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Enhancing polysaccharide release rate from sea cucumber powder by ultrafine milling: Improving ability to interfere
Zheming Wang1, Houde Cai1, Mingying Yuan1
1SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
Abstract:
Atherosclerosis (AS) is a chronic inflammatory disease caused by buildup of plaques in arteries that are made up of lipids. The present study investigated the interventional effects of sea cucumber ultrafine powder (SCUP) prepared by ultrafine grinding on AS by determining the changes in lipid levels, plaque formation, and expression of key proteins in an AS mouse model induced by high-fat feeding. The results showed that ultrafine grinding could effectively increase its polysaccharide release rate (up by 21 %). Compared with control group, the aortic plaque area and wall thickness of the SCUP-treated group were significantly reduced, by 82 % and 68 % (p < 0.05) respectively. The total cholesterol (CHO) and low density lipoprotein cholesterol (LDL) levels in blood lipid panel reduced, and lipid metabolism disorders were alleviated in the SCUP-treated group. The expression levels of peroxisome proliferator activated receptor γ (PPARγ) and PPARα were elevated and the expression levels of steroid receptor coactivator (SRC) and receptor for advanced glycation end-products (RAGE) reduced in the aortic tissues of the SCUP-treated group (down by 36 % and 62 %), confirmed ultrafine grinding could improve the release rate of sea cucumber polysaccharide and interfere with the development of AS, via modulating lipid metabolic processes and inflammatory responses.
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