Yan Xian-Tao, Zhang Wenmiao, Zhang Yanyan, Zhang Ziqi, Chen Dawei, Wang Wenqiong, Ma Wenlong, Qu Hengxian, Qian Jian-Ya, Gu Ruixia
College of Food Science and Engineering, Yangzhou University, Yangzhou 225012, China.
Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou 225127, China.
Foods. 2022 Apr 23;11(9):1221. doi: 10.3390/foods11091221.
Obesity is a common global problem. There are many fat-reducing herbal prescriptions in traditional Chinese medicine that have been proven to be safe and functional during long-term application. Microbial fermentation can improve the efficacy of herbal medicine and improve the unsavory flavor. In this study, Shenheling extract (SHLE) composed of six medicine food homology materials was used as the research object. The purpose of this study was to evaluate the effects of Lactobacillusfermentum grx08 fermentation on the antiobesity efficacy and flavor of SHLE. We found that L. fermentum grx08 grew well in SHLE. After 72 h of fermentation, the total polysaccharides, total flavonoids, total polyphenols and total saponins of SHLE decreased, but the lipase inhibitory activity and total antioxidant capacity (FRAP) were significantly increased (p < 0.01). There were no significant differences in the α-glucosidase inhibition rate and DPPH· clearance rate before or after fermentation (p > 0.05). In addition, the fermentation reduces the unpleasant flavors of SHLE such as bitterness and grassy and cassia flavors. This study demonstrates that SHLE fermented by L. fermentum grx08 improved some anti-obesity functions and improved the unpleasant flavor.
肥胖是一个常见的全球性问题。中医中有许多减脂草药方剂，长期应用已被证明是安全且有效的。微生物发酵可以提高草药的功效，并改善其不良气味。本研究以由六种药食同源材料组成的参荷苓提取物（SHLE）为研究对象。本研究的目的是评估发酵乳杆菌grx08发酵对SHLE抗肥胖功效和风味的影响。我们发现发酵乳杆菌grx08在SHLE中生长良好。发酵72小时后，SHLE的总多糖、总黄酮、总多酚和总皂苷含量降低，但脂肪酶抑制活性和总抗氧化能力（FRAP）显著增加（p < 0.01）。发酵前后α-葡萄糖苷酶抑制率和DPPH·清除率无显著差异（p > 0.05）。此外，发酵减少了SHLE的苦味、草味和桂皮味等不良气味。本研究表明，发酵乳杆菌grx08发酵的SHLE改善了一些抗肥胖功能，并改善了不良气味。
Zotero 插件
