Scallop ceramide 2-aminoethylphosphonate is more effective than egg yolk sphingomyelin in improving cholesterol metabolism in obese/type II diabetic KK-Ay mice

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-11-23 DOI:10.1016/j.jff.2024.106569

Koki Sugimoto , Ayano Kosaka , Ryota Hosomi , Saki Itonori , Munehiro Yoshida , Kenji Fukunaga

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Abstract

We discovered that the phospholipids present in the internal organs of scallops (Patinopecten yessoensis), which are primarily composed of glycerophospholipids and ceramide 2-aminoethylphosphonate (CAEP), reduced the serum and liver cholesterol contents in mice. This study evaluated the effects of scallop CAEP on lipid metabolism by comparing it to sphingomyelin. The study involved feeding four-week-old male KK-A^y mice either a high-fat diet or a high-fat diet supplemented with 0.5 wt% each of CAEP and sphingomyelin for 35 days. We found that CAEP intake lowered the serum triacylglycerol content, partly via a reduction in the mRNA expression levels of fatty acid synthesis-related genes in the liver. Furthermore, the CAEP diet reduced the serum and liver cholesterol contents. This effect was partially mediated by the increase in fecal total sterol excretion. Thus, this study indicates CAEP will be employed as a health-promoting component to lower the body’s triacylglycerol and cholesterol contents.

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在改善肥胖/Ⅱ型糖尿病 KK-Ay 小鼠胆固醇代谢方面，扇贝神经酰胺 2-氨基乙基膦酸盐比蛋黄鞘磷脂更有效

我们发现，扇贝（Patinopecten yessoensis）内脏中的磷脂（主要由甘油磷脂和 2-氨基乙基膦酸神经酰胺（CAEP）组成）能降低小鼠血清和肝脏中的胆固醇含量。本研究通过将扇贝 CAEP 与鞘磷脂进行比较，评估了扇贝 CAEP 对脂质代谢的影响。研究采用高脂肪饮食或高脂肪饮食（CAEP 和鞘磷脂各占 0.5 wt%）喂养 4 周大的雄性 KK-Ay 小鼠，连续喂养 35 天。我们发现，摄入 CAEP 可降低血清中的三酰甘油含量，部分原因是肝脏中脂肪酸合成相关基因的 mRNA 表达水平降低。此外，CAEP 还降低了血清和肝脏中胆固醇的含量。这种效应部分是通过粪便总固醇排泄量的增加而产生的。因此，这项研究表明，CAEP 可作为一种促进健康的成分，用于降低人体的三酰甘油和胆固醇含量。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.