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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
Diserahkan: 4 Disember 2018/Diterima: 23 Mei
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 minggusecara 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 RUJUKAN
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*Pengarang untuk surat-menyurat;
email: zengqingmei-1@163.com
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