Li Wenfeng, Chen Chunlian, Chen Mengting, Zhang Xiangyang, Ji Qin, Wang Yu, Zheng Qiaoran, Tan Si, Gao Xiaoxv, Lu Yalong
School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, 408100, China.
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710062, China.
Mol Nutr Food Res. 2020 Oct 23:e2000798. doi: 10.1002/mnfr.202000798.
Zhàcài (ZC), a salting-processed Brassica juncea var. tumida vegetable, is widely consumed as a pickle, but little is known about the health benefits of both salted and unsalted ZC as a whole food.
The preventive effects of salted and unsalted ZC against dyslipidemia are assessed in high-fat (HF) diet-fed mice. HF intake for 12 continuous weeks cause dyslipidemia in mice, as evidenced by the elevations in serum total triglyceride, total cholesterol, and low-density lipoprotein cholesterol levels by 30%, 66%, and 117%, respectively. Metabolomics analysis and the 16S rRNA genes sequencing suggest that dietary administration of salted and unsalted ZC (2.5% w/w) alleviates HF-induced dyslipidemia, metabolic disorders of short-chain fatty acids, and disturbance of intestinal flora in mice. These positive effects of unsalted ZC are stronger than those of salted ZC. Moreover, fecal bacteria transplantation confirms the antidyslipidemia of ZC.
These results suggest that consumption of ZC may prevent HF-induced dyslipidemia by regulating gut microbiota.
榨菜（ZC）是一种经腌制加工的茎瘤芥蔬菜，作为泡菜被广泛食用，但对于腌制和未腌制的榨菜作为一种完整食物对健康的益处知之甚少。
在高脂（HF）饮食喂养的小鼠中评估了腌制和未腌制榨菜对血脂异常的预防作用。连续12周摄入HF会导致小鼠出现血脂异常，血清总甘油三酯、总胆固醇和低密度脂蛋白胆固醇水平分别升高30%、66%和117%，证明了这一点。代谢组学分析和16S rRNA基因测序表明，饮食中给予腌制和未腌制的榨菜（2.5% w/w）可减轻HF诱导的小鼠血脂异常、短链脂肪酸代谢紊乱和肠道菌群紊乱。未腌制榨菜的这些积极作用比腌制榨菜更强。此外，粪便细菌移植证实了榨菜的抗血脂异常作用。
这些结果表明，食用榨菜可能通过调节肠道微生物群预防HF诱导的血脂异常。
