Zingiber officinale Roscoe (ginger) extract alleviates age-induced hepatic lipid profile change in rats during ageing

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2026-02-01 Epub Date: 2026-01-23 DOI:10.1016/j.jff.2026.107159

Sophia Ogechi Ekeuku , Siti Liyana Saud Gany , Jen Kit Tan , Nur Fathiah Abdul Sani , Nur Fatin Nabilah Mohd Sahardi , Mariam Firdhaus Mad Nordin , Suzana Makpol

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Abstract

Lipid metabolism undergoes significant alterations with age, contributing to the onset of age-related diseases. Ginger (Zingiber officinale Roscoe) is known for its antioxidant and anti-inflammatory properties, but its effect on hepatic lipid profiles during ageing remains unclear. This study aimed to investigate age-related lipidomic changes in the liver and evaluate the modulatory effects of ginger extract using untargeted lipidomics. Male Sprague-Dawley rats were divided into young (3 months), adult (9 months), and old (21 months) groups. Each age group was further subdivided into control and treatment groups (n = 10) receiving either distilled water or ginger extract (200 mg/kg/day) via oral gavage for 3 months. Liver function tests (LFTs) and untargeted lipidomic profiling using UHPLC-MS/MS were performed. Statistical analysis included mixed-design ANOVA, oPLS-DA, and pathway enrichment using LION/web. Ageing increased serum albumin (ALB), total protein (TP), globulin (Glo), alkaline phosphatase (ALP), and albumin:globulin (A:G) ratio, particularly in adult rats. Lipidomic analysis identified 985 lipid species, with glycerophospholipids (GP), glycerolipids (GL), sphingolipids (SP), and fatty acyls (FA) being most affected by ageing and ginger treatment. Ageing was associated with increased DG in adults, a decline in ceramide (Cer) and sphingomyelins (SM) in old rats, and an age-dependent change in triacylglycerols (TG), which increased in adults but declined in old rats. Phosphatidylcholines (PE) decreased significantly only in old rats. Ginger supplementation increased FA in adults and modulated TG levels in an age-dependent manner, reducing TG in adults while increasing it in young rats. Correlation analysis revealed weak to moderate associations between specific lipids and LFT markers. These findings support the potential of ginger as a natural intervention to preserve liver health and counteract lipid dysregulation during ageing.

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生姜提取物可减轻大鼠衰老过程中肝脏脂质变化

脂质代谢随着年龄的增长而发生显著变化，从而导致与年龄有关的疾病的发生。生姜（Zingiber officinale Roscoe）以其抗氧化和抗炎特性而闻名，但它对衰老过程中肝脏脂质谱的影响尚不清楚。本研究旨在探讨年龄相关的肝脏脂质组学变化，并利用非靶向脂质组学方法评估生姜提取物的调节作用。雄性sd大鼠分为幼龄组（3月龄）、成年组（9月龄）和老年组（21月龄）。每个年龄组进一步细分为对照组和治疗组（n = 10），分别给予蒸馏水或生姜提取物（200 mg/kg/天）灌胃，持续3个月。使用UHPLC-MS/MS进行肝功能测试（LFTs）和非靶向脂质组学分析。统计分析包括混合设计方差分析，oPLS-DA和途径富集使用LION/web。衰老增加了血清白蛋白（ALB）、总蛋白（TP）、球蛋白（Glo）、碱性磷酸酶（ALP）和白蛋白：球蛋白（A:G）比，尤其是在成年大鼠中。脂质组学分析鉴定出985种脂质，其中甘油磷脂（GP）、甘油脂（GL）、鞘脂（SP）和脂肪酰基（FA）受衰老和生姜处理的影响最大。衰老与成人DG增加、老年大鼠神经酰胺（Cer）和鞘磷脂（SM）下降以及甘油三酯（TG）的年龄依赖性变化有关，甘油三酯（TG）在成年大鼠中增加，而在老年大鼠中下降。磷脂酰胆碱（PE）仅在老年大鼠中显著降低。补充生姜增加了成人的FA，并以年龄依赖的方式调节TG水平，降低了成人的TG，同时增加了年轻大鼠的TG。相关分析显示，特定脂质与LFT标志物之间存在弱至中度关联。这些发现支持生姜作为一种自然干预的潜力，以保持肝脏健康和对抗衰老过程中的脂质失调。

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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.