Metabolome Analysis of the Effects of Sake Lees on Adipocyte Differentiation and Lipid Accumulation
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Cell Culture
2.3. Oil Red O Stain
2.4. Metabolome Analysis
2.5. Analysis of Free Amino Acids in Cell Culture Medium by High-Performance Liquid Chromatography
2.6. Statistical Analysis
3. Results
3.1. Lipid Accumulation
3.2. Metabolome Analysis
3.3. Analysis of BCAAs in Cell Culture Medium
4. Discussion
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Composition | Content (g/100g) |
---|---|
Protein | 57.4 |
Fat | 5.4 |
Carbohydrate | 29.6 |
Moisture | 6.5 |
Ash | 1.1 |
Dietary fiber | 25.7 |
Metabolites | Day 4 | Day 8 | ||
---|---|---|---|---|
p Value | Fold Induction | p Value | Fold Induction | |
Pyruvic acid | 0.0055 | 0.76 | 0.3270 | 1.11 |
Lactic acid | 0.0002 | 0.67 | 0.1753 | 1.19 |
Glycolic acid | 0.2290 | 0.91 | 0.0019 | 1.38 |
Alanine | 0.1153 | 0.63 | 0.0358 | 3.06 |
2-keto-isovaleric acid | 0.8862 | 0.96 | 0.0436 | 2.81 |
Glycine | 0.8704 | 1.07 | 0.0371 | 2.99 |
2-Hydroxybutyric acid | 0.2360 | 0.84 | 0.0003 | 1.84 |
Sarcosine | 0.4409 | 1.09 | 0.0076 | 1.54 |
2-Aminoisobutyric acid | 0.0167 | 1.21 | 0.00002 | 1.51 |
3-Hydroxybutyric acid | 0.0025 | 0.69 | 0.0507 | 1.36 |
3-Aminopropanoic acid | 0.0080 | 0.26 | 0.1166 | 2.78 |
Acetoacetic acid | 0.1156 | 0.80 | 0.0169 | 1.69 |
3-Hydroxyisovaleric acid | 0.1585 | 0.91 | 0.0152 | 1.56 |
Valine | 0.0192 | 0.68 | 0.0070 | 1.67 |
Dihydroxyacetone | 0.0024 | 0.56 | 0.1078 | 1.47 |
2-Aminoethanol | 0.1878 | 0.87 | 0.0003 | 1.79 |
Glycerol | 0.0036 | 0.84 | 0.0021 | 1.38 |
Leucine | 0.0327 | 0.57 | 0.0225 | 1.60 |
Octanoic acid | 0.0417 | 1.29 | 0.1766 | 1.32 |
Phosphoric acid | 0.9007 | 1.01 | 0.0067 | 1.64 |
Isoleucine | 0.0075 | 0.59 | 0.0043 | 1.92 |
Proline | 0.0151 | 0.52 | 0.0080 | 2.54 |
Succinic acid | 0.0011 | 0.56 | 0.0452 | 1.53 |
Glyceric acid | 0.0019 | 0.58 | 0.5820 | 1.13 |
Uracil | 0.0023 | 0.73 | 0.0786 | 1.29 |
Serine | 0.0129 | 0.41 | 0.0022 | 2.39 |
Fumaric acid | 0.5168 | 0.95 | 0.0037 | 1.65 |
Homoserine | 0.1694 | 1.14 | 0.0272 | 1.95 |
Nonanoic acid | 0.0633 | 1.14 | 0.0063 | 1.47 |
Threonine | 0.0232 | 0.63 | 0.0010 | 2.73 |
Glutaric acid | 0.0992 | 0.77 | 0.0347 | 1.74 |
Citramalic acid | 0.1531 | 0.89 | 0.0114 | 2.03 |
Threitol | 0.0383 | 0.79 | 0.0498 | 1.83 |
Malic acid | 0.0428 | 0.78 | 0.0492 | 1.83 |
meso-Erythritol | 0.0023 | 0.81 | 0.0374 | 1.84 |
Aspartic acid | 0.0231 | 0.56 | 0.0001 | 2.04 |
3-Aminoglutaric acid | 0.0252 | 0.56 | 0.0001 | 2.03 |
4-Hydroxyproline | 0.0102 | 0.61 | 0.0128 | 2.51 |
Methionine | 0.0153 | 0.59 | 0.0027 | 2.31 |
4-Aminobutyric acid | 0.0670 | 1.15 | 0.0056 | 2.75 |
5-Oxoproline | 0.1823 | 0.88 | 0.0206 | 2.30 |
Cysteine | 0.0100 | 0.53 | 0.0011 | 2.18 |
Creatinine | 0.1297 | 0.78 | 0.0026 | 1.61 |
2-ketoglutaric acid | 0.7964 | 1.04 | 0.0071 | 1.99 |
Glutamic acid | 0.0148 | 0.55 | 0.0041 | 1.75 |
5-Aminovaleric acid | 0.3171 | 1.18 | 0.0010 | 2.03 |
Xylose | 0.0136 | 0.85 | 0.0268 | 2.05 |
Phenylalanine | 0.0030 | 0.63 | 0.0077 | 2.33 |
Lyxose | 0.8255 | 0.98 | 0.0004 | 1.46 |
Arabinose | 0.0074 | 0.80 | 0.0164 | 1.84 |
Ribulose | 0.6849 | 0.93 | 0.0118 | 1.39 |
Lauric acid | 0.0909 | 1.08 | 0.0062 | 1.41 |
Ribose | 0.5429 | 1.05 | 0.0007 | 1.48 |
Homocysteine | 0.0041 | 0.63 | 0.0285 | 2.02 |
Asparagine | 0.0864 | 0.65 | 0.0045 | 2.04 |
Xylitol | 0.0292 | 0.72 | 0.0095 | 1.85 |
Arabitol | 0.2740 | 1.04 | 0.0001 | 1.42 |
2-Deoxy-glucose | 0.5964 | 1.03 | 0.00004 | 1.42 |
Orotic acid | 0.0001 | 0.72 | 0.0005 | 1.74 |
Isocitric acid | 0.0440 | 1.40 | 0.0623 | 2.95 |
2-Aminopimelic acid | 0.0256 | 1.50 | 0.0350 | 3.09 |
Citric acid | 0.0306 | 1.50 | 0.0343 | 3.16 |
Ornithine | 0.7128 | 0.88 | 0.0249 | 1.84 |
Glycyl-Glycine | 0.1939 | 0.90 | 0.0045 | 1.54 |
Cadaverine | 0.0463 | 0.84 | 0.0039 | 1.47 |
Mannose | 0.0048 | 0.73 | 0.0174 | 1.78 |
Glucose | 0.0015 | 0.47 | 0.3026 | 2.10 |
Galacturonic acid | 0.1774 | 0.87 | 0.0058 | 1.84 |
Glucuronic acid | 0.1764 | 0.87 | 0.0069 | 1.84 |
Tryptamine | 0.0584 | 0.82 | 0.0219 | 1.85 |
Glucaric acid | 0.0272 | 0.72 | 0.0077 | 1.71 |
Palmitoleic acid | 0.0024 | 2.13 | 0.0508 | 1.41 |
Inositol | 0.2936 | 0.91 | 0.0014 | 1.43 |
Margaric acid | 0.0337 | 1.14 | 0.0023 | 1.38 |
Kynurenine | 0.0583 | 0.73 | 0.0002 | 1.54 |
2,3-bisphosphoglyceric acid | 0.0936 | 0.77 | 0.0005 | 1.58 |
Cystamine | 0.0408 | 0.78 | 0.0091 | 1.43 |
Elaidic acid | 0.9684 | 0.98 | 0.0328 | 1.29 |
Stearic acid | 0.9072 | 1.01 | 0.0042 | 1.37 |
Maltose | 0.0141 | 0.78 | 0.1247 | 1.67 |
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Motono, Y.; Nishiumi, S.; Yoshida, M.; Takaoka, M. Metabolome Analysis of the Effects of Sake Lees on Adipocyte Differentiation and Lipid Accumulation. Fermentation 2023, 9, 300. https://doi.org/10.3390/fermentation9030300
Motono Y, Nishiumi S, Yoshida M, Takaoka M. Metabolome Analysis of the Effects of Sake Lees on Adipocyte Differentiation and Lipid Accumulation. Fermentation. 2023; 9(3):300. https://doi.org/10.3390/fermentation9030300
Chicago/Turabian StyleMotono, Yuki, Shin Nishiumi, Masaru Yoshida, and Motoko Takaoka. 2023. "Metabolome Analysis of the Effects of Sake Lees on Adipocyte Differentiation and Lipid Accumulation" Fermentation 9, no. 3: 300. https://doi.org/10.3390/fermentation9030300