Jia Mingjie, Luo Jiayuan, Zhao Zhuohao, Jiang Lu, Bao Yihong, Huo Junwei
State Key Laboratory of Woody Oil Resources Utilization, Northeast Forestry University, Harbin 150040, China.
College of Life Sciences, Northeast Forestry University, Harbin 150040, PR China.
Food Chem X. 2025 Jul 30;29:102852. doi: 10.1016/j.fochx.2025.102852. eCollection 2025 Jul.
This study systematically investigated the molecular mechanism of the physicochemical properties, bioactive compound spectrum, and lipid-lowering activity of fermented L. juice (FLJ) by sequential fermentation of compound lactic acid bacteria and yeast. The results indicated that compared to other methods, the sequential fermentation strategy (SFL-Y) could significantly enhance the levels of bioactive substances (flavonoids, SOD enzyme) and lipid-lowering activity. Using LC-MS techniques, 193 differential metabolites were detected after fermentation, including changes in 14 major chemical components such as organic acids, amino acids, and flavonoids. In addition, phenylpropanoid biosynthesis and linoleic acid metabolism were the core pathways in the SFL-Y fermentation process. Regarding lipid-lowering activity, network pharmacology and molecular docking validated the interaction between key metabolites (9,10-epoxylinoleic acid, 9,10-DHOME) and hyperlipidemia targets (CXCL8, IL1B, MAPK14), elucidating their molecular mechanisms of lipid-lowering. This study provides a theoretical basis for developing functional fermented beverages through microbial community synergy and metabolic regulation.
本研究通过复合乳酸菌和酵母的顺序发酵，系统地研究了发酵李汁（FLJ）的理化性质、生物活性化合物谱和降脂活性的分子机制。结果表明，与其他方法相比，顺序发酵策略（SFL-Y）可显著提高生物活性物质（黄酮类化合物、超氧化物歧化酶）的水平和降脂活性。采用液相色谱-质谱联用技术，发酵后检测到193种差异代谢物，包括有机酸、氨基酸和黄酮类化合物等14种主要化学成分的变化。此外，苯丙烷生物合成和亚油酸代谢是SFL-Y发酵过程中的核心途径。关于降脂活性，网络药理学和分子对接验证了关键代谢物（9,10-环氧亚油酸、9,10-DHOME）与高脂血症靶点（CXCL8、IL1B、MAPK14）之间的相互作用，阐明了它们的降脂分子机制。本研究为通过微生物群落协同作用和代谢调控开发功能性发酵饮料提供了理论依据。
