Protective Effect Of Ascorbic Acid Against 3-MCPD Esters-induced Kidney Injury And Development Of Vitamin C Beverages

3-monochloropropane-1,2-diol fatty acid esters(3-MCPD esters)are the products formed by the combination of 3-MCPD and fatty acids.3-MCPD esters are food hazards generated during the processing of oils,and their harmful effects have been demonstrated.However,there are no suitable methods to reduce the production of 3-MCPD esters during the processing of oils and the dietary intake of 3-MCPD esters,so nutritional intervention may be one of the best options currently available to mitigate the harmful effects of 3-MCPD esters on the body.In this study,the protective effect of ascorbic acid on 3-MCPD ester-induced renal injury was investigated in SD rats using a combination of lipidomic and proteomic techniques,and the specific experimental results are as follows:(1)A 28-day in vivo experiment was established based on SD rats.Rats were divided into control,ascorbic acid,toxicity and treatment groups to investigate the effect of different doses of ascorbic acid on 3-MCPD esters nephrotoxicity.Studies found that ascorbic acid could intervene in the elevation of renal organ index ingestion and inhibit the elevation of serum creatinine and urea nitrogen levels caused by 3-MCPD esters ingestion.Histopathological results showed that ascorbic acid could alleviate the symptoms of glomerular structural damage and renal inflammation induced by 3-MCPD esters.Compare with the toxic group,the results of oxidative stress parameters in rat kidneys showed that the levels of MDA and GSH decreased and the levels of T-AOC increased after ascorbic acid intake,and all of them showed dose-dependent changes.The above results indicated that ascorbic acid intake could improve the oxidative/antioxidant balance of rat kidney,reduce the inflammation of kidney and restore the kidney function.(2)Non-targeted lipidomic analysis on rat kidney samples based on UPLC-Q-Exactive technology.The results showed that a total of 183 lipids were significantly altered by 3-MCPD ester ingestion,while 46 lipids were significantly altered with the intervention of ascorbic acid.Further analysis showed that 3-MCPD ester intake mainly interfered with renal glycerophospholipid metabolism and sphingolipids;ascorbic acid could alleviate the renal injury induced by interfering with renal glycerophospholipid metabolism.After ROC analysis,38 lipids were defined as lipid biomarkers of 3-MCPD ester-induced renal injury,including 16 TG,14 PC,2 LPC,2 Me PC,1 GM3,1 CER,1 MGDG and 1 Zy E;MGDG(20:3＿22:4),SM(d18:1＿23:1)and TG(16:0＿22:6＿24:0)were identified as key lipids for ascorbic acid intervention in 3-MCPD ester-induced kidney injury.(3)Kidney samples were analyzed based on UPLC-Q-Exactive technology in combination with TMT quantitative proteomics.The results showed that the expression of a total of 807 proteins changed significantly after 3-MCPD ester intake,and a total of 41 proteins changed significantly after the intervention of ascorbic acid.GO functional enrichment analysis showed that 3-MCPD ester intake mainly affected the biological process of the kidney is redox process,the molecular function is oxidoreductase activity,and mainly affected the mitochondrial.KEGG pathway enrichment analysis showed the degradation of valine,leucine and isoleucine,drug metabolism-P450,metabolism of glycine,serine and threonine,cytochrome P450 on Biological processes of exogenous substances metabolism and oxidative phosphorylation were altered with the intake of 3-MCPD ester;pathways such as cholesterol metabolism were altered with the intervention of ascorbic acid.The results of protein interaction analysis showed high connectivity of Ndufa13,Ndufb10,Ndufa9,Ndufa15,Uqcrb,Cat,Acox3,Dao,Ehhadh and Cox5 a,which may be key proteins in 3-MCPD ester-induced kidney injury;while Apoa1,Bccip,Commd9 Snrpd1,Snrpd3,Snrpb2,Snrpc and Prpf19 may be key proteins for ascorbic acid intervention.(4)A vitamin C noni fruit drink was developed using Lactobacillus casei fermentation.Lactobacillus casei was used to ferment Noni,and the relevant indexes of the beverage were tested.The results showed that fermentation significantly improved the taste of noni fruit drinks,with significant improvements in the tissue state,taste,odor and overall acceptability of noni fruit drinks,but no significant changes in color scores.Fermentation reduced the p H and soluble solids content of the beverage,and was proportional to the fermentation time.After testing the color index,it was found that fermentation had no significant effect on the color of noni fruit beverage,but significantly reduced its hue value.In addition,the vitamin C content of the beverage did not change with the fermentation of Lactobacillus casei,and the vitamin C content of the fermented noni fruit beverage prepared by this process was about 12.5 mg/100 g.