Carrageenan in meat: improvement in lipid metabolism due to Sirtuin1-mediated fatty acid oxidation and inhibited lipid bioavailability-Reference-Cited by-同舟云学术

Carrageenan in meat: improvement in lipid metabolism due to Sirtuin1-mediated fatty acid oxidation and inhibited lipid bioavailability

Published:2023 Issue:11 Volume:14 Page:5404-5416
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Huang Zhiji¹,Ma Yafang¹^ORCID,Xie Yunting¹,Zhao Di¹,Li Chunbao¹^ORCID

Affiliation:

1. State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control; Nanjing Agricultural University; Nanjing 210095, P.R. China

Abstract

κ-Carrageenan in pork-based high-fat diets decreased lipid accumulation by promoting Sirtuin1-mediated β-oxidation, which was associated with inhibited lipids bioavailability and decreased SCFAs and BAs concentration.

Funder

Jiangsu Provincial Department of Education

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO00906H

Reference55 articles.

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5. Diet Associations With Nonalcoholic Fatty Liver Disease in an Ethnically Diverse Population: The Multiethnic Cohort

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