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Zhang T, Li R, Han X, Chu Y, Wang C, Chi N, Dong P, Li Z, Xue C, Wang Y. Relationship between structure and efficacy of sea cucumber saponins echinoside A and its derivatives on hemolytic activity and prevention of nonalcoholic fatty liver disease. J Food Sci 2020; 85:2198-2206. [PMID: 32614078 DOI: 10.1111/1750-3841.15126] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 12/05/2019] [Accepted: 02/13/2020] [Indexed: 11/28/2022]
Abstract
The hemolytic property discourages the development of sea cucumber saponins on alleviating lipids metabolism disturbance. The hemolytic activity of saponins has been reported to be highly correlative to their chemical structures. The aim of this study was to reduce the hemolytic activity of sea cucumber-derived saponins echinoside A (EA) and simultaneously remain its effect on alleviating non-alcoholic fatty liver disease (NAFLD) by structural modifications. Administration with EA and its derivatives for 8 weeks remarkably mitigated orotic acid-induced NAFLD via inhibiting the activities and mRNA expressions of enzymes involved in lipogenesis, enhancing the activities and expressions of enzymes related to hepatic lipolysis in a rat model. Importantly, aglycone exhibited a distinct advantage in stimulating hepatic lipolysis compared with EA and dsEA, meanwhile possessed lowest hemolytic activity. This study may provide the theoretical basis to strengthen the application of sea cucumber saponins as food supplements and/or functional ingredients.
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Affiliation(s)
- Tiantian Zhang
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao, Shandong Province, 266003, P.R. China
| | - Rong Li
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao, Shandong Province, 266003, P.R. China
| | - Xiuqing Han
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao, Shandong Province, 266003, P.R. China
| | - Yanyan Chu
- Key Laboratory of Marine Drugs, Chinese Ministry of Education, School of Medicine and Pharmacy, Ocean University of China, Qingdao, 266003, China.,Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao, Shandong Province, 266237, P.R. China
| | - Chengcheng Wang
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao, Shandong Province, 266003, P.R. China
| | - Naiqiu Chi
- Qingdao Silver Century Health Industry Group Co., Ltd., Qingdao, Shandong Province, 266110, P.R. China
| | - Ping Dong
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao, Shandong Province, 266003, P.R. China
| | - Zhaojie Li
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao, Shandong Province, 266003, P.R. China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao, Shandong Province, 266003, P.R. China.,Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao, Shandong Province, 266237, P.R. China
| | - Yuming Wang
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao, Shandong Province, 266003, P.R. China.,Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao, Shandong Province, 266237, P.R. China
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