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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| Format: | Article |
| Language: | English |
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Penerbit Universiti Kebangsaan Malaysia
2019
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| Online Access: | http://journalarticle.ukm.my/13887/ http://journalarticle.ukm.my/13887/1/10%20Yue%20Zheng.pdf |
| _version_ | 1848813402339672064 |
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| author | Zheng, Yue Liu, Kun Yan, Wanghui Wei, Guohua Chao, Xinyu Yan, Xiang Zeng, Qingmei |
| author_facet | Zheng, Yue Liu, Kun Yan, Wanghui Wei, Guohua Chao, Xinyu Yan, Xiang Zeng, Qingmei |
| author_sort | Zheng, Yue |
| building | UKM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T00:17:37Z |
| format | Article |
| id | oai:generic.eprints.org:13887 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:17:37Z |
| publishDate | 2019 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org: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 |
| 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 |
| title | 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_short | 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 |
| url | http://journalarticle.ukm.my/13887/ http://journalarticle.ukm.my/13887/ http://journalarticle.ukm.my/13887/1/10%20Yue%20Zheng.pdf |