and kimchi (KC) on
the quality and change in lipid oxidation and freshness of chicken liver
sausages during two weeks of storage. Chicken liver sausages were manufactured
with chicken breast (70%) and liver (20%), pork back fat
(5%), iced water (5%), various additives, and GTL, LL, and KC [0
(control) or 1%]. They were processed in three batches. For determination
of the quality characteristics of chicken liver sausages with various plant
powders, pH, color, and texture properties were assessed. In addition, lipid
oxidation and freshness using thiobarbituric acid reactive substances (TBARS)
and total volatile basic nitrogen (TVBN) were analyzed at day 0 and week 2 of
refrigerated storage. Higher values were obtained for pH and cooking yield in
sausage samples with LL and KC powders than in samples with the other
treatments. For a* values, the sausage samples with KC showed similar
(p > 0.05) values, whilst others had significantly
lower values than the control. The addition of the three powders to sausage
samples induced an increase (p < 0.05) in hardness,
gumminess, and chewiness. The addition of plant powders did not influence TBARS
and TVBN of sausage samples at the initial stage. However, after two weeks of
storage, significantly lower TBARS and TVBN values were observed, and the
sausage with KC (p < 0.05) showed the lowest values of
both TBARS and TVBN. The results showed the potential ability of the three
powders to improve the quality and inhibit lipid oxidation in liver sausages.
Particularly, the addition of KC did not adversely affect the a* values of
sausage samples. The effects on sensory properties and inhibition mechanisms of
GTL, LL, and KC in meat products should be further studied.
Collapse
Affiliation(s)
- Juhui Choe
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
| | - Gye-Woong Kim
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
| |
Collapse
|