Scholarlink

<p>This study evaluated the lipid-lowering effects of Chinese cabbage roots (CR)- supplemented products fermented <i>Lactobacillus plantarum</i> JBLAB0101 (LP0101) and <i>Lactobacillus rhamnosus</i> GG (LGG) in HepG2 cells. The fermented products, CRML (LGG-fermented CR) and CRMP (LP0101-fermented CR), were assessed for their effects on intracellular lipid accumulation, cholesterol levels, and lipid metabolism-related gene expression. Both products significantly reduced lipid accumulation and total cholesterol without cytotoxicity, and were associated with decreased expression of SREBP-1, FAS, SREBP-2, and HMGCR in HepG2 cells. UPLC-QTOF-MS-based metabolite profiling revealed strain-dependent differences, with CRMP showing more changes in bioactive metabolites such as hydroxyphenyllactic acid, 3-phenyllactic acid, and sinapic acid. While both strains exerted lipid- and cholesterol-lowering effects consistent with modulation of lipid metabolism, these findings suggest that <i>L. plantarum</i> JBLAB0101 may serve as a promising fermentation strain for developing functional food ingredients from cruciferous by-products.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Lipid-lowering effects of lactic acid bacteria-fermented Chinese cabbage roots

  • 期刊论文

  • 发表日期：

    2025年11月24日

查看全文
  • Byung-Min Oh,
  • Hyeon Hwa Oh,
  • Kyung Eun Moon,
  • Suyeon Gu,
  • Geun-Seoup Song

摘要

This study evaluated the lipid-lowering effects of Chinese cabbage roots (CR)- supplemented products fermented Lactobacillus plantarum JBLAB0101 (LP0101) and Lactobacillus rhamnosus GG (LGG) in HepG2 cells. The fermented products, CRML (LGG-fermented CR) and CRMP (LP0101-fermented CR), were assessed for their effects on intracellular lipid accumulation, cholesterol levels, and lipid metabolism-related gene expression. Both products significantly reduced lipid accumulation and total cholesterol without cytotoxicity, and were associated with decreased expression of SREBP-1, FAS, SREBP-2, and HMGCR in HepG2 cells. UPLC-QTOF-MS-based metabolite profiling revealed strain-dependent differences, with CRMP showing more changes in bioactive metabolites such as hydroxyphenyllactic acid, 3-phenyllactic acid, and sinapic acid. While both strains exerted lipid- and cholesterol-lowering effects consistent with modulation of lipid metabolism, these findings suggest that L. plantarum JBLAB0101 may serve as a promising fermentation strain for developing functional food ingredients from cruciferous by-products.