Hypolipidemic and Antioxidant Effects of Fermented Rice Buckwheat on High-fat Caenorhabditis elegans

被引：0

作者：

Yan J. ^{[1
]}

Xue Q. ^{[1
]}

Wang Y. ^{[2
]}

Chen W. ^{[1
]}

Xie S. ^{[1
]}

Jiang J. ^{[3
]}

Li P. ^{[1
]}

Du B. ^{[1
]}

机构：

[1] College of Food, South China Agricultural University, Guangzhou

[2] Huangpu Customs Logistics Management Center, Guangzhou

[3] Guangzhou City Polytechnic, Guangzhou

来源：

Science and Technology of Food Industry | 2023年 / 44卷 / 06期

关键词：

antioxidant activity; Caenorhabditis elegans; fermentation; lipid-lowering; rice buckwheat;

D O I：

10.13386/j.issn1002-0306.2022070044

中图分类号：

学科分类号：

摘要：

This research aimed to investigate the hypolipidemic and antioxidant effects of fermented rice buckwheat. A high-fat model of Caenorhabditis elegans (C. elegans) was established by high sugar (10 mmol/L) induction. After the treatment of fermented rice buckwheat, its effects on the longevity, motility, egg production, reactive oxygen species (ROS) levels, resistance to oxidative stress, and antioxidant enzyme activity of high-fat C. elegans were determined. At the same time, its effect on the triglyceride and free fatty acid content in high-fat C. elegans were examined. The results showed that the maximum life span of high-fat C. elegans intervened by fermented rice buckwheat significantly increased by 30.90% (P<0.01), significantly increased motility by 28.57% (P<0.01), and increased egg production (P>0.05). Furthermore, fermented rice buckwheat could significantly increase the antioxidant enzyme activity (P<0.01), reduce malondialdehyde content and ROS levels (P<0.01), and significantly enhance their ability to resist oxidative stress (P<0.01). In addition, fermented rice buckwheat could also significantly reduce the triglyceride and free fatty acid content of high-fat C. elegans, respectively, reduced by 56.58% and 130.54% (P<0.01). In summary, fermented rice buckwheat exhibited a lipid-lowering effect by enhancing resistance to oxidative stress, reducing fat deposition, and improving the antioxidant enzyme activity of high-fat C. elegans. © 2023, Editorial Department of Science and Technology of Food Science. All rights reserved.

引用

页码：8 / 15

页数：7

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