Hepatoprotective ability of tetramethylpyrazine produced by Bacillus amyloliquefaciens
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ORIGINAL ARTICLE
Hepatoprotective ability of tetramethylpyrazine produced by Bacillus amyloliquefaciens Wenqing Zhang1 · Guanru Si2 · Zhiming Rao3 · Shuai Zong1,4 · Jinglei Li1 · Xian Zhang3 · Chuanqiang Gao2 · Zhou Ping2 · Ming Ye1 Received: 17 September 2020 / Revised: 29 October 2020 / Accepted: 31 October 2020 © Jiangnan University 2020
Abstract Tetramethylpyrazine (TTMP), an important aroma compound, was produced by Bacillus amyloliquefaciens XJB-104 with distillers’ grains as raw material. The yield of TTMP under optimized fermentation procedure was 3176.52 mg/L. TTMP in the fermentation broth was purified and the purity (> 99%) was measured by gas chromatography–mass spectrometry. Furthermore, the hepatoprotective activity of TTMP in ethanol–water system was evaluated by biochemical indicators of liver injury, parameters of antioxidant defense system and inflammatory response, and liver histopathological assessment in mice. Ethanol treatment increased serum levels of alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase and lactate dehydrogenase, suggesting liver damage. Both high and low dose of TTMP significantly decreased levels of these indicators. Furthermore, the reduction in the activities or concentrations of superoxide dismutase, catalase, reduced glutathione and malondialdehyde in liver tissue caused by ethanol was significantly alleviated by TTMP. Increased inflammatory cytokines including transcription factor, tumor necrosis factor, interleukin-1beta, interleukin, macrophage chemoattractant protein, inducible nitric oxide synthase and cyclooxygenase were also suppressed by TTMP treatment. It is concluded that TTMP in ethanol–water system has potential liver-protective activity, especially when ethanol is consumed at low doses for short periods of time. Keywords Tetramethylpyrazine · Bacillus amyloliquefaciens · Hepatoprotective effect · Distillers’ grains · Ethanol–water system
Wenqing Zhang and Guanru Si: Co-first author. The authors contributed equally to this work. Electronic supplementary material The online version of this article (https://doi.org/10.1007/s43393-020-00018-4) contains supplementary material, which is available to authorized users. * Jinglei Li [email protected] * Ming Ye [email protected] 1
School of Food and Biological Engineering, Hefei University of Technology, 230009 Hefei, China
2
Research Institute of Jiangnan Small Pit Brewing Technology, Xuancheng 242000, China
3
The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
4
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China
Introduction Tetramethylpyrazine (TTMP, C 8H12N2, CAS NO. 112411-4) is a nitrogenous crystalline compound that shows the flavor of toast, grilled meat and nuts [1–3]. It is widely used as an important additive to promote the flavor of food under the regulation of NO. 3237 of the Flavor and Extract Manufacturers Ass
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