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

• Published in: Frontiers in pharmacology 2024-10, Vol.15, p.1447077
• Main Authors: Chen, MingJu, Wu, Yuxiao, Yang, Hongxuan, Liu, Tianfeng, Han, Tongkun, Dai, Wangqiang, Cen, Junyue, Ouyang, Fan, Chen, Jingjing, Liu, Jianxin, Zhou, Lin, Hu, Xuguang
• Format: Article
• Language: English
• Subjects: Arctium lappa L. root; fermented; gut microbiota; hyperlipidemia; lactobacillus; lipid level; Pharmacology
• ISSN: 1663-9812; 1663-9812
• DOI: 10.3389/fphar.2024.1447077

This study aimed to establish a fermentation system based on (LC) and (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. Untargeted metabolomics was used to analyze differences in metabolites before and after fermentation. 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. LC-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. These 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.