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GC×GC-MS analysis and hypolipidemic effects of polyphenols extract from Shanxi-aged vinegar in rats under high fat diet

Abstract

Oxidative stress, inflammation and gut microbiota disorders can be induced by long-term high-fat diet (HFD). In order to confirm polyphenols can improve these symptoms. Polyphenols extracted from Shanxi-aged vinegar (SAVEP) was extracted and the components was detected by Comprehensive two-dimensional gas chromatography mass spectrometry (GC×GC-MS). 41 polyphenols, including 18 phenolic acids and 17 polyphenols that have not been reported. The mechanism of SAVEP on oxidative stress and inflammatory stress induced by HFD in rats and its regulating effect on intestinal flora disorder were studied. The results showed that SAVEP could significantly improve lipid, inflammatory stress and oxidative stress related indicators compared with the Model ("Model" refers to the group that successfully constructed a hyperlipidemia model by feeding HFD without any drugs or SAVEP in subsequent experiments.) group. Besides, SAVEP decreased the Firmicutes/Bacteroidetes ratio compared with the Model group and elevated the relative abundance of beneficial bacteria. Conclusively, SAVEP can alleviate oxidative stress and inflammatory stress caused by HFD, improve intestinal microbial disorders. The Spearman’s correlation analysis revealed that Desulfovibrio, Lactobacillus and Akkermansia were correlated negatively with all the inflammatory indicators, Whereas Ruminococcus was the opposite. These results suggest that SAVEP may be a novel strategy against oxidative stress, inflammation, restore the normal microbial community ecology of the gut and the treatment of the metabolic syndrome.

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Supplementary files

Article information


Submitted
15 May 2020
Accepted
29 Jul 2020
First published
31 Jul 2020

Food Funct., 2020, Accepted Manuscript
Article type
Paper

GC×GC-MS analysis and hypolipidemic effects of polyphenols extract from Shanxi-aged vinegar in rats under high fat diet

P. Du, J. Zhou, L. Zhang, J. Zhang, N. Li, C. Zhao, L. Tu, Y. Zheng, T. Xia, J. Luo, J. Song and M. Wang, Food Funct., 2020, Accepted Manuscript , DOI: 10.1039/D0FO01266A

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