Cholesterol-lowering effects of piceatannol, a stilbene from wine, using untargeted metabolomics

Tung Ting Sham, Meng Heng Li, Chi On Chan, Huan Zhang, Shun Wan Chan, Kam Wah Mok

Research output: Journal article publicationJournal articleAcademic researchpeer-review

10 Citations (Scopus)

Abstract

Piceatannol supplement significantly lowered the total cholesterols, low density lipoprotein cholesterol levels and the atherogenic index as compared to the HFD model which only have increased dietary cholesterol intake. Using untargeted mass spectrometry-based metabolomic platforms, multivariate statistics revealed that HFD significantly perturbed fatty acids, lysophospholipids, bile acids and conjugated bile acids. Reduced CYP7A1 protein expression and increase in glycocholate and taurodeoxycholate after piceatannol treatment suggested the conjugated bile acid might contribute to the cholesterol-lowering effect. For lipid profiles, lysoPC (20:2) and lysoPC (20:0) were decreased while the ratio of esterified arachidonic acid to esterified dihomo-γ linoleic acid was up-regulated for rats after piceatannol supplement. These results indicated that the therapeutic effect of piceatannol is associated with bile acid and fatty acid metabolisms and reduced absorption of dietary cholesterols.
Original languageEnglish
Pages (from-to)127-137
Number of pages11
JournalJournal of Functional Foods
Volume28
DOIs
Publication statusPublished - 1 Jan 2017

Keywords

  • GC-MS.
  • Hyperlipidemia
  • Metabolomics
  • Piceatannol
  • Polyphenols
  • UPLC-MS

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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