Black Goji Berry (Lycium ruthenicum) Juice Fermented with Lactobacillus rhamnosus GG Enhances Inhibitory Activity against Dipeptidyl Peptidase-IV and Key Steps of Lipid Digestion and Absorption

被引：5

作者：

Kamonsuwan, Kritmongkhon ^{[1
]}

Balmori, Vernabelle ^{[2
]}

Marnpae, Marisa ^{[3
]}

Chusak, Charoonsri ^{[1
]}

Thilavech, Thavaree ^{[4
]}

Charoensiddhi, Suvimol ^{[5
]}

Smid, Scott ^{[6
]}

Adisakwattana, Sirichai ^{[1
]}

机构：

[1] Chulalongkorn Univ, Fac Allied Hlth Sci, Ctr Excellence Phytochem & Funct Food Clin Nutr, Dept Nutr & Dietet, Bangkok 10330, Thailand

[2] Southern Leyte State Univ, Dept Food Sci & Technol, Sogod 6606, Philippines

[3] Chulalongkorn Univ, Halal Sci Ctr, Bangkok 10330, Thailand

[4] Mahidol Univ, Fac Pharm, Dept Food Chem, Bangkok 10400, Thailand

[5] Kasetsart Univ, Fac Agroind, Dept Food Sci & Technol, Bangkok 10900, Thailand

[6] Univ Adelaide, Fac Hlth & Med Sci, Sch Biomed, Discipline Pharmacol, Adelaide, SA 5000, Australia

来源：

ANTIOXIDANTS | 2024年 / 13卷 / 06期

关键词：

black goji berry; Lactobacillus rhamnosus; anthocyanins; flavonoids; non-volatile metabolite profiling; PANCREATIC LIPASE; CHOLESTEROL; IMPROVEMENT; PLANTARUM;

D O I：

10.3390/antiox13060740

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

With the global increase in hyperglycemia and hyperlipidemia, there is an urgent need to explore dietary interventions targeting the inhibition of dipeptidyl peptidase-IV (DPP-IV) and lipid digestion and absorption. This study investigated how Lactobacillus rhamnosus GG (LGG) affects various aspects of black goji berry (BGB) (Lycium ruthenicum Murr.) juice, including changes in physicochemical and functional properties, as well as microbiological and sensory attributes. Throughout the fermentation process with 2.5-10% (w/v) BGB, significantly improved probiotic viability, lactic acid production, and decreased sugar content. While total flavonoids increase, anthocyanins decrease, with no discernible change in antioxidant activities. Metabolite profiling reveals elevated phenolic compounds post-fermentation. Regarding the inhibition of lipid digestion and absorption, fermented BGB exhibits improved bile acid binding, and disrupted cholesterol micellization by approximately threefold compared to non-fermented BGB, while also increasing pancreatic lipase inhibitory activity. Furthermore, a decrease in cholesterol uptake was observed in Caco-2 cells treated with fermented BGB (0.5 mg/mL), with a maximum reduction of 16.94%. Fermented BGB also shows more potent DPP-IV inhibition. Sensory attributes are significantly improved in fermented BGB samples. These findings highlight the potential of BGB as a bioactive resource and a promising non-dairy carrier for LGG, enhancing its anti-hyperglycemic and anti-hyperlipidemic properties.

引用

页数：20