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Li M, Guo K, He Y, Li H, Sun W, Yuan X, Liu Z, Li X, Merriman TR, Li C, Zhang H. Natural Changbai mineral water reduces obesity risk through regulating metabolism and gut microbiome in a hyperuricemia male mouse model. Front Nutr 2024; 11:1308882. [PMID: 38347962 PMCID: PMC10859528 DOI: 10.3389/fnut.2024.1308882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Accepted: 01/09/2024] [Indexed: 02/15/2024] Open
Abstract
Access to clean and safe drinking water is essential. This study aimed to evaluate the effect of a kind of small molecular natural mineral water, C-cell mineral water on hyperuricemia male mice metabolism condition. A 13-week drinking water intervention study was conducted in Uox-knockout mice (KO). The hepatic metabolite profiling and related genes expression were detected by UPLC-TOF-MS and transcriptomic, and the gut microbiota of KO mice was determined by metagenomics sequencing. Results showed that the body weight of mice fed with C-cell water was remarkably lower than that of control mice on D 77 and D 91. Hepatic metabolite profiling revealed a shift in the pathway of glycine, serine and threonine metabolism, pantothenate and CoA biosynthesis, and biosynthesis of cofactors in KO mice fed with C-cell mineral water. Increased energy metabolism levels were related to increased hepatic expression of genes responsible for coenzyme metabolism and lipid metabolism. Gut microbiota was characterized by increasing activity of beneficial bacteria Blautia, and reducing activity of pathobiont bacteria Parasutterella. These genera have been reported to be associated with obesity. Small molecular mineral-rich natural water ingestion regulates metabolism and gut microbiota, protecting against obesity induced by hyperuricemia through mediating a microbiota-liver axis.
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Affiliation(s)
- Maichao Li
- Shandong Provincial Key Laboratory of Metabolic Diseases and Qingdao Key Laboratory of Gout, The Affiliated Hospital of Qingdao University, Qingdao, China
- Institute of Metabolic Diseases, Qingdao University, Qingdao, China
- Shandong Provincial Clinical Research Center for Immune Diseases and Gout, The Affiliated Hospital of Qingdao University, Qingdao, China
| | - Kai Guo
- Shandong Provincial Key Laboratory of Metabolic Diseases and Qingdao Key Laboratory of Gout, The Affiliated Hospital of Qingdao University, Qingdao, China
- Institute of Metabolic Diseases, Qingdao University, Qingdao, China
- Shandong Provincial Clinical Research Center for Immune Diseases and Gout, The Affiliated Hospital of Qingdao University, Qingdao, China
| | - Yuwei He
- Shandong Provincial Key Laboratory of Metabolic Diseases and Qingdao Key Laboratory of Gout, The Affiliated Hospital of Qingdao University, Qingdao, China
- Shandong Provincial Clinical Research Center for Immune Diseases and Gout, The Affiliated Hospital of Qingdao University, Qingdao, China
| | - Hailong Li
- Medical College, Binhai University, Qingdao, China
| | - Wenyan Sun
- Shandong Provincial Key Laboratory of Metabolic Diseases and Qingdao Key Laboratory of Gout, The Affiliated Hospital of Qingdao University, Qingdao, China
- Institute of Metabolic Diseases, Qingdao University, Qingdao, China
- Shandong Provincial Clinical Research Center for Immune Diseases and Gout, The Affiliated Hospital of Qingdao University, Qingdao, China
| | - Xuan Yuan
- Shandong Provincial Key Laboratory of Metabolic Diseases and Qingdao Key Laboratory of Gout, The Affiliated Hospital of Qingdao University, Qingdao, China
- Institute of Metabolic Diseases, Qingdao University, Qingdao, China
- Shandong Provincial Clinical Research Center for Immune Diseases and Gout, The Affiliated Hospital of Qingdao University, Qingdao, China
| | - Zhen Liu
- Shandong Provincial Key Laboratory of Metabolic Diseases and Qingdao Key Laboratory of Gout, The Affiliated Hospital of Qingdao University, Qingdao, China
- Shandong Provincial Clinical Research Center for Immune Diseases and Gout, The Affiliated Hospital of Qingdao University, Qingdao, China
| | - Xinde Li
- Shandong Provincial Key Laboratory of Metabolic Diseases and Qingdao Key Laboratory of Gout, The Affiliated Hospital of Qingdao University, Qingdao, China
- Shandong Provincial Clinical Research Center for Immune Diseases and Gout, The Affiliated Hospital of Qingdao University, Qingdao, China
| | - Tony R. Merriman
- Institute of Metabolic Diseases, Qingdao University, Qingdao, China
- Division of Clinical Immunology and Rheumatology, University of Alabama at Birmingham, Birmingham, AL, United States
| | - Changgui Li
- Shandong Provincial Key Laboratory of Metabolic Diseases and Qingdao Key Laboratory of Gout, The Affiliated Hospital of Qingdao University, Qingdao, China
- Institute of Metabolic Diseases, Qingdao University, Qingdao, China
- Shandong Provincial Clinical Research Center for Immune Diseases and Gout, The Affiliated Hospital of Qingdao University, Qingdao, China
| | - Hui Zhang
- Shandong Provincial Key Laboratory of Metabolic Diseases and Qingdao Key Laboratory of Gout, The Affiliated Hospital of Qingdao University, Qingdao, China
- Institute of Metabolic Diseases, Qingdao University, Qingdao, China
- Shandong Provincial Clinical Research Center for Immune Diseases and Gout, The Affiliated Hospital of Qingdao University, Qingdao, China
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Gao L, Zhong L, Wei Y, Li L, Wu A, Nie L, Yue J, Wang D, Zhang H, Dong Q, Zang H. A new perspective in understanding the processing mechanisms of traditional Chinese medicine by near-infrared spectroscopy with Aquaphotomics. J Mol Struct 2023. [DOI: 10.1016/j.molstruc.2023.135401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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Alavi N, Golmakani MT, Hosseini SMH, Niakousari M, Moosavi-Nasab M. Enhancing phycocyanin solubility via complexation with fucoidan or κ-carrageenan and improving phycocyanin color stability by encapsulation in alginate-pregelatinized corn starch composite gel beads. Int J Biol Macromol 2023; 242:124762. [PMID: 37150381 DOI: 10.1016/j.ijbiomac.2023.124762] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 04/15/2023] [Accepted: 05/02/2023] [Indexed: 05/09/2023]
Abstract
Phycocyanin (PC), as a pigment-protein complex, aggregates and precipitates in acidic environments. In this context, complex formation with anionic polysaccharides is a strategy to enhance protein solubility. Besides, acidic conditions negatively affect the inherent blue color of PC, which can be prevented by encapsulation. Thereupon, in the present study, two different biopolymer-based systems, namely complexes and hydrogel beads, were prepared to increase PC solubility and its color stability under acidic conditions, respectively. Fucoidan and κ-carrageenan (KC) were separately utilized to make a complex with PC. Calcium alginate-pregelatinized corn starch (PCS) composite gel beads were used to encapsulate PC. The prepared samples were added into model systems simulating acidic conditions and then characterized during storage at 4 and 25 °C under dark conditions. Appropriate colloidal stabilities were observed for fucoidan/PC and KC/PC model systems. The color of the samples remained stable at 4 °C. As well, the bead carriers (i.e. alginate-PCS) properly protected PC against low pH conditions over time at 4 °C. Thereupon, the blue color of the beads satisfactorily remained stable at this temperature. The findings showed that complexation with fucoidan or KC and encapsulation in mixed hydrogel beads are promising routes for improving PC solubility and its color stability, respectively.
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Affiliation(s)
- Nasireh Alavi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
| | | | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Marzieh Moosavi-Nasab
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
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Stoilov A, Muncan J, Tsuchimoto K, Teruyaki N, Shigeoka S, Tsenkova R. Pilot Aquaphotomic Study of the Effects of Audible Sound on Water Molecular Structure. Molecules 2022; 27:molecules27196332. [PMID: 36234868 PMCID: PMC9573228 DOI: 10.3390/molecules27196332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/12/2022] [Accepted: 09/14/2022] [Indexed: 11/16/2022] Open
Abstract
Sound affects the medium it propagates through and studies on biological systems have shown various properties arising from this phenomenon. As a compressible media and a “collective mirror”, water is influenced by all internal and external influences, changing its molecular structure accordingly. The water molecular structure and its changes can be observed as a whole by measuring its electromagnetic (EMG) spectrum. Using near-infrared spectroscopy and aquaphotomics, this pilot study aimed to better describe and understand the sound-water interaction. Results on purified and mineral waters reported similar effects from the applied 432 Hz and 440 Hz frequency sound, where significant reduction in spectral variations and increased stability in water were shown after the sound perturbation. In general, the sound rearranged the initial water molecular conformations, changing the samples’ properties by increasing strongly bound, ice-like water and decreasing small water clusters and solvation shells. Even though there was only 8 Hz difference in applied sound frequencies, the change of absorbance at water absorbance bands was specific for each frequency and also water-type-dependent. This also means that sound could be effectively used as a perturbation tool together with spectroscopy to identify the type of bio, or aqueous, samples being tested, as well as to identify and even change water functionality.
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Affiliation(s)
| | - Jelena Muncan
- Aquaphotomics Research Department, Graduate School of Agricultural Science, Kobe University, Kobe 657-8501, Hyogo, Japan
| | | | | | - Shogo Shigeoka
- Yunosato Aquaphotomics Lab, Hashimoto 648-0086, Wakayama, Japan
- Correspondence: (S.S.); (R.T.); Tel.: +81-73-626-7300 (S.S.); +81-78-803-5911 (R.T.)
| | - Roumiana Tsenkova
- Yunosato Aquaphotomics Lab, Hashimoto 648-0086, Wakayama, Japan
- Aquaphotomics Research Department, Graduate School of Agricultural Science, Kobe University, Kobe 657-8501, Hyogo, Japan
- Correspondence: (S.S.); (R.T.); Tel.: +81-73-626-7300 (S.S.); +81-78-803-5911 (R.T.)
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Fabrication and characterization of phycocyanin-alginate-pregelatinized corn starch composite gel beads: Effects of carriers on kinetic stability of phycocyanin. Int J Biol Macromol 2022; 218:665-678. [PMID: 35870624 DOI: 10.1016/j.ijbiomac.2022.07.111] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 07/01/2022] [Accepted: 07/15/2022] [Indexed: 11/24/2022]
Abstract
Composite gel beads using calcium alginate and different concentrations of pregelatinized corn starch (PCS) were produced to encapsulate phycocyanin (PC). Rheological properties of different sodium alginate/PCS/PC mixtures, structural and morphological properties of beads, and kinetic stability of encapsulated PC (upon heating at various time-temperature combinations) were then assessed. Rheological properties of the mixtures exhibited shear thinning behaviors. Aquagram revealed that the PC-containing beads had more water structure with weak‑hydrogen bonds. Morphological images represented less subsidence in the structures of composite gel beads, unlike PCS-free beads. Kinetic study showed that degradation rate constant values of PC encapsulated in composite gel beads (1.08-3.45 × 10-4, 3.38-4.43 × 10-4, and 5.57-15.32 × 10-4 s-1) were lower than those in PCS-free alginate gel beads (4.45 × 10-4, 9.20 × 10-4, and 18.04 × 10-4 s-1) at 40, 50, and 60 °C, respectively. This study suggests that the composite gel beads can improve PC stability.
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