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中国精品科技期刊2020
巫文鑫,覃展敏,刘佳莉,等. 基于工艺优选的冠突曲霉发酵桑寄生茶防治非酒精性脂肪肝病的潜在机制研究[J]. 食品工业科技,2023,44(6):162−172. doi: 10.13386/j.issn1002-0306.2022050334.
引用本文: 巫文鑫,覃展敏,刘佳莉,等. 基于工艺优选的冠突曲霉发酵桑寄生茶防治非酒精性脂肪肝病的潜在机制研究[J]. 食品工业科技,2023,44(6):162−172. doi: 10.13386/j.issn1002-0306.2022050334.
WU Wenxin, QIN Zhanmin, LIU Jiali, et al. Potential Mechanism for the Prevention and Treatment Effect of Non-alcoholic Fatty Liver Disease:Aspergillus cristatus Fermented Taxilli Herba Tea Based on Process Optimization[J]. Science and Technology of Food Industry, 2023, 44(6): 162−172. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050334.
Citation: WU Wenxin, QIN Zhanmin, LIU Jiali, et al. Potential Mechanism for the Prevention and Treatment Effect of Non-alcoholic Fatty Liver Disease:Aspergillus cristatus Fermented Taxilli Herba Tea Based on Process Optimization[J]. Science and Technology of Food Industry, 2023, 44(6): 162−172. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050334.

基于工艺优选的冠突曲霉发酵桑寄生茶防治非酒精性脂肪肝病的潜在机制研究

Potential Mechanism for the Prevention and Treatment Effect of Non-alcoholic Fatty Liver Disease:Aspergillus cristatus Fermented Taxilli Herba Tea Based on Process Optimization

  • 摘要: 目的:建立冠突曲霉发酵桑寄生茶最佳工艺,探究冠突曲霉发酵桑寄生茶防治非酒精性脂肪肝病(non-alcoholic fatty liver disease,NAFLD)的潜在机制。方法:采用层次分析法(analytic hierarchy process,AHP),以主要化学成分和感官审评为评价指标,通过单因素实验和正交试验对冠突曲霉发酵桑寄生茶的加工工艺进行优化。通过“0.1%蛋黄粉+5 mmol·mL−1硫代乙酰胺”诱导斑马鱼幼鱼NAFLD模型,探究冠突曲霉发酵桑寄生茶对NAFLD的防治作用。通过超高效液相色谱串联-四级杆-飞行时间质谱技术(UPLC-Q-TOF-MS/MS)和网络药理学,筛选关键成分和核心靶点并进行分子对接。结果:最佳发酵工艺为含水量35%,渥堆时间3 h,菌液浓度1×106 CFU·mL−1,发酵时间7 d。冠突曲霉发酵桑寄生茶通过降低总胆固醇、甘油三酯、低密度脂蛋白胆固醇、谷草转氨酶、谷丙转氨酶达到防治NAFLD的效果(P<0.05)。通过UPLC-Q-TOF-MS/MS分析得到14个差异代谢物。根据14个差异代谢物的网络药理学预测结果,海胆灵、新海胆灵A等核心成分与NR1H4、LDLR、JUN、EGFR、STAT3等核心靶点对接能力良好,说明预测结果具有一定的可靠性。结论:冠突曲霉发酵桑寄生茶对NAFLD有明显的防治作用,且为今后的深入研究以及产品开发提供了理论基础。

     

    Abstract: Objective: Explore and establish the best process of Taxilli Herba tea fermented by Aspergillus cristatus, and dig the potential mechanism of Taxilli Herba tea fermented by A. cristatus on the prevention and treatment effect of non-alcoholic fatty liver disease (NAFLD). Methods: In order to optimize the process of Taxilli Herba tea fermented by A. cristatus, analytic hierarchy process (AHP) was applied, main chemical components and organoleptic evaluation were taken as evaluation indexes, single factor experiments were taken, and orthogonal experiment was used. Moreover, to dig and evaluate the prevention and treatment effect of NAFLD, the model in Zebrafish larval induced by 0.1% egg yolk powder and 5 mmol·mL−1 thioacetamide was used. Finally, technologies of UPLC-Q-TOF-MS/MS and network pharmacology were applied to select key compounds and core targets, and accomplish molecular docking. Results: The optimal fermentation process was as follows: The content of water was 35%, the time of pile-fermentation was 3 h, the concentration of A. cristatus was 1×106 CFU·mL−1, and fermentation time was 7 d. Taxilli Herba tea fermented by A. cristatus showed significant prevention and treatment effects in NAFLD (P<0.05) by lowering the level of total cholesterol, triglyceride, LDL cholesterol, aspartate aminotransferase and alanine aminotransferase. A total of fourteen differential metabolites was obtained by UPLC-Q-TOF-MS/MS analysis. The network pharmacology prediction result was reliable in a certain degree, while the key compounds such as echinulin and neoechinulin A showed good docking abilities with targets including NR1H4, LDLR, JUN, EGFR, STAT3 and so on. Conclusion: Taxilli Herba tea fermented by A. cristatus had obvious preventive and therapeutic effect in NAFLD, which could provide a theoretical foundation for further research and product development.

     

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