Regulatory effects of solid-state fermentation Baijiu on emotional state and lipid metabolism via the nNOS pathway
- 1Molecular Toxicology Key Laboratory of Sichuan Provincial Education Office, Department of Hygienic Toxicology and Pathology, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China
- 2Luzhou Pinchuang Technology Co. Ltd. /National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China
- 3Department of Food Science and Technology, College of Biomass and Engineering, Sichuan University, Chengdu 610065, China
Abstract
Solid-state fermentation Baijiu is a traditional Chinese liquor, among which Luzhou-flavor Baijiu (LFB) is one of the most widely consumed varieties. In this study, LFB was investigated to elucidate its chemical composition and its association with behavioral outcomes in mice. Chemical analysis identified abundant esters (1,010.4 mg/L) and minor acids/hydrocarbons in LFB. Behavioral assays showed that LFB (1.5 g/kg, ethanol-equivalent) increased sucrose preference and reduced immobility time in CRS mice. Mechanistically, LFB attenuated CRS-induced upregulation of hippocampal nNOS/iNOS and NO metabolites, and remodeled glycerophospholipid/sphingolipid profiles. These findings suggest that LFB modulates emotional state via nNOS/NO signaling and lipid metabolism. A chronic restraint stress (CRS) mouse model was employed to examine LFB-associated effects on stress-related emotional behaviors. Behavioral assays, RT-qPCR, and lipidomic analyses were conducted to assess behavioral outcomes and underlying molecular features. Administration of a low dose of LFB (1.5 g/kg) was associated with increased sucrose preference and reduced immobility time in the forced swimming test, reflecting modulation of stress-sensitive behavioral responses. At the molecular level, LFB exposure was accompanied by attenuation of CRS-induced nNOS upregulation, reduced NO-related metabolites, and marked remodeling of hippocampal lipid profiles, particularly involving glycerophospholipids, glycerolipids, and sphingolipids. Collectively, these findings indicate that LFB is associated with coordinated modulation of behavioral outcomes, nNOS-related signaling, and lipid metabolism in CRS-exposed mice, providing insights into the potential neurobiological relevance of traditional Chinese Baijiu.
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BibTeX
@article{chen2026regulatory,
title = {{Regulatory effects of solid-state fermentation Baijiu on emotional state and lipid metabolism via the nNOS pathway}},
author = {Xiaoqing Chen and Liang Xu and Yongkang Wu and Li Xiong and Zhangjun Huang and Ping Yang and Caihong Shen and Hong Gao and Wei Zhang and Yina Huang},
journal = {Food Innovation and Advances},
year = {2026},
month = oct,
doi = {10.48130/fia-0026-0047},
url = {https://doi.org/10.48130/fia-0026-0047},
note = {CC BY},
}
RIS
TY - JOUR
TI - Regulatory effects of solid-state fermentation Baijiu on emotional state and lipid metabolism via the nNOS pathway
AU - Xiaoqing Chen
AU - Liang Xu
AU - Yongkang Wu
AU - Li Xiong
AU - Zhangjun Huang
AU - Ping Yang
AU - Caihong Shen
AU - Hong Gao
AU - Wei Zhang
AU - Yina Huang
PY - 2026
DA - 2026/10/01
JO - Food Innovation and Advances
DO - 10.48130/fia-0026-0047
UR - https://doi.org/10.48130/fia-0026-0047
AB - Solid-state fermentation Baijiu is a traditional Chinese liquor, among which Luzhou-flavor Baijiu (LFB) is one of the most widely consumed varieties. In this study, LFB was investigated to elucidate its chemical composition and its association with behavioral outcomes in mice. Chemical analysis identified abundant esters (1,010.4 mg/L) and minor acids/hydrocarbons in LFB. Behavioral assays showed that LFB (1.5 g/kg, ethanol-equivalent) increased sucrose preference and reduced immobility time in CRS mice. Mechanistically, LFB attenuated CRS-induced upregulation of hippocampal nNOS/iNOS and NO metabolites, and remodeled glycerophospholipid/sphingolipid profiles. These findings suggest that LFB modulates emotional state via nNOS/NO signaling and lipid metabolism. A chronic restraint stress (CRS) mouse model was employed to examine LFB-associated effects on stress-related emotional behaviors. Behavioral assays, RT-qPCR, and lipidomic analyses were conducted to assess behavioral outcomes and underlying molecular features. Administration of a low dose of LFB (1.5 g/kg) was associated with increased sucrose preference and reduced immobility time in the forced swimming test, reflecting modulation of stress-sensitive behavioral responses. At the molecular level, LFB exposure was accompanied by attenuation of CRS-induced nNOS upregulation, reduced NO-related metabolites, and marked remodeling of hippocampal lipid profiles, particularly involving glycerophospholipids, glycerolipids, and sphingolipids. Collectively, these findings indicate that LFB is associated with coordinated modulation of behavioral outcomes, nNOS-related signaling, and lipid metabolism in CRS-exposed mice, providing insights into the potential neurobiological relevance of traditional Chinese Baijiu.
SN - 2836-774X
ER -