Patterns of the Nutrients and Metabolites in <i>Apostichopus japonicus</i> Fermented by <i>Bacillus natto</i> and Their Ability to Alleviate Acute Alcohol Intoxication
The aim of this study was to understand the changes in nutrient composition and differences in metabolites in <i>Apostichopus japonicus</i> fermented by <i>Bacillus natto</i> and their function in alleviating acute alcohol intoxication (AAI) through in vivo studies. The resul...
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| Format: | Article |
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MDPI AG
2024-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/2/262 |
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| author | Xingyu Gu Ran Zhao Haiman Li Xinyu Dong Meishan Meng Tingting Li Qiancheng Zhao Ying Li |
| author_facet | Xingyu Gu Ran Zhao Haiman Li Xinyu Dong Meishan Meng Tingting Li Qiancheng Zhao Ying Li |
| author_sort | Xingyu Gu |
| collection | DOAJ |
| description | The aim of this study was to understand the changes in nutrient composition and differences in metabolites in <i>Apostichopus japonicus</i> fermented by <i>Bacillus natto</i> 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. |
| first_indexed | 2024-03-08T09:54:34Z |
| format | Article |
| id | doaj.art-17eb5d2a371f4ed38772f6540d60d20c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T09:54:34Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-17eb5d2a371f4ed38772f6540d60d20c2024-01-29T13:52:16ZengMDPI AGFoods2304-81582024-01-0113226210.3390/foods13020262Patterns of the Nutrients and Metabolites in <i>Apostichopus japonicus</i> Fermented by <i>Bacillus natto</i> and Their Ability to Alleviate Acute Alcohol IntoxicationXingyu Gu0Ran Zhao1Haiman Li2Xinyu Dong3Meishan Meng4Tingting Li5Qiancheng Zhao6Ying Li7College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaKey Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Dalian 116650, ChinaLiaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian 116023, ChinaCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, ChinaThe aim of this study was to understand the changes in nutrient composition and differences in metabolites in <i>Apostichopus japonicus</i> fermented by <i>Bacillus natto</i> 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.https://www.mdpi.com/2304-8158/13/2/262<i>Apostichopus japonicus</i><i>Bacillus natto</i>fermentationmetabolomeacute alcohol intoxication |
| spellingShingle | Xingyu Gu Ran Zhao Haiman Li Xinyu Dong Meishan Meng Tingting Li Qiancheng Zhao Ying Li Patterns of the Nutrients and Metabolites in <i>Apostichopus japonicus</i> Fermented by <i>Bacillus natto</i> and Their Ability to Alleviate Acute Alcohol Intoxication Foods <i>Apostichopus japonicus</i> <i>Bacillus natto</i> fermentation metabolome acute alcohol intoxication |
| title | Patterns of the Nutrients and Metabolites in <i>Apostichopus japonicus</i> Fermented by <i>Bacillus natto</i> and Their Ability to Alleviate Acute Alcohol Intoxication |
| title_full | Patterns of the Nutrients and Metabolites in <i>Apostichopus japonicus</i> Fermented by <i>Bacillus natto</i> and Their Ability to Alleviate Acute Alcohol Intoxication |
| title_fullStr | Patterns of the Nutrients and Metabolites in <i>Apostichopus japonicus</i> Fermented by <i>Bacillus natto</i> and Their Ability to Alleviate Acute Alcohol Intoxication |
| title_full_unstemmed | Patterns of the Nutrients and Metabolites in <i>Apostichopus japonicus</i> Fermented by <i>Bacillus natto</i> and Their Ability to Alleviate Acute Alcohol Intoxication |
| title_short | Patterns of the Nutrients and Metabolites in <i>Apostichopus japonicus</i> Fermented by <i>Bacillus natto</i> and Their Ability to Alleviate Acute Alcohol Intoxication |
| title_sort | patterns of the nutrients and metabolites in i apostichopus japonicus i fermented by i bacillus natto i and their ability to alleviate acute alcohol intoxication |
| topic | <i>Apostichopus japonicus</i> <i>Bacillus natto</i> fermentation metabolome acute alcohol intoxication |
| url | https://www.mdpi.com/2304-8158/13/2/262 |
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