Reduction of fatty liver in rats by nicotinamide via the regeneration of the methionine cycle and the inhibition of aldehyde oxidase

Yokouchi, Chie; Nishimura, Yukari; Goto, Hisaharu; Sato, Makoto; Hidoh, Yuya; Takeuchi, Kenji; Ishii, Yuji

doi:10.2131/jts.46.31

Cited by 6 publications

(5 citation statements)

References 42 publications

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“…As described previously, short-chain aldehydes can interact with protein aggregates to produce a fatty flavor [ 49 ]. After a period of storage, putrefaction can take place, which can produce a rancid smell due to the production of such volatile aldehydes during the microbial degradation of free cysteine and methionine in the fish muscle [ 50 ]. Ketones also play a similar role in the flavor deterioration of large yellow croaker meat due to their increased production by lipid oxidation and microbial degradation [ 51 ].…”

Section: Results and Analysismentioning

confidence: 99%

“…Foods 2021, 10, x FOR PEER REVIEW 13 of 17 tion of such volatile aldehydes during the microbial degradation of free cysteine and methionine in the fish muscle [50]. Ketones also play a similar role in the flavor deterioration of large yellow croaker meat due to their increased production by lipid oxidation and microbial degradation [51].…”

Section: Pca Of the Characteristic Flavor Compounds Present In Large Yellow Croakermentioning

confidence: 99%

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Changes of Volatile Flavor Compounds in Large Yellow Croaker (Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography–Ion Mobility Spectrometry and Principal Component Analysis

Zhao

Benjakul

Sanmartin

et al. 2021

Foods

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The large yellow croaker is one of the most economically important fish in Zhoushan, Zhejiang Province, and is well known for its high protein and fat contents, fresh and tender meat, and soft taste. However, the mechanisms involved in its flavor changes during storage have yet to be revealed, although lipid oxidation has been considered to be one important process in determining such changes. Thus, to explore the changes in the flavor of large yellow croaker fish meat during different storage periods, the main physical and chemical characteristics of the fish meat, including the acid value, peroxide value, p-anisidine value, conjugated diene value, and identities of the various flavor substances, were investigated and analyzed by multivariable methods, including headspace gas chromatography–ion mobility spectrometry (GC-IMS) and principal component analysis (PCA). It was found that after 60 d storage, the types and contents of the aldehyde and ketone aroma components increased significantly, while after 120 d, the contents of ketones (2-butanone), alcohols (1-propanethiol), and aldehydes (n-nonanal) decreased significantly. More specifically, aldehyde components dominated over ketones and lipids, while the n-nonanal content showed a downward trend during storage, and the 3-methylbutanol (trimer), 3-methylbutanol (dimer, D), 3-pentanone (D), and 3-pentanone (monomer) contents increased, whereas these compounds were identified as the key components affecting the fish meat flavor. Furthermore, after 120 d storage, the number of different flavor components reached its highest value, thereby confirming that the storage time influences the flavor of large yellow croaker fish. In this context, it should be noted that many of these compounds form through the Maillard reaction to accelerate the deterioration of fish meat. It was also found that after storage for 120 d, the physical indices of large yellow croaker meat showed significant changes, and its physicochemical properties varied. These results therefore demonstrate that a combination of GC-IMS and PCA can be used to identify the differences in flavor components present in fish meat during storage. Our study provides useful knowledge for understanding the different flavors associated with fish meat products during and following storage.

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Section: Results and Analysismentioning

confidence: 99%

Section: Pca Of the Characteristic Flavor Compounds Present In Large Yellow Croakermentioning

confidence: 99%

Changes of Volatile Flavor Compounds in Large Yellow Croaker (Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography–Ion Mobility Spectrometry and Principal Component Analysis

Zhao

Benjakul

Sanmartin

et al. 2021

Foods

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“…The effect of NAM supplementation on lipid metabolism has been demonstrated in relevant studies on dairy cows (Wei et al, , 2021 and nonruminants (Jung et al, 2022;Loza-Medrano et al, 2020;Yokouchi et al, 2021). However, the effect of NAM supplementation on lipid profiles in dairy cows is unknown.…”

Section: Discussionmentioning

confidence: 99%

Nicotinamide supplementation alters plasma lipidomic profiles of peripartal dairy cows

Huang¹,

Cui

Wei

et al. 2023

Animal Science Journal

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Fatty liver syndrome, a common health problem in dairy cows, occurs during the transition from pregnancy to lactation. If the energy supplied to the cow's body cannot meet its needs, a negative energy balance ensues, and the direct response is fat mobilization. Nicotinamide (NAM) has been reported to reduce the nonesterified fatty acid concentration of postpartum plasma. To study the biochemical adaptations underlying this physiologic dysregulation, 12 dairy cows were sequentially assigned to a NAM (45 g/day) treatment or control group. Blood samples were collected on day (D) 1 and D21 relative to parturition. Changes to the plasma lipid metabolism of dairy cows in the two groups were compared using lipidomics. There were significant increases in plasma sphingomyelins d18:1/18:0, d18:1/23:0, d18:1/24:1, d18:1/24:0, and d18:0/24:0 in the NAM group on D1 relative to parturition. In addition, fatty acids 18:2, 18:1, 18:0, 16:1, and 16:0 were obviously decreased on D21 relative to calving. This research has provided insights into how NAM supplementation improves lipid metabolism in perinatal dairy cows.

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“…17 To date, studies of nicotinamide use in NAFLD are limited to animal studies. [18][19][20][21] Hence, this study aimed to evaluate the efficacy and safety of nicotinamide supplementation in diabetic NAFLD patients.…”

Section: Introductionmentioning

confidence: 99%

Nicotinamide supplementation in diabetic nonalcoholic fatty liver disease patients: randomized controlled trial

El-Kady

Ali

Wakeel

et al. 2022

Therapeutic Advances in Chronic Disease

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Background: Nicotinamide has been reported to protect against liver steatosis and metabolic imbalances in nonalcoholic fatty liver disease (NAFLD) in animal models. Objectives: The objective was to investigate the efficacy and safety of nicotinamide supplementation in diabetic NAFLD patients. Design: This is a prospective randomized controlled open label study. Methods: Seventy diabetic NAFLD patients were randomly assigned either to the nicotinamide group ( n = 35) who received nicotinamide 1000 mg once daily for 12 weeks in addition to their antidiabetic therapy or the control group ( n = 35) who received their antidiabetic therapy only. The primary outcome was improvement in steatosis score, while secondary outcomes included assessment of liver stiffness, liver enzymes, lipid profile, insulin resistance, serum malondialdehyde, serum adiponectin, and patients’ quality of life (QOL). Results: Only 61 patients completed the study; 31 in the nicotinamide group and 30 in the control group. Comparisons between groups and within groups revealed nonsignificant changes in steatosis and fibrosis scores. However, significant reduction was observed in liver enzymes with a median decrease in alanine transaminase of 26.6% versus 0.74% in nicotinamide and control groups, respectively. After 12 weeks of treatment, the nicotinamide group showed significantly lower levels of low-density lipoprotein cholesterol ( p value = 0.004), total cholesterol ( p value = 0.006), and insulin resistance marker ( p value = 0.005) compared with control. Serum triglycerides, malondialdehyde, and adiponectin levels were all comparable between the two groups. Regarding QOL, a significant improvement was detected in the total scores and the activity and fatigue domains scores. Conclusion: Nicotinamide at a dose of 1000 mg daily was tolerable, improved metabolic abnormalities and QOL of diabetic NAFLD patients with no effect on liver fibrosis or steatosis. Trial Registration: The study was registered at clinicaltrials.gov and given the ID number: ‘NCT03850886’. https://clinicaltrials.gov/ct2/show/NCT03850886 .

show abstract

Reduction of fatty liver in rats by nicotinamide via the regeneration of the methionine cycle and the inhibition of aldehyde oxidase

Cited by 6 publications

References 42 publications

Changes of Volatile Flavor Compounds in Large Yellow Croaker (Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography–Ion Mobility Spectrometry and Principal Component Analysis

Changes of Volatile Flavor Compounds in Large Yellow Croaker (Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography–Ion Mobility Spectrometry and Principal Component Analysis

Nicotinamide supplementation alters plasma lipidomic profiles of peripartal dairy cows

Nicotinamide supplementation in diabetic nonalcoholic fatty liver disease patients: randomized controlled trial

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