Salted and Unsalted Zhàcài (Brassica juncea var. tumida) Alleviated High‐Fat Diet‐Induced Dyslipidemia by Regulating Gut Microbiota: A Multiomics Study
Scope Zhàcài (ZC), a salting‐processed Brassica juncea var. tumida vegetable, is widely consumed as a pickle, but little is known about the health benefits of both salted and unsalted ZC as a whole food. Methods and Results The preventive effects of salted and unsalted ZC against dyslipidemia are as...
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| Veröffentlicht in: | Molecular nutrition & food research 2020-12, Vol.64 (24), p.e2000798-n/a |
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| creator | Li, Wenfeng Chen, Chunlian Chen, Mengting Zhang, Xiangyang Ji, Qin Wang, Yu Zheng, Qiaoran Tan, Si Gao, Xiaoxv Lu, Yalong |
| description | Scope
Zhàcài (ZC), a salting‐processed Brassica juncea var. tumida vegetable, is widely consumed as a pickle, but little is known about the health benefits of both salted and unsalted ZC as a whole food.
Methods and Results
The preventive effects of salted and unsalted ZC against dyslipidemia are assessed in high‐fat (HF) diet‐fed mice. HF intake for 12 continuous weeks cause dyslipidemia in mice, as evidenced by the elevations in serum total triglyceride, total cholesterol, and low‐density lipoprotein cholesterol levels by 30%, 66%, and 117%, respectively. Metabolomics analysis and the 16S rRNA genes sequencing suggest that dietary administration of salted and unsalted ZC (2.5% w/w) alleviates HF‐induced dyslipidemia, metabolic disorders of short‐chain fatty acids, and disturbance of intestinal flora in mice. These positive effects of unsalted ZC are stronger than those of salted ZC. Moreover, fecal bacteria transplantation confirms the antidyslipidemia of ZC.
Conclusion
These results suggest that consumption of ZC may prevent HF‐induced dyslipidemia by regulating gut microbiota.
Zhàcài, a salting‐processed Brassica juncea var. tumida vegetable, is widely consumed as a pickle. The results suggest that consumption of salted and unsalted Zhàcài may prevent high‐fat‐induced dyslipidemia by regulating gut microbiota. |
| doi_str_mv | 10.1002/mnfr.202000798 |
| format | Article |
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Zhàcài (ZC), a salting‐processed Brassica juncea var. tumida vegetable, is widely consumed as a pickle, but little is known about the health benefits of both salted and unsalted ZC as a whole food.
Methods and Results
The preventive effects of salted and unsalted ZC against dyslipidemia are assessed in high‐fat (HF) diet‐fed mice. HF intake for 12 continuous weeks cause dyslipidemia in mice, as evidenced by the elevations in serum total triglyceride, total cholesterol, and low‐density lipoprotein cholesterol levels by 30%, 66%, and 117%, respectively. Metabolomics analysis and the 16S rRNA genes sequencing suggest that dietary administration of salted and unsalted ZC (2.5% w/w) alleviates HF‐induced dyslipidemia, metabolic disorders of short‐chain fatty acids, and disturbance of intestinal flora in mice. These positive effects of unsalted ZC are stronger than those of salted ZC. Moreover, fecal bacteria transplantation confirms the antidyslipidemia of ZC.
Conclusion
These results suggest that consumption of ZC may prevent HF‐induced dyslipidemia by regulating gut microbiota.
Zhàcài, a salting‐processed Brassica juncea var. tumida vegetable, is widely consumed as a pickle. The results suggest that consumption of salted and unsalted Zhàcài may prevent high‐fat‐induced dyslipidemia by regulating gut microbiota.</description><identifier>ISSN: 1613-4125</identifier><identifier>EISSN: 1613-4133</identifier><identifier>DOI: 10.1002/mnfr.202000798</identifier><identifier>PMID: 33098239</identifier><language>eng</language><publisher>Germany: Wiley Subscription Services, Inc</publisher><subject>Brassica ; Brassica juncea ; Brassica juncea var. tumidas ; Cholesterol ; Diet ; Digestive system ; Dyslipidemia ; dyslipidemias ; Fatty acids ; Flora ; Gastrointestinal tract ; Gene sequencing ; gut microbiotas ; High fat diet ; Intestinal microflora ; Intestine ; Metabolic disorders ; Metabolomics ; Microbiota ; multiomics ; rRNA 16S ; salted vegetables ; Salting ; Transplantation ; Triglycerides</subject><ispartof>Molecular nutrition & food research, 2020-12, Vol.64 (24), p.e2000798-n/a</ispartof><rights>2020 Wiley‐VCH GmbH</rights><rights>2020 Wiley-VCH GmbH.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3681-4f8171dd110260cd8061354f6325bc54b682e76c291c857ec6170af3eee39e9f3</citedby><cites>FETCH-LOGICAL-c3681-4f8171dd110260cd8061354f6325bc54b682e76c291c857ec6170af3eee39e9f3</cites><orcidid>0000-0002-3250-3062</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fmnfr.202000798$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fmnfr.202000798$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33098239$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Li, Wenfeng</creatorcontrib><creatorcontrib>Chen, Chunlian</creatorcontrib><creatorcontrib>Chen, Mengting</creatorcontrib><creatorcontrib>Zhang, Xiangyang</creatorcontrib><creatorcontrib>Ji, Qin</creatorcontrib><creatorcontrib>Wang, Yu</creatorcontrib><creatorcontrib>Zheng, Qiaoran</creatorcontrib><creatorcontrib>Tan, Si</creatorcontrib><creatorcontrib>Gao, Xiaoxv</creatorcontrib><creatorcontrib>Lu, Yalong</creatorcontrib><title>Salted and Unsalted Zhàcài (Brassica juncea var. tumida) Alleviated High‐Fat Diet‐Induced Dyslipidemia by Regulating Gut Microbiota: A Multiomics Study</title><title>Molecular nutrition & food research</title><addtitle>Mol Nutr Food Res</addtitle><description>Scope
Zhàcài (ZC), a salting‐processed Brassica juncea var. tumida vegetable, is widely consumed as a pickle, but little is known about the health benefits of both salted and unsalted ZC as a whole food.
Methods and Results
The preventive effects of salted and unsalted ZC against dyslipidemia are assessed in high‐fat (HF) diet‐fed mice. HF intake for 12 continuous weeks cause dyslipidemia in mice, as evidenced by the elevations in serum total triglyceride, total cholesterol, and low‐density lipoprotein cholesterol levels by 30%, 66%, and 117%, respectively. Metabolomics analysis and the 16S rRNA genes sequencing suggest that dietary administration of salted and unsalted ZC (2.5% w/w) alleviates HF‐induced dyslipidemia, metabolic disorders of short‐chain fatty acids, and disturbance of intestinal flora in mice. These positive effects of unsalted ZC are stronger than those of salted ZC. Moreover, fecal bacteria transplantation confirms the antidyslipidemia of ZC.
Conclusion
These results suggest that consumption of ZC may prevent HF‐induced dyslipidemia by regulating gut microbiota.
Zhàcài, a salting‐processed Brassica juncea var. tumida vegetable, is widely consumed as a pickle. The results suggest that consumption of salted and unsalted Zhàcài may prevent high‐fat‐induced dyslipidemia by regulating gut microbiota.</description><subject>Brassica</subject><subject>Brassica juncea</subject><subject>Brassica juncea var. tumidas</subject><subject>Cholesterol</subject><subject>Diet</subject><subject>Digestive system</subject><subject>Dyslipidemia</subject><subject>dyslipidemias</subject><subject>Fatty acids</subject><subject>Flora</subject><subject>Gastrointestinal tract</subject><subject>Gene sequencing</subject><subject>gut microbiotas</subject><subject>High fat diet</subject><subject>Intestinal microflora</subject><subject>Intestine</subject><subject>Metabolic disorders</subject><subject>Metabolomics</subject><subject>Microbiota</subject><subject>multiomics</subject><subject>rRNA 16S</subject><subject>salted vegetables</subject><subject>Salting</subject><subject>Transplantation</subject><subject>Triglycerides</subject><issn>1613-4125</issn><issn>1613-4133</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNqFkTtuFEEQhlsIhI0hJUQtkZhgl37Ni2yxvbYlL0g2TkhGPd016171zKz7YTSZj8AFkHwX34ST0Ks1G5AQ1V-qr35V6UfoLSVTSgj72PWtmzLCCCFFVT5D-zSnfCIo5893mmV76JX3K0I4ZYK_RHuck6pkvNpHv66kDaCx7DW-7v22-X7z-KAeHww-_Oyk90ZJvIq9AonvpJviEDuj5Qc8sxbujNxsnJnlze_7n3MZ8LGBkOR5r6NKk-PRW7M2GjojcTPiS1hGK4Ppl_g0Brwwyg2NGYL8hGd4EW0wQ2eUx1ch6vE1etFK6-HNUz1A1_OTb0dnk4uvp-dHs4uJ4nlJJ6ItaUG1ppSwnChdkvR4Jtqcs6xRmWjykkGRK1ZRVWYFqJwWRLYcAHgFVcsP0OHWd-2G2wg-1J3xCqyVPQzR10xkglKeU5LQ9_-gqyG6Pl2XqIJkOSkET9R0S6XvvHfQ1mtnOunGmpJ6E1y9Ca7eBZcW3j3ZxqYDvcP_JpUAsQV-GAvjf-zqxZf5JS8Lyv8APcCm5Q</recordid><startdate>202012</startdate><enddate>202012</enddate><creator>Li, Wenfeng</creator><creator>Chen, Chunlian</creator><creator>Chen, Mengting</creator><creator>Zhang, Xiangyang</creator><creator>Ji, Qin</creator><creator>Wang, Yu</creator><creator>Zheng, Qiaoran</creator><creator>Tan, Si</creator><creator>Gao, Xiaoxv</creator><creator>Lu, Yalong</creator><general>Wiley Subscription Services, Inc</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QP</scope><scope>7T5</scope><scope>7T7</scope><scope>7TK</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>P64</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-3250-3062</orcidid></search><sort><creationdate>202012</creationdate><title>Salted and Unsalted Zhàcài (Brassica juncea var. tumida) Alleviated High‐Fat Diet‐Induced Dyslipidemia by Regulating Gut Microbiota: A Multiomics Study</title><author>Li, Wenfeng ; Chen, Chunlian ; Chen, Mengting ; Zhang, Xiangyang ; Ji, Qin ; Wang, Yu ; Zheng, Qiaoran ; Tan, Si ; Gao, Xiaoxv ; Lu, Yalong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3681-4f8171dd110260cd8061354f6325bc54b682e76c291c857ec6170af3eee39e9f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Brassica</topic><topic>Brassica juncea</topic><topic>Brassica juncea var. tumidas</topic><topic>Cholesterol</topic><topic>Diet</topic><topic>Digestive system</topic><topic>Dyslipidemia</topic><topic>dyslipidemias</topic><topic>Fatty acids</topic><topic>Flora</topic><topic>Gastrointestinal tract</topic><topic>Gene sequencing</topic><topic>gut microbiotas</topic><topic>High fat diet</topic><topic>Intestinal microflora</topic><topic>Intestine</topic><topic>Metabolic disorders</topic><topic>Metabolomics</topic><topic>Microbiota</topic><topic>multiomics</topic><topic>rRNA 16S</topic><topic>salted vegetables</topic><topic>Salting</topic><topic>Transplantation</topic><topic>Triglycerides</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Li, Wenfeng</creatorcontrib><creatorcontrib>Chen, Chunlian</creatorcontrib><creatorcontrib>Chen, Mengting</creatorcontrib><creatorcontrib>Zhang, Xiangyang</creatorcontrib><creatorcontrib>Ji, Qin</creatorcontrib><creatorcontrib>Wang, Yu</creatorcontrib><creatorcontrib>Zheng, Qiaoran</creatorcontrib><creatorcontrib>Tan, Si</creatorcontrib><creatorcontrib>Gao, Xiaoxv</creatorcontrib><creatorcontrib>Lu, Yalong</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Calcium & Calcified Tissue Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Neurosciences Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Molecular nutrition & food research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Li, Wenfeng</au><au>Chen, Chunlian</au><au>Chen, Mengting</au><au>Zhang, Xiangyang</au><au>Ji, Qin</au><au>Wang, Yu</au><au>Zheng, Qiaoran</au><au>Tan, Si</au><au>Gao, Xiaoxv</au><au>Lu, Yalong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Salted and Unsalted Zhàcài (Brassica juncea var. tumida) Alleviated High‐Fat Diet‐Induced Dyslipidemia by Regulating Gut Microbiota: A Multiomics Study</atitle><jtitle>Molecular nutrition & food research</jtitle><addtitle>Mol Nutr Food Res</addtitle><date>2020-12</date><risdate>2020</risdate><volume>64</volume><issue>24</issue><spage>e2000798</spage><epage>n/a</epage><pages>e2000798-n/a</pages><issn>1613-4125</issn><eissn>1613-4133</eissn><abstract>Scope
Zhàcài (ZC), a salting‐processed Brassica juncea var. tumida vegetable, is widely consumed as a pickle, but little is known about the health benefits of both salted and unsalted ZC as a whole food.
Methods and Results
The preventive effects of salted and unsalted ZC against dyslipidemia are assessed in high‐fat (HF) diet‐fed mice. HF intake for 12 continuous weeks cause dyslipidemia in mice, as evidenced by the elevations in serum total triglyceride, total cholesterol, and low‐density lipoprotein cholesterol levels by 30%, 66%, and 117%, respectively. Metabolomics analysis and the 16S rRNA genes sequencing suggest that dietary administration of salted and unsalted ZC (2.5% w/w) alleviates HF‐induced dyslipidemia, metabolic disorders of short‐chain fatty acids, and disturbance of intestinal flora in mice. These positive effects of unsalted ZC are stronger than those of salted ZC. Moreover, fecal bacteria transplantation confirms the antidyslipidemia of ZC.
Conclusion
These results suggest that consumption of ZC may prevent HF‐induced dyslipidemia by regulating gut microbiota.
Zhàcài, a salting‐processed Brassica juncea var. tumida vegetable, is widely consumed as a pickle. The results suggest that consumption of salted and unsalted Zhàcài may prevent high‐fat‐induced dyslipidemia by regulating gut microbiota.</abstract><cop>Germany</cop><pub>Wiley Subscription Services, Inc</pub><pmid>33098239</pmid><doi>10.1002/mnfr.202000798</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-3250-3062</orcidid></addata></record> |
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| identifier | ISSN: 1613-4125 |
| ispartof | Molecular nutrition & food research, 2020-12, Vol.64 (24), p.e2000798-n/a |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Brassica Brassica juncea Brassica juncea var. tumidas Cholesterol Diet Digestive system Dyslipidemia dyslipidemias Fatty acids Flora Gastrointestinal tract Gene sequencing gut microbiotas High fat diet Intestinal microflora Intestine Metabolic disorders Metabolomics Microbiota multiomics rRNA 16S salted vegetables Salting Transplantation Triglycerides |
| title | Salted and Unsalted Zhàcài (Brassica juncea var. tumida) Alleviated High‐Fat Diet‐Induced Dyslipidemia by Regulating Gut Microbiota: A Multiomics Study |
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