Effects of fermented Arctium lappa L. root by Lactobacillus casei on hyperlipidemic mice

• Main Authors: MingJu Chen (Author), Yuxiao Wu (Author), Hongxuan Yang (Author), Tianfeng Liu (Author), Tongkun Han (Author), Wangqiang Dai (Author), Junyue Cen (Author), Fan Ouyang (Author), Jingjing Chen (Author), Jianxin Liu (Author), Lin Zhou (Author), Xuguang Hu (Author)
• Format: Book
• Published: Frontiers Media S.A., 2024-10-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Summary

IntroductionThis study aimed to establish a fermentation system based on Lactobacillus casei (LC) and Arctium lappa L. root (AR) to investigate its effects. The objectives included comparing metabolite profiles pre- and post-fermentation using untargeted metabolomics and evaluating the impact of LC-AR in high-fat diet-induced hyperlipidemic mice.MethodsUntargeted metabolomics was used to analyze differences in metabolites before and after fermentation. In vitro antioxidant activity, liver injury, lipid levels, pro-inflammatory cytokine levels, and cholesterol-related mRNA expression were assessed. 16S rRNA sequencing was conducted to evaluate changes in gut microbiota composition.ResultsLC-AR exhibited stronger antioxidant activity and higher metabolite levels than AR. It also improved liver injury as well as better regulation of lipid levels, pro-inflammatory cytokine levels, and cholesterol-related mRNA. 16S rRNA analysis revealed that LC-AR decreased the Firmicutes/Bacteroidetes ratio, which correlated negatively with triglycerides, total cholesterol, and low-density lipoprotein cholesterol levels.DiscussionThese findings suggest that LC-AR may serve as a promising functional food and drug raw material for improving hyperlipidemia, particularly through its beneficial effects on gut microbiota and lipid regulation.

Item Description

1663-9812
10.3389/fphar.2024.1447077