Wang Jinsong, Zhu Zhuoying, Tian Shenghao, Fu Huiyu, Leng Xiangjun, Chen Lanming
College of Bioengineering, Jingchu University of Technology, 33 Xiang Shan Road, Jingmen 448000, China.
Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Animals (Basel). 2021 Aug 31;11(9):2564. doi: 10.3390/ani11092564.
We previously demonstrated that K17, isolated from Korean kimchi, has high antioxidant levels in vitro and in vivo. However, its effect on is unknown. In this study, we investigated the impact of K17 supplementation on the lipid metabolism, antioxidant response, liver histology, and fillet quality of . We randomly assigned 450 (33.0 ± 0.5 g) to six diet groups for 69 days. The diets were as follows: 0.85% normal saline; 10% skim milk powder; 1 × 10 CFU/g live K17 (LB); 1 × 10 live K17 protected by skim milk powder (MB); 1 × 10 dead K17 (DB); and K17 fermentation supernatant. MB significantly improved the crude protein, total collagen, alkaline-insoluble collagen, fiber numbers, hardness, chewiness, and gumminess of fillets ( < 0.05). LB significantly improved crude protein and fiber numbers ( < 0.05). Furthermore, dietary supplementation with LB, MB, and DB maintained normal liver histology, preserved liver function, and increased hepatic and hemal antioxidant status by enhancing antioxidant enzyme activities. Meanwhile, the three diets also promoted lipid metabolism by increasing HDL-C effectiveness and reducing total cholesterol, triglyceride, and low-density lipoprotein cholesterol levels in serum and liver tissues, indicating that dietary supplementation with DB, LB, and MB had hypolipidemic effects on . MB and LB significantly improved fillet quality and LB, MB, and DB improved hemal and hepatic lipid metabolism and antioxidant response and reduced reactive oxygen species production, protecting hepatic cells from injury.
我们之前证明，从韩国泡菜中分离出的K17在体外和体内均具有较高的抗氧化水平。然而，其对[具体对象]的影响尚不清楚。在本研究中，我们调查了补充K17对[具体对象]脂质代谢、抗氧化反应、肝脏组织学和鱼片品质的影响。我们将450尾具体对象随机分为六个饮食组，为期69天。饮食如下：0.85%生理盐水；10%脱脂奶粉；1×10⁸CFU/g活K17(LB)；1×10⁸由脱脂奶粉保护的活K17(MB)；1×10⁸死K17(DB)；以及K17发酵上清液。MB显著改善了鱼片的粗蛋白、总胶原蛋白、碱不溶性胶原蛋白、纤维数量、硬度、咀嚼性和黏性(P<0.05)。LB显著改善了粗蛋白和纤维数量(P<0.05)。此外，在饮食中补充LB、MB和DB可维持正常的肝脏组织学，保留肝功能，并通过增强抗氧化酶活性提高肝脏和血液的抗氧化状态。同时，这三种饮食还通过提高HDL-C效力以及降低血清和肝脏组织中的总胆固醇、甘油三酯和低密度脂蛋白胆固醇水平来促进脂质代谢，表明在饮食中补充DB、LB和MB对[具体对象]具有降血脂作用。MB和LB显著改善了鱼片品质，LB、MB和DB改善了血液和肝脏的脂质代谢及抗氧化反应，并减少了活性氧的产生，保护[具体对象]肝细胞免受损伤。
