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Title: Cholesterol-lowering effects of piceatannol, a stilbene from wine, using untargeted metabolomics
Authors: Sham, TT
Li, MH
Chan, CO
Zhang, H
Chan, SW
Mok, DKW
Keywords: GC-MS.
Issue Date: 2017
Publisher: Elsevier
Source: Journal of functional foods, 2017, v. 28, p. 127-137 How to cite?
Journal: Journal of functional foods 
Abstract: This study aims at examining the hypolipidemic effect of piceatannol on high fat diet (HFD)-induced hypercholesterolemic Sprague-Dawley rats and serum metabolite changes. Piceatannol supplement significantly lowered the total cholesterols, low density lipoprotein cholesterol levels and the atherogenic index as compared to the HFD model which only have increased dietary cholesterol intake. Using untargeted mass spectrometry-based metabolomic platforms, multivariate statistics revealed that HFD significantly perturbed fatty acids, lysophospholipids, bile acids and conjugated bile acids. Reduced CYP7A1 protein expression and increase in glycocholate and taurodeoxycholate after piceatannol treatment suggested the conjugated bile acid might contribute to the cholesterol-lowering effect. For lipid profiles, lysoPC (20:2) and lysoPC (20:0) were decreased while the ratio of esterified arachidonic acid to esterified dihomo-γ linoleic acid was up-regulated for rats after piceatannol supplement. These results indicated that the therapeutic effect of piceatannol is associated with bile acid and fatty acid metabolisms and reduced absorption of dietary cholesterols.
EISSN: 1756-4646
DOI: 10.1016/j.jff.2016.11.011
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