Effects of vitamin C supplementation on Chinese sausage-induced liver damage in rats

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2023-09-02 DOI:10.15586/ijfs.v35i3.2341

Minxian Rong, Yungang Liu, Yiyuan Wang, Hong Deng

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引用次数: 1

Abstract

Contamination of nitrosamine compounds in Chinese sausages and the relevant hepatoxicity have been reported. This study was conducted to evaluate the effects of vitamin C (VC) supplementation on Chinese sausage contaminated with N-nitrosodimethylamine (NDMA)-induced liver damage and relevant metabolomic changes. Rats were orally administered with Chinese sausage contaminated with NDMA at levels overpassing its safety limit. In some experiments, VC was additionally administered via drinking water to the rats for 25 weeks. Serum samples were collected from the rats for the measurement of the metabolomic profiles by using gas chromatography–mass spectrometry. Compared with the group administered with Chinese sausages alone, in rats with additional VC treatment, all serum biochemical parameters indicating hepatic damage were significantly alleviated, which suggested an improved hepatic function by VC supplementation. Metabonomic analysis of the serum samples showed notable changes in metabolites in VC-supplemented group as compared to that with sausage alone, especially for those involved in the regulation of amino acid or energy or lipid metabolism and/or anti-oxidative function. This study indicates that VC supplement in parallel with long-term exposure to Chinese sausage may attenuate liver damage and promote the recovery of liver function.

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补充维生素C对腊肠致大鼠肝损伤的影响

中国香肠中亚硝胺类化合物的污染及其肝毒性已被报道。本试验旨在研究补充维生素C (VC)对n -亚硝基二甲胺(NDMA)污染腊肠肝损伤及代谢组学变化的影响。给大鼠口服超过安全限量的NDMA污染的中国香肠。在一些实验中，VC通过饮用水给予大鼠，持续25周。采集大鼠血清样品，采用气相色谱-质谱联用法测定代谢组学特征。与单独给药组相比，VC组大鼠的血清生化指标均明显减轻，表明VC对肝功能有改善作用。血清代谢组学分析显示，与单独食用香肠相比，vc组代谢产物发生了显著变化，尤其是那些参与氨基酸、能量、脂质代谢和/或抗氧化功能调节的代谢产物。本研究提示，在长期食用腊肠的同时补充VC可减轻肝脏损伤，促进肝功能恢复。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.