Silver carp muscle hydrolysate ameliorated atherosclerosis and liver injury in apoE-/- mice: the modulator effects on enterohepatic cholesterol metabolism

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Science and Human Wellness Pub Date : 2024-11-01 DOI:10.26599/FSHW.2023.9250018

Kai Wang , Zixin Fu , Yuqing Tan , Hui Hong , Jianping Wu , Yongkang Luo

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Abstract

Atherosclerosis (AS) is a major cause of cardiovascular diseases (CVDs) and a strong link with hepatic steatosis. Silver carp muscle hydrolysate (SCH) possess various beneficial activities but its effect on AS and hepatic steatosis is yet unknown. This study aimed to investigate the effects of SCH on AS lesions and hepatic steatosis using apoE^-/- mice. Results showed that SCH significantly reduced the vascular AS plaques and alleviated hepatic steatosis lesions in apoE^-/- mice. Consistent with this, the lipid levels both in circulation and liver were lowered by SCH. The mechanism analysis showed SCH down-regulated the expression of genes involved in lipoproteins production while up-regulated the expression of genes related to reverse cholesterol transport (RCT) in liver. Meanwhile, SCH remarkably promoted transintestinal cholesterol excretion (TICE) process in intestine, partly contributing to the reduction of blood lipids. The peptide profile data indicated LYF, HWPW, FPK, and YPR are the main peptides in SCH that play a vital role in alleviating AS lesions and hepatic steatosis. Our findings provided new knowledge for the application of SCH in ameliorating CVDs and liver diseases.

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鲤鱼肌水解物改善载脂蛋白E -/-小鼠的动脉粥样硬化和肝损伤：对肠肝胆固醇代谢的调节作用

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来源期刊

Food Science and Human Wellness Agricultural and Biological Sciences-Food Science

CiteScore

8.30

自引率

5.70%

发文量

审稿时长

28 days

期刊介绍： Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.