College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Food Res Int. 2022 Jul;157:111396. doi: 10.1016/j.foodres.2022.111396. Epub 2022 May 23.
This study investigated the effect of FBP (fermented blueberry pomace by the mixture of Lactobacillus rhamnosus GG and Lactobacillus plantarum-1) on hyperlipidemia in high-fat diet (HFD)-induced C57BL/6J obese mice. The results indicated that FBP significantly reduced the weight gain, liver and fat indexes, and hyperlipidemia of HFD mice. Serum TC, TG, and LDL-C in HFD mice were significantly decreased through supplementation with FBP, and serum SOD, GSH-Px, CAT, and T-AOC in H-FBP group were increased by 28.25%, 26.84%, 23.30%, and 19.79%, respectively. Furthermore, FBP reduced the activity of ALT, AST, and LPS; down-regulated the expression of inflammation-related cytokines (TNF-α, IL-1β, and IL-6); and improved lipid metabolism by up-regulating PPAR-α and down-regulating SREBP-1 and FAS. Thus, FBP alleviated obesity, liver injury, and inflammation caused by a HFD by increasing antioxidant capacity and reducing leptin production, indicating that FBP is a nutrient-rich beverage with the potential to relieve obesity. Generally, this study highlightsed a new use of blueberry pomace.
本研究探讨了 FBP（鼠李糖乳杆菌 GG 和植物乳杆菌-1 的混合物发酵蓝莓渣）对高脂饮食（HFD）诱导的 C57BL/6J 肥胖小鼠高脂血症的影响。结果表明，FBP 可显著降低 HFD 小鼠的体重增加、肝脏和脂肪指数以及高脂血症。通过补充 FBP，HFD 小鼠的血清 TC、TG 和 LDL-C 显著降低，H-FBP 组血清 SOD、GSH-Px、CAT 和 T-AOC 分别增加了 28.25%、26.84%、23.30%和 19.79%。此外，FBP 降低了 ALT、AST 和 LPS 的活性；下调了炎症相关细胞因子（TNF-α、IL-1β 和 IL-6）的表达；并通过上调 PPAR-α和下调 SREBP-1 和 FAS 来改善脂质代谢。因此，FBP 通过增加抗氧化能力和减少瘦素的产生来减轻 HFD 引起的肥胖、肝损伤和炎症，表明 FBP 是一种具有缓解肥胖潜力的富营养饮料。总的来说，本研究强调了蓝莓渣的新用途。
