益生菌发酵番茄具有肝脂代谢调节效应:物理化学性质,生物活性和潜在生物活性化合物的分析
Benliang Wei1,2, Wendi Zheng1,2, Zhen Peng1,2
1State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China. xiongtao0907@163.com.
Food & function
|April 9, 2024
概括
乳植物菌植物 (LP) 发酵增强番茄的发酵.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 之前的研究表明,发酵的西红 Lactiplantibacillus plantarum (LP) 可以缓解肥胖.
- 需要进一步研究LP发酵对番茄特性和减轻肥胖的影响.
研究的目的:
- 分析LP发酵对番茄物理化学特性,生物活性和肝脏脂质代谢的影响.
- 为了确定发酵番茄中潜在的生物活性化合物,负责减肥效应.
主要方法:
- 茄子的LP发酵,物理化学分析,生物活性测定 (消化酶抑制,抗氧化活性).
- 对肝脂代谢和AMPK通路激活的西部斑分析.
- UHPLC-Q-TOF/MS非向代谢和细胞培养试验 (HepG2细胞).
主要成果:
- LP发酵增加了有机酸,氨基酸,,黄和生物活性.
- 发酵番茄,特别是活益生菌发酵番茄 (LFT),通过AMPK激活减少了肝脏脂质的积累.
- 伊里斯佛罗伦丁和homoeriodictyol被确定为增强AMPK表达和减少脂质积累的关键化合物.
结论:
- LP发酵显著提高了西红的生物活性.
- 通过AMPK通路激活,LFT显示了通过AMPK通路激活来缓解肥胖和脂质代谢障碍的潜力.
- 虹膜佛罗伦丁和homoeriodictyol是LFT中潜在的生物活性化合物,对代谢健康有影响.
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