Sains Malaysiana 48(8)(2019): 1643–1654

http://dx.doi.org/10.17576/jsm-2019-4808-10

 

Amino Acid, Mineral, and Degree of Hydrolysis of Vinegar-Egg and Its Lipid Lowering and Antioxidant Effects in vitro and in vivo

(Asid Amino, Mineral dan Tahap Hidrolisis Cuka Telur serta Kesan Penurunan Lipid

dan Antioksidannya secara in vitro dan in vivo)

 

YUE ZHENG1,2, KUN LIU1,2, WANGHUI YAN1,2, GUOHUA WEI1,2, XINYU CHAO1,2, XIANG YAN1,2 & QINGMEI ZENG1,2*

 

1School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, China

 

2Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, China

 

Received: 4 December 2018/Accepted: 23 May 2019

 

ABSTRACT

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.

 

Keywords: Antioxidant capacity; high-fat diet fed mice; hyperlipidemia; lipid-lowering effect; vinegar-egg

 

ABSTRAK

Cuka telur, produk yang diperoleh daripada cuka dan telur adalah minuman kesihatan yang popular di China sejak dulu. Ia mengandungi banyak asid amino yang penting dan hidrofobik, serta mineral seperti Ca dan Mg melalui analisis kimia. Keputusan menunjukkan tahap perubahan hidrolisis (DH) mengikut masa rendaman berbeza. Melalui in vitro, cuka telur menunjukkan kemampuan pengikat asid hempedu lebih tinggi dan mempamerkan peratusan perencatan keterlarutan misel kolesterol. Aktiviti radikal-skaveng DPPH dan aktiviti perencatan lipid pemperoksidaan cuka-telur telah dinilai. Selain itu, selepas uji kaji selama 11 minggu secara in vivo, tikus yang diberi makan diet tinggi lemak (HFD) menunjukkan peningkatan berat badan yang lebih tinggi, tisu adipos (EAT dan SAT) dan lipid serum/hati daripada yang diberi makan diet chow standard (SCD), tetapi penambahan cuka-telur menurun (p) < 0.05) ia dan boleh mengakibatkan hiperlipidemia. Nilai serum alanine aminotransferase (ALT) dan nilai aminotransferase (AST) aspartate pada tikus yang diberi HFD telah berkurang (p < 0.05) dengan penambahan cuka-telur disebabkan penurunan (p < 0.05) tahap malonaldehid (MDA), meningkatkan aktiviti peroksidase dismutase (SOD) dan glutation superoksida (SOD). Berbanding dengan yang diberi makan SCD, HFD mengaruh titisan lipid menyeluruh intrahepar dan nekrosis hepatik. Walau bagaimanapun, penambahan HFD dengan cuka-telur dapat mengurangkan anomali ini dengan cara kebergantungan-dos. Bersama, profil komponen cuka-telur menyumbang kepada pengurangan lipid dan kesan antioksidan ke atas tikus diberi HFD. Oleh yang demikian, cuka-telur dijangka akan menjadi bahan yang berguna dalam makanan berfungsi fisiologi untuk merawat hiperlipidemia.

 

Kata kunci: Cuka-telur; hiperlipidemia; kemampuan antioksidan; kesan pengurangan lipid; tikus berdiet tinggi lemak

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*Corresponding author; email: zengqingmei-1@163.com

 

 

 

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