Regulatory mechanism of fermented wheat germ on lipid metabolism in hyperlipidemia rats via activation of AMPK pathway

Detalhes bibliográficos
Autor(a) principal: MI,Shengquan
Data de Publicação: 2022
Outros Autores: GU,Junxia, CAO,Xuelian, LI,Yi, XU,Qile, CHEN,Wen, ZHANG,Yanzhen
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101277
Resumo: Abstract This article study the influences of fermented wheat germ on rats in terms of the blood glucose, insulin level, serum lipid level, cholesterol metabolism, triglyceride metabolism and enzyme activity on the basis of the high-fat rat model. High fat rats were fed for modeling, and then the serum and liver were collected after sacrifice. Total cholesterol (TC), triglyceride (TG), total superoxide dismutase (SOD), Superoxide dismutase (T-SOD), glutathione peroxidase (GSH-PX), Malonic dialdehyde (MDA), lecithin cholesterol acyltransferase (lecithin cholesterol), Acyltransferase (LCAT), LDL-C, blood glucose and insulin were measured. Fermented wheat germ can significantly increase the levels of insulin and blood glucose in high-fat rats. Fermented wheat germ for 60 days did not affect the levels of serum LDL-C and TG in high-fat rats, but could significantly reduce the level of serum TC. Fermented wheat germ for 60 days did not affect the activities of serum GSH-Px, T-SOD, LCAT and T-SOD, MDA and total lipase in high-fat rats, but it could significantly reduce the activity of serum MDA and increase the activity of GSH-PX in liver. Fermented wheat germ could reduce the protein expression of CYP7A1, induced p-AMPK protein expression, but had no effect on HMGR. Fermented wheat germ can significantly reduce the level of serum cholesterol in high-fat model rats by AMPK signaling pathway, and affect some cholesterol metabolism and triglyceride metabolism related enzyme activities to a certain extent.
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spelling Regulatory mechanism of fermented wheat germ on lipid metabolism in hyperlipidemia rats via activation of AMPK pathwayfermented wheat germlipid metabolismhyperlipidemiaAMPKAbstract This article study the influences of fermented wheat germ on rats in terms of the blood glucose, insulin level, serum lipid level, cholesterol metabolism, triglyceride metabolism and enzyme activity on the basis of the high-fat rat model. High fat rats were fed for modeling, and then the serum and liver were collected after sacrifice. Total cholesterol (TC), triglyceride (TG), total superoxide dismutase (SOD), Superoxide dismutase (T-SOD), glutathione peroxidase (GSH-PX), Malonic dialdehyde (MDA), lecithin cholesterol acyltransferase (lecithin cholesterol), Acyltransferase (LCAT), LDL-C, blood glucose and insulin were measured. Fermented wheat germ can significantly increase the levels of insulin and blood glucose in high-fat rats. Fermented wheat germ for 60 days did not affect the levels of serum LDL-C and TG in high-fat rats, but could significantly reduce the level of serum TC. Fermented wheat germ for 60 days did not affect the activities of serum GSH-Px, T-SOD, LCAT and T-SOD, MDA and total lipase in high-fat rats, but it could significantly reduce the activity of serum MDA and increase the activity of GSH-PX in liver. Fermented wheat germ could reduce the protein expression of CYP7A1, induced p-AMPK protein expression, but had no effect on HMGR. Fermented wheat germ can significantly reduce the level of serum cholesterol in high-fat model rats by AMPK signaling pathway, and affect some cholesterol metabolism and triglyceride metabolism related enzyme activities to a certain extent.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101277Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.57222info:eu-repo/semantics/openAccessMI,ShengquanGU,JunxiaCAO,XuelianLI,YiXU,QileCHEN,WenZHANG,Yanzheneng2022-08-12T00:00:00Zoai:scielo:S0101-20612022000101277Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-08-12T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Regulatory mechanism of fermented wheat germ on lipid metabolism in hyperlipidemia rats via activation of AMPK pathway
title Regulatory mechanism of fermented wheat germ on lipid metabolism in hyperlipidemia rats via activation of AMPK pathway
spellingShingle Regulatory mechanism of fermented wheat germ on lipid metabolism in hyperlipidemia rats via activation of AMPK pathway
MI,Shengquan
fermented wheat germ
lipid metabolism
hyperlipidemia
AMPK
title_short Regulatory mechanism of fermented wheat germ on lipid metabolism in hyperlipidemia rats via activation of AMPK pathway
title_full Regulatory mechanism of fermented wheat germ on lipid metabolism in hyperlipidemia rats via activation of AMPK pathway
title_fullStr Regulatory mechanism of fermented wheat germ on lipid metabolism in hyperlipidemia rats via activation of AMPK pathway
title_full_unstemmed Regulatory mechanism of fermented wheat germ on lipid metabolism in hyperlipidemia rats via activation of AMPK pathway
title_sort Regulatory mechanism of fermented wheat germ on lipid metabolism in hyperlipidemia rats via activation of AMPK pathway
author MI,Shengquan
author_facet MI,Shengquan
GU,Junxia
CAO,Xuelian
LI,Yi
XU,Qile
CHEN,Wen
ZHANG,Yanzhen
author_role author
author2 GU,Junxia
CAO,Xuelian
LI,Yi
XU,Qile
CHEN,Wen
ZHANG,Yanzhen
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv MI,Shengquan
GU,Junxia
CAO,Xuelian
LI,Yi
XU,Qile
CHEN,Wen
ZHANG,Yanzhen
dc.subject.por.fl_str_mv fermented wheat germ
lipid metabolism
hyperlipidemia
AMPK
topic fermented wheat germ
lipid metabolism
hyperlipidemia
AMPK
description Abstract This article study the influences of fermented wheat germ on rats in terms of the blood glucose, insulin level, serum lipid level, cholesterol metabolism, triglyceride metabolism and enzyme activity on the basis of the high-fat rat model. High fat rats were fed for modeling, and then the serum and liver were collected after sacrifice. Total cholesterol (TC), triglyceride (TG), total superoxide dismutase (SOD), Superoxide dismutase (T-SOD), glutathione peroxidase (GSH-PX), Malonic dialdehyde (MDA), lecithin cholesterol acyltransferase (lecithin cholesterol), Acyltransferase (LCAT), LDL-C, blood glucose and insulin were measured. Fermented wheat germ can significantly increase the levels of insulin and blood glucose in high-fat rats. Fermented wheat germ for 60 days did not affect the levels of serum LDL-C and TG in high-fat rats, but could significantly reduce the level of serum TC. Fermented wheat germ for 60 days did not affect the activities of serum GSH-Px, T-SOD, LCAT and T-SOD, MDA and total lipase in high-fat rats, but it could significantly reduce the activity of serum MDA and increase the activity of GSH-PX in liver. Fermented wheat germ could reduce the protein expression of CYP7A1, induced p-AMPK protein expression, but had no effect on HMGR. Fermented wheat germ can significantly reduce the level of serum cholesterol in high-fat model rats by AMPK signaling pathway, and affect some cholesterol metabolism and triglyceride metabolism related enzyme activities to a certain extent.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101277
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101277
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.57222
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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