Effect of Different Lipid Components from Egg Yolk Oil on Promoting the Healing of Peptic Gastric Ulcer in Mice

doi:10.7506/spkx1002-6630-20211204-047

Abstract

Abstract: Objective: To compare the effects of four lipid components (oil fractions 1, 2 and 3, and phospholipids) extracted from egg yolk oil on promoting peptic gastric ulcer healing in mice. Methods: The lipid components at 0.3 g/d for the oil fractions and 0.1 g/d for phospholipids were separately given to six-week-old mice with gastric ulcer by gavage for five days. Afterwards, the extent of gastric antrum ulcer and histopathological alterations were analyzed, superoxide dismutase (SOD) activity, glutathione peroxidase (GSH-Px), malondialdehyde (MDA), endothelin-1 (ET-1) and nitric oxide (NO) levels in gastric tissue were measured to evaluate the promoting-healing effect of the lipid components on peptic gastric ulcer. Furthermore, verification experiments were carried out by gavaging the mice with gastric ulcer with oil fraction 1 at doses of 0.3 and 0.15 g/d or phospholipids at doses of 0.1 and 0.05 g/d. Results: Yolk oil 1 and phospholipids significantly promoted the healing of gastric antrum ulcer. Histopathological analysis showed the four lipid components maintained cell integrity and inhibited inflammatory cell infiltration. Compared with the model group, SOD activity and GSH-Px and NO levels were significantly increased (P < 0.05 and P < 0.01), and MDA and ET-1 levels were significantly decreased after intervention with oil fraction 1 (P < 0.01 and P < 0.05). Similarly, after phospholipid treatment, SOD activity and GSH-Px levels were significantly increased (P < 0.01), and MDA and ET-1 levels were significantly decreased (P < 0.01 and P < 0.05). In the validation experiments, the low dose of oil fraction 1 could still significantly promote ulcer healing, while the dose of phospholipids could not. Conclusion: Liquid lipids (yolk oil 1) rich in n-3 polyunsaturated fatty acids (PUFAs) and arachidonic acid as well as phospholipids in egg yolk are effective in promoting the healing of peptic gastric ulcer in mice, and oral administration of 0.15 g/d of yolk oil 1 or 0.1 g/d of phospholipids can promote the healing of peptic gastric ulcer in mice.

Key words: egg yolk oil; peptic gastric ulcer; anti-ulcer effect; lipids isolated

CLC Number:

TS201.4

TIAN Xiao, TONG Qigen. Effect of Different Lipid Components from Egg Yolk Oil on Promoting the Healing of Peptic Gastric Ulcer in Mice[J]. FOOD SCIENCE, 2022, 43(21): 163-170.

[1]	. Stability and digestibility of lotus seed isolate protein emulsions loaded with β-carotene [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	Qiong-Fen WANG Zi-Qi FENG Fangmiao Yu. Regulatory effect of Acaudina leucoprocta active peptides on alcoholic liver injury and intestinal flora in mice [J]. FOOD SCIENCE, 0, (): 0-0.
[3]	Mei-Li BAO. Functional significance and structure-activity relationship of food-derived PTP1B inhibitors [J]. FOOD SCIENCE, 0, (): 0-0.
[4]	Zhen Wang Ningbo Qin. Anti-inflammatory mechanism of fish oil from Coregonus Peled via the inhibition of NF- κB, STAT1, and Succinate/HIF-1α signaling pathways [J]. FOOD SCIENCE, 0, (): 0-0.
[5]	瑞婷李 Wei He. Effects of freeze-dried powder of Phyllanthus emblica L. on lowering uric acid and protecting liver and kidney in mice with acute and chronic hyperuricemia [J]. FOOD SCIENCE, 0, (): 0-0.
[6]	Hu Kun Fang-Fang WU. Preparation, Structural Characterization and Anti-proliferation of Selenized Hericium Erinaceus Polysaccharide [J]. FOOD SCIENCE, 0, (): 0-0.
[7]	WANG Kun, WU Shanshan, LI Pan, XIAO Nan, DU Bing. Effect of Poria cocos on Renal Injury and Gut Microbiota in Hyperuricemic Rats [J]. FOOD SCIENCE, 0, (): 171-179.
[8]	LIU Yunru, ZHAO Fanfan, YE Huimin, SHANG Yinghui, LI Mengjie, HUANG Hanchang, LAO Fengxue. Mechanism of Action of Resveratrol in Attenuating Endoplasmic Reticulum Stress Induced by Tunicamycin in Primary Neurons [J]. FOOD SCIENCE, 0, (): 180-190.
[9]	ZHANG Ling, DONG Jingyuan, CHEN Yongde, LI Qian, WU Tao, LIU Rui, SUI Wenjie, ZHANG Min. Saponins from Sea Cucumber Residues Protect against Cyclophosphamide-Induced Immunosuppression in Mice via the Nucleotide Binding and Oligomerization Domain-Like Receptor Signaling Pathway [J]. FOOD SCIENCE, 0, (): 191-202.
[10]	HUANG Shaojie, CHEN Hongzhu, ZHONG Chunfei, ZHU Siyang, LI Pan, DU Bing. Anti-aging Effect of Polysaccharide from Dendrobium officinale Leaves in Caenorhabditis elegans [J]. FOOD SCIENCE, 0, (): 203-208.
[11]	NIU Xiaohui, TONG Tong, LI Yuxin, ZHANG Gong, LIU Jia, LI Zuming, GAO Liping, LIU Xiu, XIA Ran, WU Zhichao. Ameliorative Effects of Human-Origin Lactobacillus Combined with Inulin in Type 2 Diabetic Mice [J]. FOOD SCIENCE, 0, (): 209-217.
[12]	LIU Jinmei, FU Cuiyuan, MA Kun, LI Zhe, JIA Shaohui. High F-Value Corn Peptide Improves Exercise Capacity by Improving the Mitochondrial Function of Skeletal Muscle in Rats [J]. FOOD SCIENCE, 0, (): 218-225.
[13]	LI Qiuyang, TANG Jinxin, LIU Shiwei, XU Ping, ZOU Jiaqi, YIN Pei, MI Qianwen, YU Lei, WANG Lina, BI Yunfeng. Protective Effects of Black Ginseng Fermentation on Fatigue Stress-Induced Oxidative Damage and Comparison with White Ginseng, Red Ginseng and Ginseng Berry [J]. FOOD SCIENCE, 0, (): 226-232.
[14]	DONG Lihong, LUO Mukang, ZHANG Mingwei, ZHANG Ruifen, DENG Mei, CHEN Yanxia, JIA Xuchao. Protective Effect of Procyanidins from Litchi Pericarp on Ultraviolet B-Induced Oxidative Damage in HaCaT Cells [J]. FOOD SCIENCE, 0, (): 233-240.
[15]	ZHU Chaozhi, CHEN Hua, TIAN Wei, CUI Wenming, ZHAO Gaiming, CAN Muyou. A Review of the Factors Influencing the Digestibility of Meat Protein [J]. FOOD SCIENCE, 0, (): 349-357.

Effect of Different Lipid Components from Egg Yolk Oil on Promoting the Healing of Peptic Gastric Ulcer in Mice

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments