{"title":"槟榔肉中的一种肽对酒精诱导的小鼠肝损伤的保护作用机制","authors":"Yifan Chen , Jie Zhou , Xiaoyang Liu , Lijun You","doi":"10.1016/j.jff.2024.106481","DOIUrl":null,"url":null,"abstract":"<div><div>Alcoholic liver disease is one of the main causes of global liver disease-related deaths, which has emerged as a major health concern for people. In this study, a peptide was prepared from <em>Pinctada Martensii</em> meat (named HPM-3), and its protective effect against alcohol-induced liver damage in mice was investigated. The results indicated that intervention of HPM-3 significantly decreased the levels of transaminase and lactate dehydrogenase in serum, and improved the antioxidant enzyme activities in the liver. Besides, HPM-3 could alleviate alcohol-induced liver injury by mediating Keap1/Nrf2 signaling pathway. Moreover, HPM-3 could preserve the diversity of the gut microbiota, and restore the relative abundance of some microbial communities that were impacted by alcohol intervention. HPM-3 intervention also affected the secretion of L-glutamine and other associated metabolites and mediated the related metabolic pathways. The results would help to clarify the mechanisms of protective effects of marine peptides against alcohol-induced liver injury.</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"122 ","pages":"Article 106481"},"PeriodicalIF":3.8000,"publicationDate":"2024-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The mechanisms of protective effect of a peptide from Pinctada martensii meat against alcohol-induced liver injury in mice\",\"authors\":\"Yifan Chen , Jie Zhou , Xiaoyang Liu , Lijun You\",\"doi\":\"10.1016/j.jff.2024.106481\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Alcoholic liver disease is one of the main causes of global liver disease-related deaths, which has emerged as a major health concern for people. In this study, a peptide was prepared from <em>Pinctada Martensii</em> meat (named HPM-3), and its protective effect against alcohol-induced liver damage in mice was investigated. The results indicated that intervention of HPM-3 significantly decreased the levels of transaminase and lactate dehydrogenase in serum, and improved the antioxidant enzyme activities in the liver. Besides, HPM-3 could alleviate alcohol-induced liver injury by mediating Keap1/Nrf2 signaling pathway. Moreover, HPM-3 could preserve the diversity of the gut microbiota, and restore the relative abundance of some microbial communities that were impacted by alcohol intervention. HPM-3 intervention also affected the secretion of L-glutamine and other associated metabolites and mediated the related metabolic pathways. The results would help to clarify the mechanisms of protective effects of marine peptides against alcohol-induced liver injury.</div></div>\",\"PeriodicalId\":360,\"journal\":{\"name\":\"Journal of Functional Foods\",\"volume\":\"122 \",\"pages\":\"Article 106481\"},\"PeriodicalIF\":3.8000,\"publicationDate\":\"2024-09-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Functional Foods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1756464624004833\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Functional Foods","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1756464624004833","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
The mechanisms of protective effect of a peptide from Pinctada martensii meat against alcohol-induced liver injury in mice
Alcoholic liver disease is one of the main causes of global liver disease-related deaths, which has emerged as a major health concern for people. In this study, a peptide was prepared from Pinctada Martensii meat (named HPM-3), and its protective effect against alcohol-induced liver damage in mice was investigated. The results indicated that intervention of HPM-3 significantly decreased the levels of transaminase and lactate dehydrogenase in serum, and improved the antioxidant enzyme activities in the liver. Besides, HPM-3 could alleviate alcohol-induced liver injury by mediating Keap1/Nrf2 signaling pathway. Moreover, HPM-3 could preserve the diversity of the gut microbiota, and restore the relative abundance of some microbial communities that were impacted by alcohol intervention. HPM-3 intervention also affected the secretion of L-glutamine and other associated metabolites and mediated the related metabolic pathways. The results would help to clarify the mechanisms of protective effects of marine peptides against alcohol-induced liver injury.
期刊介绍：
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.
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