日本使徒
发酵
食品科学
海参
酒
抗氧化剂
氨基酸
营养物
生物化学
新陈代谢
化学
酶
生物
生态学
作者
Xiaokun Gu,Ruihua Zhao,Haiman Li,Xinyu Dong,M S Meng,Tingting Li,Qiancheng Zhao,Ying Li
出处
期刊:Foods
[MDPI AG]
日期:2024-01-14
卷期号:13 (2): 262-262
标识
DOI:10.3390/foods13020262
摘要
The aim of this study was to understand the changes in nutrient composition and differences in metabolites in Apostichopus japonicus fermented by Bacillus natto and their function in alleviating acute alcohol intoxication (AAI) through in vivo studies. The results showed no significant difference between the basic components of sea cucumber (SC) and fermented sea cucumber (FSC). The SC proteins were degraded after fermentation, and the amino acid content in FSC was significantly increased. The differentially abundant metabolites of SC and FSC were identified by LC-MS/MS. The contents of amino acid metabolites increased after fermentation, and arachidonic acid metabolism was promoted. The results demonstrated that FSC alleviated AAI by improving the activities of alcohol-metabolizing enzymes and antioxidant enzymes in the liver but did not alleviate the accumulation of triglycerides. Our results will provide beneficial information for the development and application of new products from FSC.
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