The Laboratory of Food Nutrition and Functional Factors, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China.
The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China.
J Agric Food Chem. 2017 Aug 16;65(32):6957-6971. doi: 10.1021/acs.jafc.7b02003. Epub 2017 Aug 4.
This study aims to investigate the health effects of long-term dietary oxidized tyrosine (O-Tyr) and its main product (dityrosine) administration on mice metabolism. Mice received daily intragastric administration of either O-Tyr (320 μg/kg body weight), dityrosine (Dityr, 320 μg/kg body weight), or saline for consecutive 6 weeks. Urine and plasma samples were analyzed by NMR-based metabolomics strategies. Body weight, clinical chemistry, oxidative damage indexes, and histopathological data were obtained as complementary information. O-Tyr and Dityr exposure changed many systemic metabolic processes, including reduced choline bioavailability, led to fat accumulation in liver, induced hepatic injury, and renal dysfunction, resulted in changes in gut microbiota functions, elevated risk factor for cardiovascular disease, altered amino acid metabolism, induced oxidative stress responses, and inhibited energy metabolism. These findings implied that it is absolutely essential to reduce the generation of oxidation protein products in food system through improving modern food processing methods.
本研究旨在探究长期给予氧化酪氨酸（O-Tyr）及其主要产物（双酪氨酸）对小鼠代谢的健康影响。小鼠连续 6 周每天经胃内给予 O-Tyr（320μg/kg 体重）、Dityr（双酪氨酸，320μg/kg 体重）或生理盐水。通过基于 NMR 的代谢组学策略分析尿液和血浆样本。获得体重、临床化学、氧化损伤指标和组织病理学数据作为补充信息。O-Tyr 和 Dityr 暴露改变了许多全身代谢过程，包括降低胆碱生物利用度，导致肝脏脂肪堆积，诱导肝损伤和肾功能障碍，导致肠道微生物群功能改变，增加心血管疾病风险因素，改变氨基酸代谢，诱导氧化应激反应，并抑制能量代谢。这些发现表明，通过改进现代食品加工方法，减少食品体系中氧化蛋白产物的生成是绝对必要的。
