Fermentation of Lonicera caerulea by complex probiotics and its Effect on hypolipidemic

Abstract

Hyperlipidemia is a crucial risk factor in inducing fatty liver, hypertension, atherosclerosis, and cerebrovascular diseases. Currently, functional food has become a research hotspot in the hypolipidemic. Lonicera caerulea is a potential raw material that has various bioactive compounds. This study aimed to investigate the effects of single and compound strains on the fermentation of Lonicera caerulea. Meanwhile, the effect on the hypolipidemic of fermented products was detected. The results showed that L. paracasei and S. thermophilus had lower metabolic levels in Lonicera caerulea juice among all six tested strains. Then, the fermented product co-fermented with B. bifidum and L. casei exhibits the highest lipid-lowering activity compared to other combinations and single strains. The pancreatic lipase inhibition rate and the bile salt binding capacity were higher at 65.39% and 2.93 mg/mL when the compound probiotic was compounded as a ratio of 2:1. And with the extension of fermentation time, the content of flavonoids in the system also increased. In addition, the levels of total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), and the activities of aspartate transaminase (AST) and alanine aminotransferase (ALT) in HepG2 cells were decreased by the treatment of fermented juice. The fermented Lonicera caerulea plays a positive role in regulating cell lipid metabolism. In conclusion, Fermentation is a feasible way to develop Lonicera caerulea resources. And the fermentation of complex lactic acid bacteria is a promising processing to enhance the lipid-lowering activity of Lonicera caerulea.