Abstract
Background: Dietary sphingomyelin was showed to inhibit the uptake of lipids in mice fed with a high-fat diet, however, the effect of sphingomyelin on normal diet was on reported. The current study aims to examine the effects of sphingomyelin extracts from yak butter on hepatic steatosis and inflammation in C57/B6J mice fed with a normal diet. Methods: A UHPLC-QTOF-MS based lipidomics method was utilized to screen the liver metabolites and predict the dominant potential metabolic pathways after sphingomyelin feeding. Results: The results showed that sphingomyelin extracts reduced the accumulation of lipid droplets, suppressed the expression of pro-inflammatory factors IFN -γ, IL-6 and TNF - α, synchronously, promoted the expression of anti-inflammatory factors IL-10, IL-4 and IL-1Ra. In addition, sphingomyelin extracts exhibited the modulation on liver lipid metabolism when supplement sphingomyelin in normal diet for one month and five months. Specifically, 16, 68 different metabolites and 2, 6 metabolic pathways were identified by quantitative lipidomics, respectively. Six CERs including Cer(d18:1/18:0), Cer(d18:1/20:0), Cer(d17:1/22:0), Cer(d17:1/24:1), Cer(d17:1/24:0) and Cer(d17:0/26:1), six SMs including SM(d15:0/24:1), SM(d14:0/26:1), SM(d14:1/24:1), SM(d15:1/22:0), SM(d15:1/24:1) and SM(d19:1/26:1), and PS(18:1/22:6) were identified and can be used as potential biomarkers of steatosis and inflammation.Conclusions: This study highlighted the effects of yak butter sphingomyelin on hepatic steatosis, tissue inflammation and lipid metabolism of mice under a normal diet.