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Food Science and Human Wellness 2022, 11(4): 943-953 https://doi.org/10.1016/j.fshw.2022.03.024
Research Article | Open Access | Issue | Published: 28 April 2022

Monascus vinegar alleviates high-fat-diet-induced inflammation in rats by regulating the NF-κB and PI3K/AKT/mTOR pathways

Show Author's Information Huanmei Menga,  Jia Songa( ),  Bingqian Fana,  Yingqi Lia,  Jiaojiao Zhanga,  Jinping Yub,  Yu Zhenga,  Min Wanga( )
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Tianjin Engineering Research Centre of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
Shandong Engineering Research Centre of Condiment Fermentation Technology, Shandong Yutu Co., Ltd, Zibo 255300, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:
Inflammation, Hyperlipidemia, Monascus vinegar, NF-κB, PI3K/AKT/mTOR
Cite this article:
Meng H, Song J, Fan B, et al. Monascus vinegar alleviates high-fat-diet-induced inflammation in rats by regulating the NF-κB and PI3K/AKT/mTOR pathways. Food Science and Human Wellness, 2022, 11(4): 943-953. https://doi.org/10.1016/j.fshw.2022.03.024
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Abstract Full text About this article

Monascus vinegar (MV) is a typical fermented food with various health-promoting effects. This study aimed to evaluate the role of MV in alleviating high-fat-diet-induced inflammation in rats with hyperlipidemia and elucidate the possible regulatory mechanisms. In the study, serum lipid profiles, liver pathology and liver inflammatory cytokines were analyzed in hyperlipidemia rats with MV (0.5 mL/kg mb, 2 mL/kg mb). Results showed that the administration of MV alleviated dyslipidemia by decreasing the serum and liver levels of triglyceride and total cholesterol. Increase in hepatic lipase and carnitine palmitoyl transferase 1 (CPT-1) levels and decrease in hepatocyte steatosis, nephritis, and intestinal tissue injury in the HD group showed that high-dose MV can significantly suppress hepatic lipid accumulation and steatosis. In addition, compared with the model (MOD) group, the HD group showed significantly down-regulated the level of serum or hepatic alanine aminotransferase (ALT), aspartate aminotransferase (AST), CPT-1, interleukin (IL)-2, IL-6, IL-12, and tumor necrosis factor α (TNF-α). Moreover, the HD group showed repressed hepatic nuclear factor κB (NF-κB) pathway and inactivated phosphatidylinositol 3-kinase (PI3K)/ protein kinase B (Akt)/mammalian target of rapamycin (mTOR) pathway mitigated liver inflammation. Similar results were obtained from cell experiments. Collectively, these findings revealed that MV might attenuate high-fat-diet-induced inflammation by inhibiting the NF-κB and PI3K/Akt/mTOR pathways.


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About this article

Monascus vinegar alleviates high-fat-diet-induced inflammation in rats by regulating the NF-κB and PI3K/AKT/mTOR pathways

Show Author's information Huanmei Menga, Jia Songa( ), Bingqian Fana, Yingqi Lia, Jiaojiao Zhanga, Jinping Yub, Yu Zhenga, Min Wanga( )
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Tianjin Engineering Research Centre of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
Shandong Engineering Research Centre of Condiment Fermentation Technology, Shandong Yutu Co., Ltd, Zibo 255300, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

Monascus vinegar (MV) is a typical fermented food with various health-promoting effects. This study aimed to evaluate the role of MV in alleviating high-fat-diet-induced inflammation in rats with hyperlipidemia and elucidate the possible regulatory mechanisms. In the study, serum lipid profiles, liver pathology and liver inflammatory cytokines were analyzed in hyperlipidemia rats with MV (0.5 mL/kg mb, 2 mL/kg mb). Results showed that the administration of MV alleviated dyslipidemia by decreasing the serum and liver levels of triglyceride and total cholesterol. Increase in hepatic lipase and carnitine palmitoyl transferase 1 (CPT-1) levels and decrease in hepatocyte steatosis, nephritis, and intestinal tissue injury in the HD group showed that high-dose MV can significantly suppress hepatic lipid accumulation and steatosis. In addition, compared with the model (MOD) group, the HD group showed significantly down-regulated the level of serum or hepatic alanine aminotransferase (ALT), aspartate aminotransferase (AST), CPT-1, interleukin (IL)-2, IL-6, IL-12, and tumor necrosis factor α (TNF-α). Moreover, the HD group showed repressed hepatic nuclear factor κB (NF-κB) pathway and inactivated phosphatidylinositol 3-kinase (PI3K)/ protein kinase B (Akt)/mammalian target of rapamycin (mTOR) pathway mitigated liver inflammation. Similar results were obtained from cell experiments. Collectively, these findings revealed that MV might attenuate high-fat-diet-induced inflammation by inhibiting the NF-κB and PI3K/Akt/mTOR pathways.

Keywords: Inflammation, Hyperlipidemia, Monascus vinegar, NF-κB, PI3K/AKT/mTOR

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Publication history
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Publication history

Received: 23 September 2020
Revised: 17 November 2021
Accepted: 16 December 2020
Published: 28 April 2022
Issue date: July 2022

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© 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

Acknowledgements

This research was supported by the National Key R & D Program of China (2016YFD0400505), the National Natural Science Foundation of China (81600126), the Tianjin Municipal Education Commission (TD13-5013), the Key Research and Development Program of Shandong Province (2019YYSP011), and the Tianjin Graduate Research Innovation Project (2020YJSB132).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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