Organic acids from ice wine ameliorate fructose-induced disorders of glycolipid metabolism in C57BL/6J mice.

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY Food & Function Pub Date : 2025-03-13 DOI:10.1039/d4fo05580b
Yang Liu, Fuliang Han, Xinyuan Ma, Luye Yang, Zhenan Shi
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引用次数: 0

Abstract

Excessive intake of fructose has been widely reported to cause glycolipid metabolism disorders, and it is unclear whether long-term consumption of ice wine, a sweet wine with high sugar content, is beneficial for health. In this study, 6-week-old male C57BL/6J mice were divided into pure water, ice wine, fructose, fructose + succinic acid, fructose + malic acid and fructose + alcohol groups to study the effects and mechanisms of organic acids on glycolipid metabolism. The results indicated that long-term consumption of ice wine did not lead to disorders of glycolipid metabolism, and organic acids inhibited the negative effects of fructose and reduced hepatic fat synthesis by decreasing the mRNA expression of hepatic ACC1, SREBP-1c, and ChREBP-β, as well as controlling the protein expression of KHK-C. These findings provide a theoretical basis for the healthy consumption of ice wine, helping consumers enjoy wine more scientifically and promoting the high-quality development of the industry.

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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
期刊最新文献
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