首页|Yolk free egg substitute improves the serum phospholipid profile of mice with metabolic syndrome based on lipidomic analysis

Yolk free egg substitute improves the serum phospholipid profile of mice with metabolic syndrome based on lipidomic analysis

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In this study,the impacts of egg consumption on mice model of metabolic syndrome(MetS)were comparatively investigated.Mice were divided into five groups(n=8):normal diet group(ND),high-fat diet group(HFD),HFD with whole egg group(WE),HFD with free-yolk egg substitute group(YFES),and HFD with lovastatin group(Lov).Main biochemical indexes and a non-targeted lipidomic analysis were employed to insight the lipid profile changes in serum.It was revealed that WE could significantly improve serum biochemical indexes by reducing body weight,low-density lipoprotein cholesterol(LDL-C)and total cholesterol(TC),while increasing high-density lipoprotein cholesterol.YFES exhibited remarkably better performance in increasing phosphatidylglycerol and phosphatidic acids,while decreasing phosphatidylinositol than WE.A total of 50 differential lipids biomarkers tightly related to glycerophospholipids metabolism were screened out.Carnitine C18:2 and C12:1,SM(d18:0/12:0),and SM(d18:1/14:1)were significantly upregulated in YFES compared to WE.YFES reduced expression of SREBP-1c and Cpt1a,while did not affect the expression of PPAR-α.Sphingomyelin biomarkers were positively related to the TC(|r|＞0.6),while PPAR-α was negatively correlated with triglyceride and LDL-C levels.To sum up,YFES attenuated HFD-induced MetS by improving the serum phospholipids,which account for its modulation of glycerophospholipid metabolism.

Metabolic syndromeWhole eggYolk free egg substituteSerumLipidomics

Zhihui Yu、Lingyu Fan、Fei Tai、Lixin Zhang、Xiaoyu Zhang、Yisheng Chen

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College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China

Insitute of Food Nutrition and Safety,Shanxi Agricultural University,Taiyuan 030031,China

Shanxi Key Laboratory of Edible Fungi for Loess Plateau,Taigu 030801,China

Applied Basic Research of Shanxi ProvinceInnovationdriven Development Capacity Enhancement Fund of Shanxi Province国家重点研发计划Shanxi Scholarship Council of ChinaShanxi Agricultural University High-Level Talent Project

201901D211381SXYBKY20190412021YFD1600604-032021-0682021XG013

2024

10.26599/FSHW.2022.9250042

食品科学与人类健康(英文)

食品科学与人类健康(英文)

CSTPCD
ISSN：
年,卷(期)：2024.13(1)
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