Gu Xingyu, Zhao Ran, Li Haiman, Dong Xinyu, Meng Meishan, Li Tingting, Zhao Qiancheng, Li Ying
College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.
Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian 116023, China.
Foods. 2024 Jan 14;13(2):262. doi: 10.3390/foods13020262.
The aim of this study was to understand the changes in nutrient composition and differences in metabolites in fermented by and their function in alleviating acute alcohol intoxication (AAI) through in vivo studies. The results showed no significant difference between the basic components of sea cucumber (SC) and fermented sea cucumber (FSC). The SC proteins were degraded after fermentation, and the amino acid content in FSC was significantly increased. The differentially abundant metabolites of SC and FSC were identified by LC-MS/MS. The contents of amino acid metabolites increased after fermentation, and arachidonic acid metabolism was promoted. The results demonstrated that FSC alleviated AAI by improving the activities of alcohol-metabolizing enzymes and antioxidant enzymes in the liver but did not alleviate the accumulation of triglycerides. Our results will provide beneficial information for the development and application of new products from FSC.
本研究旨在通过体内研究了解[发酵物]发酵前后海参的营养成分变化、代谢产物差异及其在缓解急性酒精中毒（AAI）方面的作用。结果表明，海参（SC）和发酵海参（FSC）的基本成分之间无显著差异。发酵后海参蛋白质降解，FSC中氨基酸含量显著增加。通过LC-MS/MS鉴定了SC和FSC的差异丰富代谢产物。发酵后氨基酸代谢产物含量增加，花生四烯酸代谢得到促进。结果表明，FSC通过提高肝脏中酒精代谢酶和抗氧化酶的活性来缓解AAI，但并未缓解甘油三酯的积累。我们的结果将为FSC新产品的开发和应用提供有益信息。
