کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5137632 | 1494532 | 2017 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Construing temporal metabolomes for acetous fermentative production of Rubus coreanus vinegar and its in vivo nutraceutical effects
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کلمات کلیدی
Isoamyl acetate (PubChem CID: 31276)p-Cymene (PubChem CID: 7463)Acetic acid (PubChem CID: 176) - اسید استیک (PubChem CID: 176)Oleic acid (PubChem CID: 445639) - اسید اولئیک (PubChem CID: 445639)Citric acid (PubChem CID: 311) - اسید سیتریک (PubChem CID: 311)Linoleic acid (PubChem CID: 5280450) - اسید لینولئیک (PubChem CID: 5280450)Bone health - سلامت استخوانMetabolomics - متابولومیکRat model - مدل موشDietary supplementation - مکمل های غذایی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The temporal metabolomes associated with Rubus coreanus (RC) vinegar production were delineated using mass spectrometry-based metabolomic analyses with multivariate studies. We observed a clustered pattern of 27 discriminant metabolites: 4 organic acids, 9 sugars and sugar derivatives, 2 alcohol and carboxylic acid, 6 esters, and 6 terpenes. The levels of organic acids and alcohols were steadily decreased throughout fermentation, whereas those of sugars and sugar derivatives, carboxylic acids, esters, and terpenes peaked at 6Â days. Further, the in vivo nutraceutical potentials of RC vinegar were examined with its metabolomic implications for bone health in growing rat model. Intriguingly, the plasmatic metabolomes among treated rat groups were observed with lower levels of non-essential amino acids and lysophosphatidylcholines (LysoPCs) coupled with higher levels of fatty acids and bile acids. The plasmatic metabolomes complemented with bone morphometric and clinical parameters suggest the bone health ameliorating effects of RC vinegar.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 34, July 2017, Pages 311-318
Journal: Journal of Functional Foods - Volume 34, July 2017, Pages 311-318
نویسندگان
Mee Youn Lee, Hyang Yeon Kim, Da Eun Lee, Digar Singh, Soo Hwan Yeo, Seong Yeol Baek, Yoo Kyoung Park, Choong Hwan Lee,