{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,14]],"date-time":"2026-07-14T17:54:43Z","timestamp":1784051683138,"version":"3.55.0"},"reference-count":50,"publisher":"Oxford University Press (OUP)","license":[{"start":{"date-parts":[[2022,8,3]],"date-time":"2022-08-03T00:00:00Z","timestamp":1659484800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/academic.oup.com\/journals\/pages\/open_access\/funder_policies\/chorus\/standard_publication_model"}],"funder":[{"name":"Active Components and Function Evaluation of Danxi Hongqu Rice Wines","award":["202205410610167"],"award-info":[{"award-number":["202205410610167"]}]},{"name":"Taif University Researchers Supporting Project","award":["TURSP-2020\/09"],"award-info":[{"award-number":["TURSP-2020\/09"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:sec>\n                  <jats:title>Aim<\/jats:title>\n                  <jats:p>This study evaluated the possible protective impact of different vintages of Hongqu rice wines on metabolic syndrome (MetS) in rats induced by high-fat\/high-fructose diet (HFFD).<\/jats:p>\n               <\/jats:sec>\n               <jats:sec>\n                  <jats:title>Methods<\/jats:title>\n                  <jats:p>Rats were randomly divided into six groups and treated with (a) basal diet (13.9\u00a0kJ\/g); (b) HFFD (20.0% w\/w lard and 18.0% fructose, 18.9\u00a0kJ\/g) and (c\u2013f) HFFD with 3-, 5-, 8- and 15-year-aged Hongqu rice wines (9.96\u00a0ml\/kg body weight), respectively, at an oral route for 20\u00a0weeks.<\/jats:p>\n               <\/jats:sec>\n               <jats:sec>\n                  <jats:title>Results<\/jats:title>\n                  <jats:p>Hongqu rice wines could alleviate HFFD-induced augment of body weight gain and fat accumulation, and the release of pro-inflammatory cytokines. Glycolipid metabolic abnormalities caused by HFFD were ameliorated after Hongqu rice wines consumption by lowering levels of fasting insulin, GSP, HOMA-IR, AUC of OGTT and ITT, and lipid deposition (reduced contents of TG, TC, FFA and LDL-C, and elevated HDL-C level) in the serum and liver, probably via regulating expressions of genes involving in IRS1\/PI3K\/AKT pathway, LDL-C uptake, fatty acid \u03b2-oxidation, and lipolysis, export and synthesis of TG. In addition, concentrations of MDA and blood pressure markers (ANG-II and ET-1) declined, and activities of antioxidant enzymes (SOD and CAT) were improved in conditions of Hongqu rice wines compared to those in the HFFD group. Eight-year-aged Hongqu rice wine produced a more effective effect on alleviating HFFD-caused MetS among different vintages of Hongqu rice wines.<\/jats:p>\n               <\/jats:sec>\n               <jats:sec>\n                  <jats:title>Conclusion<\/jats:title>\n                  <jats:p>To sum up, Hongqu rice wines exhibited ameliorative effects on HFFD-induced MetS in rats based on antiobesity, antihyperlipidemic, antihyperglycemic, antioxidant, anti-inflammatory and potential antihypertensive properties.<\/jats:p>\n               <\/jats:sec>","DOI":"10.1093\/alcalc\/agac033","type":"journal-article","created":{"date-parts":[[2022,8,4]],"date-time":"2022-08-04T04:39:24Z","timestamp":1659587964000},"source":"Crossref","is-referenced-by-count":4,"title":["Hongqu Rice Wines Ameliorate High-Fat\/High-Fructose Diet-Induced Metabolic Syndrome in Rats"],"prefix":"10.1093","author":[{"given":"Nanhai","family":"Zhang","sequence":"first","affiliation":[{"name":"Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing 100083 , China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fang","family":"Kong","sequence":"additional","affiliation":[{"name":"Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing 100083 , China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoxuan","family":"Jing","sequence":"additional","affiliation":[{"name":"Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing 100083 , China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingxuan","family":"Zhou","sequence":"additional","affiliation":[{"name":"Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing 100083 , China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liang","family":"Zhao","sequence":"additional","affiliation":[{"name":"Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University , Beijing 100048 , China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mohamed Mohamed","family":"Soliman","sequence":"additional","affiliation":[{"name":"Clinical Laboratory Sciences Department, Turabah University College, Taif University , P.O. 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