FOOD SCIENCE
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LI Yang, WANG Xingya, WANG Xixi, PANG Guangchang*
Online:
Published:
Abstract:
The effects of food on the body are mediated mainly through its influence on the metabolic and metabolic networks after being ingested and absorbed. This study aimed to develop a new experimental method to quantitatively evaluate the effects of food on metabolic and metabolic networks. Peripheral blood samples were collected from volunteers with four kinds of physiological states including basic state (or sleeping state), learning state, motion state and fever state, and their changes in lactate metabolic flux were studied as well as the role of 15 enzymes involved in the central metabolic pathways in controlling lactate metabolic flux. The results indicated that lactate metabolic flux in the four states were quite different, following the increasing order: basic, learning, motion and fever, which was consistent with that observed for the catabolism. A combination of correlation analysis and principal component analysis was used to determine the control coefficient of lactate metabolic flux. The results showed that pyruvate kinase (PK, CpPK = 0.221 6), pyruvate dehydrogenase complex (PDHC, CpPDHC = 0.206 4), lactate dehydrogenase (LDH, CpLDH = 0.162 6), transketolase (TKL, CpTKL = 0.206 0) played major roles in controlling lactate metabolic flux, among which, PK played the most important role. Peripheral blood samples collected from healthy volunteers before and after eating modified rice starch were then analyzed by applying the experimental methods mentioned above and the results indicated that lactate flux was obviously enhanced after eating modified starch as compared with that before eating and as the same effect was observed on the catabolism. On the contrary, the anabolism decreased. PK gene expression was significantly increased (P = 0.01) whereas PDHC gene expression (synthetic) was significantly reduced (P = 0.003). The present study showed that the gene expression profiles of enzymes were fitted with the predicted lactate flux well. These results have demonstrated that this method could be used to quantitatively evaluate the effects of food on metabolism by collecting appropriate peripheral blood samples after eating it.
Key words: functional foods, evaluation methodology, physiological states, lactate metabolic flux, metabolic control analysis
CLC Number:
TS207.7
LI Yang, WANG Xingya, WANG Xixi, PANG Guangchang*. Lactate Metabolic Flux Analysis and Metabolic Control Analysis: Quantitative Evaluation Method of Functional Foods[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201501035.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201501035
https://www.spkx.net.cn/EN/Y2015/V36/I1/185