Mechanism study on the enhancement of bile acid-binding capacity in corn by-product juice via Lactiplantibacillus plantarum HY127 fermentation.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-12-24 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2024.102111

Huanyong Lv, Xiaohui Tang, Jian Zhang, Menghan Ma, Xinyi Li, Zhenjie Zheng, Yunhe Xu, Lili Zhang

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Abstract

Hyperlipidemia is a common endocrine metabolic disease in humans. Long-term medications often have adverse effects, making the search for safer and more effective treatments crucial. This study aimed to explore the impacts and mechanisms of Lactiplantibacillus plantarum HY127 fermentation on enhancing bile acid-binding capacity (BABC). We fermented corn by-product juice (CBJ) by HY127 and investigated the BABC of HY127 bacterial cells and their metabolites. Our results indicated that HY127 cells (95.25 %) played a major role in enhancing BABC, with metabolites (31.50 %-66.41 %) also contributing. Compared to unfermented CBJ, the contents of phenolics, flavonoids, polysaccharides, and organic acids were significantly higher. Non-targeted metabolomics revealed upregulated amino acids, alkaloids, terpenoids, and other bioactive substances associated with BABC in the supernatant. This study confirmed that HY127 fermentation enhances the BABC of CBJ (increased by 32.02 %-78.76 %), providing a research foundation and technical reference for the development of LAB-fermented corn by-product beverages with hypolipidemic activities.

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植物乳杆菌HY127发酵提高玉米副产物汁液胆汁酸结合能力的机理研究。

高脂血症是人类常见的内分泌代谢性疾病。长期用药往往有副作用，因此寻找更安全、更有效的治疗方法至关重要。本研究旨在探讨植物乳杆菌HY127发酵对提高胆汁酸结合能力（BABC）的影响及其机制。利用HY127发酵玉米副产物汁（CBJ），研究了HY127细菌细胞及其代谢产物的BABC含量。结果表明，HY127细胞（95.25%）在提高BABC中起主要作用，代谢物（31.50% - 66.41%）也起作用。与未发酵的CBJ相比，酚类物质、黄酮类、多糖和有机酸的含量显著增加。非靶向代谢组学显示，上清液中与BABC相关的氨基酸、生物碱、萜类和其他生物活性物质上调。本研究证实，HY127发酵可提高CBJ的BABC（提高32.02% ~ 78.76%），为开发具有降血脂活性的实验室发酵玉米副产物饮料提供了研究基础和技术参考。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.