乳酸细菌发酵的中国卷心菜根的降脂作用
Byung-Min Oh1, Hyeon Hwa Oh1, Kyung Eun Moon1
1Department of Food Science and Technology, Jeonbuk National University, 567, Baekje-daero, Deokjin-gu, Jeonju, Jeonbuk 54896 Republic of Korea.
Food science and biotechnology
|February 16, 2026
概括
发酵的中国白菜根产品与乳杆菌菌株减少胆固醇和脂质在肝细胞中的积累. 植物乳杆菌JBLAB0101显示出从十字花的副产品中开发功能性食品的潜力.
科学领域:
- 生物化学 生物化学
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 升高的胆固醇和脂质积累有助于代谢疾病.
- 功能性食品提供了一个有希望的途径来管理脂质配置文件.
- 像中国白菜这样的十字植物蔬菜含有生物活性化合物.
研究的目的:
- 为了研究用菌植物JBLAB0101 (LP0101) 和Lactobacillus rhamnosus GG (LGG) 发酵的中国白菜根 (CR) 的降脂作用.
- 评估这些发酵产品对HepG2细胞细胞内脂质积累,胆固醇水平和脂质代谢基因表达的影响.
- 为了识别由发酵引起的菌株依赖的代谢变化.
主要方法:
- 用CRML (LGG发酵CR) 和CRMP (LP0101发酵CR) 处理了HepG2细胞.
- 细胞内脂质积累和总胆固醇的量化.
- 分析了关键脂质代谢基因 (SREBP-1,FAS,SREBP-2,HMGCR) 的表达.
- 使用UPLC-QTOF-MS进行了代谢物分析.
主要成果:
- 无论是CRML还是CRMP,都显著降低了HepG2细胞中的脂质积累和总胆固醇,而没有细胞毒性.
- 基因表达分析显示SREBP-1,FAS,SREBP-2和HMGCR的水平下降.
- 代谢物概况表明了取决于菌株的差异,CRMP显示了更多的生物活性化合物的变化,如基酸,3-酸和酸.
结论:
- 用LP0101和LGG发酵的中国白菜根产品显示出显著的脂质和胆固醇降低作用.
- 这些效应与参与脂质代谢的关键基因的调节有关.
- 植物乳杆菌 (Lactobacillus plantarum JBLAB0101) 是一种有前途的菌株,用于从十字花的副产品中开发功能性食品成分.
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