We investigated the effects of the fruiting bodies of cultivated Paecilomyces tenuipes grown on egg yolk (PTE) on lipid and antioxidant metabolisms. Forty 8-week-old male Sprague-Dawley rats were fed a high fat/high cholesterol diet (control) or a high fat/high cholesterol diet with 1%, 3%, or 5% PTE for 5 weeks. PTE was found to significantly lower plasma total lipid, total cholesterol, low-density lipoprotein cholesterol, and the atherogenic index, compared with the control. Hepatic total lipid and total cholesterol were also significantly lower than in the control group. The hypolipidemic activity of PTE was increased with increasing concentrations, and plasma lipid peroxidation was significantly lower in the 3% and 5% PTE groups than in the control or 1% PTE group. Plasma total radical trapping antioxidant potential, erythrocytic antioxidant enzyme, and leukocytic DNA damage were not significantly different among the groups. Our results indicate that P. tenuipes cultivated on egg yolk can improve lipid profiles and lipid peroxidation in rats fed a high fat/high cholesterol diet.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1089/jmf.2006.9.214 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Quantitative lipidomic analysis of modified liquid egg: Effects of combined high-pressure homogenization and heat treatment.
Poult Sci
January 2025
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China. Electronic address:
This study investigated the effects of sequential high-pressure homogenization followed by heat treatment on the physicochemical properties and lipidomic characteristics of liquid egg (LE) and liquid egg yolk (LEY). After treatment, homogenization and heat-treated liquid egg (H-LE) and homogenization and heat-treated liquid egg yolk (H-LEY) exhibited significantly enhanced flowability and thermal stability, with gelation temperatures increasing from 65°C to 82°C for H-LE and from 82°C to 95°C for H-LEY. In vitro digestion analysis revealed that H-LE demonstrated a 14.
View Article and Find Full Text PDFEvaluating the Protective Effects of MitoQ and Antifreeze Protein III on Cryopreserved Canine Sperm.
Animals (Basel)
January 2025
Veterinary Clinic for Reproductive Medicine and Neonatology, Justus-Liebig-University of Giessen, 35392 Giessen, Germany.
Cryopreservation can adversely affect sperm motility, structural integrity, and fertilization ability. This study investigated the effects of MitoQ and antifreeze protein III (AFP III) on frozen-thawed semen from eight adult dogs using a Tris-fructose extender. Ejaculates were divided and diluted with a standard Tris-fructose-egg yolk extender containing MitoQ (200 nM/mL) and AFP III (0.
View Article and Find Full Text PDFThe Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study.
Foods
January 2025
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
The effect of polyphenols on the texture and flavor of egg yolk hot gel (EY) was studied. Tea polyphenols (TP), rosmarinic acid (RE), and curcumin (CC) showed significant antioxidant properties during egg yolk processing and could effectively reduce lipid oxidation products (decreased by 68.9%, 76.
View Article and Find Full Text PDFComprehensive quantification of C4 to C26 free fatty acids using a supercritical fluid chromatography-mass spectrometry method in pharmaceutical-grade egg yolk powders intended for total parenteral nutrition use.
Anal Bioanal Chem
January 2025
Department of Chemistry - Biomedical Center, Analytical Chemistry and Neurochemistry, Uppsala University, Uppsala, Sweden.
Free fatty acids (FFAs) are important energy sources and significant for energy transport in the body. They also play a crucial role in cellular oxidative stress responses, following cell membrane depolarization, making accurate quantification of FFAs essential. This study presents a novel supercritical fluid chromatography-mass spectrometry (SFC-MS) method using selected ion recording in negative electrospray ionization mode, enabling rapid quantification of 31 FFAs within 6 min without derivatization.
View Article and Find Full Text PDFA Cost-Effective Nonaqueous Reversed-Phase High-Performance Liquid Chromatography Method to Measure Vitamin D3 in Hen's Egg Yolk.
J Sep Sci
January 2025
Department of Pharmaceutical Sciences, University of Perugia, Perugia, Italy.
The objective of this study is to develop an HPLC-UV method for the cost-effective and quantitative determination of vitamin D3 in food, even in the presence of vitamin D2, with a specific focus on egg yolk. During method development, the performance of three stationary phases in resolving the peak of vitamin D2 from that of vitamin D3 was investigated. The physicochemical properties of these phases differed particularly in the extent of hydrophobicity and silanophilic activity, including a GraceSmart RP C18 column without silanol endcapping, a Robusta RP C18 column with silanol endcapping, and a Waters Xbridge RP C18 column with ethylene-bridged hybrid (BEH) particle technology.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!