Lipidomic profiling analysis of human plasma from subjects with hypercholesterolemia to evaluate the intake of yellow yeast rice fermented by Aspergillus terreus DSMK01
Yellow yeast rice (YYR) is a Korean functional food fermented with Aspergillus terreus and contains monacolin K, a cholesterol-lowering ingredient. However, the effects of YYR on lipid metabolism alterations have not been reported until now. In this study, we performed a mass spectrometry-based lipi...
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| Veröffentlicht in: | Food & function 2022-07, Vol.13 (14), p.7629-7637 |
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| creator | Lee, Heeyeon Jang, Seo Young Jung, Youngae Kwon, Oran Hwang, Geum-Sook |
| description | Yellow yeast rice (YYR) is a Korean functional food fermented with
Aspergillus terreus
and contains monacolin K, a cholesterol-lowering ingredient. However, the effects of YYR on lipid metabolism alterations have not been reported until now. In this study, we performed a mass spectrometry-based lipidomic analysis of plasma samples from subjects (31 from the YYR group and 27 from the placebo group) with LDL-C higher than 130 mg dL
−1
to investigate the effects of the intake of YYR. Lipidomic profiling showed that the levels of sphingomyelin (SM) were significantly decreased in the YYR intake group compared with the placebo group. The SM level in the YYR intake group showed a significant association with the ApoB/ApoA1 ratio (
p
= 0.004,
r
= 0.503), an indicator of the effect of lipid-lowering therapy. This study suggests that global lipidomic profiling could be used to identify changes in lipid metabolism induced by YYR intake and provide information that these lipid changes are associated with improved hypercholesterolemia. |
| doi_str_mv | 10.1039/d1fo04010c |
| format | Article |
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Aspergillus terreus
and contains monacolin K, a cholesterol-lowering ingredient. However, the effects of YYR on lipid metabolism alterations have not been reported until now. In this study, we performed a mass spectrometry-based lipidomic analysis of plasma samples from subjects (31 from the YYR group and 27 from the placebo group) with LDL-C higher than 130 mg dL
−1
to investigate the effects of the intake of YYR. Lipidomic profiling showed that the levels of sphingomyelin (SM) were significantly decreased in the YYR intake group compared with the placebo group. The SM level in the YYR intake group showed a significant association with the ApoB/ApoA1 ratio (
p
= 0.004,
r
= 0.503), an indicator of the effect of lipid-lowering therapy. This study suggests that global lipidomic profiling could be used to identify changes in lipid metabolism induced by YYR intake and provide information that these lipid changes are associated with improved hypercholesterolemia.</description><identifier>ISSN: 2042-6496</identifier><identifier>EISSN: 2042-650X</identifier><identifier>DOI: 10.1039/d1fo04010c</identifier><language>eng</language><publisher>Cambridge: Royal Society of Chemistry</publisher><subject>Aspergillus terreus ; Blood plasma ; Cholesterol ; Fermented food ; Functional foods & nutraceuticals ; Hypercholesterolemia ; Lipid metabolism ; Lipids ; Low density lipoprotein ; Mass spectrometry ; Mass spectroscopy ; Metabolism ; Placebos ; Sphingomyelin ; Yeast ; Yeasts</subject><ispartof>Food & function, 2022-07, Vol.13 (14), p.7629-7637</ispartof><rights>Copyright Royal Society of Chemistry 2022</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c251t-e927dc4070fc013be2df0fa2166c0a7e52e9f4f9d1d4149194d3648bfec2ae393</cites><orcidid>0000-0002-1600-1556</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Lee, Heeyeon</creatorcontrib><creatorcontrib>Jang, Seo Young</creatorcontrib><creatorcontrib>Jung, Youngae</creatorcontrib><creatorcontrib>Kwon, Oran</creatorcontrib><creatorcontrib>Hwang, Geum-Sook</creatorcontrib><title>Lipidomic profiling analysis of human plasma from subjects with hypercholesterolemia to evaluate the intake of yellow yeast rice fermented by Aspergillus terreus DSMK01</title><title>Food & function</title><description>Yellow yeast rice (YYR) is a Korean functional food fermented with
Aspergillus terreus
and contains monacolin K, a cholesterol-lowering ingredient. However, the effects of YYR on lipid metabolism alterations have not been reported until now. In this study, we performed a mass spectrometry-based lipidomic analysis of plasma samples from subjects (31 from the YYR group and 27 from the placebo group) with LDL-C higher than 130 mg dL
−1
to investigate the effects of the intake of YYR. Lipidomic profiling showed that the levels of sphingomyelin (SM) were significantly decreased in the YYR intake group compared with the placebo group. The SM level in the YYR intake group showed a significant association with the ApoB/ApoA1 ratio (
p
= 0.004,
r
= 0.503), an indicator of the effect of lipid-lowering therapy. This study suggests that global lipidomic profiling could be used to identify changes in lipid metabolism induced by YYR intake and provide information that these lipid changes are associated with improved hypercholesterolemia.</description><subject>Aspergillus terreus</subject><subject>Blood plasma</subject><subject>Cholesterol</subject><subject>Fermented food</subject><subject>Functional foods & nutraceuticals</subject><subject>Hypercholesterolemia</subject><subject>Lipid metabolism</subject><subject>Lipids</subject><subject>Low density lipoprotein</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Metabolism</subject><subject>Placebos</subject><subject>Sphingomyelin</subject><subject>Yeast</subject><subject>Yeasts</subject><issn>2042-6496</issn><issn>2042-650X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNpdkcFO3DAQhiNUJBBw4QlG4lJV2jJ2vNn4iJZSUBdxaCtxi7zOmHjrxKntFOWNeMx6ob0wl38O3_ya-acozhl-ZljKy5YZjwIZ6oPimKPgi2qJjx_-90JWR8VZjDvMVUpZy_q4eNnY0ba-txrG4I11dngCNSg3RxvBG-imXg0wOhV7BSb4HuK03ZFOEZ5t6qCbRwq6845iopCltwqSB_qj3KQSQeoI7JDUL9rbzeScf86iYoJgNYGh0NOQqIXtDFcxuz1Z56YI2S5Q1uvv99-QnRaHRrlIZ__0pPh58-XH-naxefh6t77aLDRfsrQgyVetFrhCo5GVW-KtQaM4qyqNakVLTtIII1vWCiYkk6ItK1FvDWmuqJTlSfHxzTfH8XvKRzW9jTpvrQbyU2x4VSPPIyXP6MU7dOenkLPbU5JhvVpWVaY-vVE6-BgDmWYMtldhbhg2-7811-zm4fVv6_IvweqOOw</recordid><startdate>20220718</startdate><enddate>20220718</enddate><creator>Lee, Heeyeon</creator><creator>Jang, Seo Young</creator><creator>Jung, Youngae</creator><creator>Kwon, Oran</creator><creator>Hwang, Geum-Sook</creator><general>Royal Society of Chemistry</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7T5</scope><scope>7T7</scope><scope>7TO</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>P64</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-1600-1556</orcidid></search><sort><creationdate>20220718</creationdate><title>Lipidomic profiling analysis of human plasma from subjects with hypercholesterolemia to evaluate the intake of yellow yeast rice fermented by Aspergillus terreus DSMK01</title><author>Lee, Heeyeon ; Jang, Seo Young ; Jung, Youngae ; Kwon, Oran ; Hwang, Geum-Sook</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c251t-e927dc4070fc013be2df0fa2166c0a7e52e9f4f9d1d4149194d3648bfec2ae393</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Aspergillus terreus</topic><topic>Blood plasma</topic><topic>Cholesterol</topic><topic>Fermented food</topic><topic>Functional foods & nutraceuticals</topic><topic>Hypercholesterolemia</topic><topic>Lipid metabolism</topic><topic>Lipids</topic><topic>Low density lipoprotein</topic><topic>Mass spectrometry</topic><topic>Mass spectroscopy</topic><topic>Metabolism</topic><topic>Placebos</topic><topic>Sphingomyelin</topic><topic>Yeast</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lee, Heeyeon</creatorcontrib><creatorcontrib>Jang, Seo Young</creatorcontrib><creatorcontrib>Jung, Youngae</creatorcontrib><creatorcontrib>Kwon, Oran</creatorcontrib><creatorcontrib>Hwang, Geum-Sook</creatorcontrib><collection>CrossRef</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Oncogenes and Growth Factors Abstracts</collection><collection>Toxicology 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>Food & function</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lee, Heeyeon</au><au>Jang, Seo Young</au><au>Jung, Youngae</au><au>Kwon, Oran</au><au>Hwang, Geum-Sook</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Lipidomic profiling analysis of human plasma from subjects with hypercholesterolemia to evaluate the intake of yellow yeast rice fermented by Aspergillus terreus DSMK01</atitle><jtitle>Food & function</jtitle><date>2022-07-18</date><risdate>2022</risdate><volume>13</volume><issue>14</issue><spage>7629</spage><epage>7637</epage><pages>7629-7637</pages><issn>2042-6496</issn><eissn>2042-650X</eissn><abstract>Yellow yeast rice (YYR) is a Korean functional food fermented with
Aspergillus terreus
and contains monacolin K, a cholesterol-lowering ingredient. However, the effects of YYR on lipid metabolism alterations have not been reported until now. In this study, we performed a mass spectrometry-based lipidomic analysis of plasma samples from subjects (31 from the YYR group and 27 from the placebo group) with LDL-C higher than 130 mg dL
−1
to investigate the effects of the intake of YYR. Lipidomic profiling showed that the levels of sphingomyelin (SM) were significantly decreased in the YYR intake group compared with the placebo group. The SM level in the YYR intake group showed a significant association with the ApoB/ApoA1 ratio (
p
= 0.004,
r
= 0.503), an indicator of the effect of lipid-lowering therapy. This study suggests that global lipidomic profiling could be used to identify changes in lipid metabolism induced by YYR intake and provide information that these lipid changes are associated with improved hypercholesterolemia.</abstract><cop>Cambridge</cop><pub>Royal Society of Chemistry</pub><doi>10.1039/d1fo04010c</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-1600-1556</orcidid></addata></record> |
| fulltext | fulltext |
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| ispartof | Food & function, 2022-07, Vol.13 (14), p.7629-7637 |
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| source | Royal Society Of Chemistry Journals 2008- |
| subjects | Aspergillus terreus Blood plasma Cholesterol Fermented food Functional foods & nutraceuticals Hypercholesterolemia Lipid metabolism Lipids Low density lipoprotein Mass spectrometry Mass spectroscopy Metabolism Placebos Sphingomyelin Yeast Yeasts |
| title | Lipidomic profiling analysis of human plasma from subjects with hypercholesterolemia to evaluate the intake of yellow yeast rice fermented by Aspergillus terreus DSMK01 |
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