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基于非向代谢的网络药理学揭示了发酵米对抗肥胖的有效性

Kaliyan Barathikannan^1,2, Ramachandran Chelliah^3,4, Annadurai Vinothkanna^5,6

¹Agricultural and Life Science Research Institute, Kangwon National University, Chuncheon, 24341, Korea.

NPJ science of food

|March 30, 2024

概括

益生菌发酵增强棕FBR-1741,显示出显著的抗肥胖作用. 这种品种对开发功能性食品充满希望,以打击全球肥胖率的上升.

科学领域:

营养科学营养科学
食品科学食品科学食品科学
生物技术是生物技术.

背景情况:

全球肥胖发病率正在显著上升.
米具有对肥胖管理有益的代谢特性.
增强棕的生物活性化合物可以提高其抗肥胖潜力.

研究的目的:

通过使用Pediococcus acidilacti MNL5.5评估九种米品种的益生菌发酵.
增强生物活性代谢物并评估它们的抗肥胖疗效.
为了确定最有效的米品种,用于功能性食品的发展.

主要方法:

九种米品种被Pediococcus acidilacti MNL5.5进行发酵.
进行了体外测试 (胰腺脂酶抑制,DPPH,ABTS).
使用UHPLC-Q-TOF-MS/MS和网络药理学进行代谢物和标分析.
使用C. elegans肥胖模型来验证疗效.

主要成果:

FBR-1741表现出最高的胰腺脂酶抑制功效 (87.6%),DPPH (358.5毫克特罗洛克斯等值/100克DW) 和ABTS (362.5毫克特罗洛克斯等值/100克DW) 值.
在UHPLC-Q-TOF-MS/MS中,FBR-1741.1的代谢物发生了显著的变化.
网络药理学确定了关键的多代谢物和与肥胖相关的目标.
FBR-1741的使用改善了C. elegans的寿命,降低了甘油三,并抑制了与脂肪相关的基因表达.

结论:

益生菌发酵显著增强棕米的抗肥胖特性,特别是品种FBR-1741.
FBR-1741显示出强大的生物活性代谢物概况和对与肥胖相关的标的有效性.
增强的FBR-1741是旨在控制肥胖的功能性食品的有希望的候选者.

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