Amino acid, mineral, and degree of hydrolysis of vinegar-egg and its lipid lowering and antioxidant effects in vitro and in vivo

Vinegar-egg, a product derived from vinegar and eggs, is a healthy beverage that has been popular in China for a long time. It contains abundant essential and hydrophobic amino acids, and minerals especially Ca and Mg via chemical analyses. The results showed changes of degree of hydrolysis (DH) by...

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Main Authors:	Zheng, Yue, Liu, Kun, Yan, Wanghui, Wei, Guohua, Chao, Xinyu, Yan, Xiang, Zeng, Qingmei
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2019
Online Access:	http://journalarticle.ukm.my/13887/ http://journalarticle.ukm.my/13887/ http://journalarticle.ukm.my/13887/1/10%20Yue%20Zheng.pdf

id	ukm-13887
recordtype	eprints
spelling	ukm-138872020-01-10T08:43:30Z http://journalarticle.ukm.my/13887/ Amino acid, mineral, and degree of hydrolysis of vinegar-egg and its lipid lowering and antioxidant effects in vitro and in vivo Zheng, Yue Liu, Kun Yan, Wanghui Wei, Guohua Chao, Xinyu Yan, Xiang Zeng, Qingmei Vinegar-egg, a product derived from vinegar and eggs, is a healthy beverage that has been popular in China for a long time. It contains abundant essential and hydrophobic amino acids, and minerals especially Ca and Mg via chemical analyses. The results showed changes of degree of hydrolysis (DH) by different soaking time. In vitro, vinegar-egg showed higher bile acid binding capacity and exhibited inhibition percentages of cholesterol micellar solubility. The DPPH radical-scavenging activity and lipid peroxidation inhibitory activity of vinegar-egg were evaluated, respectively. Additionally, after a 11-week experiment in vivo, high-fat diet (HFD) fed mice had higher weight gains, adipose tissue (EAT and SAT) and serum/liver lipids than the standard chow diet (SCD) fed ones, but vinegar-egg supplementation decreased (p < 0.05) them which may resulted in hyperlipidemia. Serum alanine aminotransferase (ALT) value and aspartate aminotransferase (AST) value in HFD-fed mice were reduced (p < 0.05) by supplementing vinegar-egg due to decreased (p < 0.05) malonaldehyde (MDA) levels, increased superoxide dismutase (SOD) and glutathione peroxidase (GPH-Px) activities. Compared with those fed the SCD, HFD induced extensive intrahepatic lipid droplets and hepatic necrosis. However, supplementing the HFD with vinegar-egg attenuated these anomalies in a dose-dependent manner. Taken together, the component profiles of vinegar-egg contributed the lipid lowering and antioxidant effects on HFD-fed mice. Hence, vinegar-egg is expected to be a useful ingredient in physiologically functional foods for the treatment of hyperlipidemia. Penerbit Universiti Kebangsaan Malaysia 2019-08 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/13887/1/10%20Yue%20Zheng.pdf Zheng, Yue and Liu, Kun and Yan, Wanghui and Wei, Guohua and Chao, Xinyu and Yan, Xiang and Zeng, Qingmei (2019) Amino acid, mineral, and degree of hydrolysis of vinegar-egg and its lipid lowering and antioxidant effects in vitro and in vivo. Sains Malaysiana, 48 (8). pp. 1643-1654. ISSN 0126-6039 http://www.ukm.my/jsm/malay_journals/jilid48bil8_2019/KandunganJilid48Bil8_2019.html
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Vinegar-egg, a product derived from vinegar and eggs, is a healthy beverage that has been popular in China for a long time. It contains abundant essential and hydrophobic amino acids, and minerals especially Ca and Mg via chemical analyses. The results showed changes of degree of hydrolysis (DH) by different soaking time. In vitro, vinegar-egg showed higher bile acid binding capacity and exhibited inhibition percentages of cholesterol micellar solubility. The DPPH radical-scavenging activity and lipid peroxidation inhibitory activity of vinegar-egg were evaluated, respectively. Additionally, after a 11-week experiment in vivo, high-fat diet (HFD) fed mice had higher weight gains, adipose tissue (EAT and SAT) and serum/liver lipids than the standard chow diet (SCD) fed ones, but vinegar-egg supplementation decreased (p < 0.05) them which may resulted in hyperlipidemia. Serum alanine aminotransferase (ALT) value and aspartate aminotransferase (AST) value in HFD-fed mice were reduced (p < 0.05) by supplementing vinegar-egg due to decreased (p < 0.05) malonaldehyde (MDA) levels, increased superoxide dismutase (SOD) and glutathione peroxidase (GPH-Px) activities. Compared with those fed the SCD, HFD induced extensive intrahepatic lipid droplets and hepatic necrosis. However, supplementing the HFD with vinegar-egg attenuated these anomalies in a dose-dependent manner. Taken together, the component profiles of vinegar-egg contributed the lipid lowering and antioxidant effects on HFD-fed mice. Hence, vinegar-egg is expected to be a useful ingredient in physiologically functional foods for the treatment of hyperlipidemia.
format	Article
author	Zheng, Yue Liu, Kun Yan, Wanghui Wei, Guohua Chao, Xinyu Yan, Xiang Zeng, Qingmei
spellingShingle	Zheng, Yue Liu, Kun Yan, Wanghui Wei, Guohua Chao, Xinyu Yan, Xiang Zeng, Qingmei Amino acid, mineral, and degree of hydrolysis of vinegar-egg and its lipid lowering and antioxidant effects in vitro and in vivo
author_facet	Zheng, Yue Liu, Kun Yan, Wanghui Wei, Guohua Chao, Xinyu Yan, Xiang Zeng, Qingmei
author_sort	Zheng, Yue
title	Amino acid, mineral, and degree of hydrolysis of vinegar-egg and its lipid lowering and antioxidant effects in vitro and in vivo
title_short	Amino acid, mineral, and degree of hydrolysis of vinegar-egg and its lipid lowering and antioxidant effects in vitro and in vivo
title_full	Amino acid, mineral, and degree of hydrolysis of vinegar-egg and its lipid lowering and antioxidant effects in vitro and in vivo
title_fullStr	Amino acid, mineral, and degree of hydrolysis of vinegar-egg and its lipid lowering and antioxidant effects in vitro and in vivo
title_full_unstemmed	Amino acid, mineral, and degree of hydrolysis of vinegar-egg and its lipid lowering and antioxidant effects in vitro and in vivo
title_sort	amino acid, mineral, and degree of hydrolysis of vinegar-egg and its lipid lowering and antioxidant effects in vitro and in vivo
publisher	Penerbit Universiti Kebangsaan Malaysia
publishDate	2019
url	http://journalarticle.ukm.my/13887/ http://journalarticle.ukm.my/13887/ http://journalarticle.ukm.my/13887/1/10%20Yue%20Zheng.pdf
first_indexed	2023-09-18T20:05:51Z
last_indexed	2023-09-18T20:05:51Z
_version_	1777407152998055936

Amino acid, mineral, and degree of hydrolysis of vinegar-egg and its lipid lowering and antioxidant effects in vitro and in vivo

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