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