Regulatory efficacy of fermented plant extract on the intestinal microflora and lipid profile in mildly hypercholesterolemic individuals

Abstract

In recent years, the use of fermented plant products to protect against various metabolic syndromes has been increasing enormously. The objective of this study was to check the regulatory efficacy of fermented plant extract (FPE) on intestinal microflora, lipid profile, and antioxidant status in mildly hypercholesterolemic volunteers. Forty-four mildly hypercholesterolemic individuals (cholesterol 180-220 mg/dL) were recruited and assigned to two groups: experimental or placebo. Volunteers were requested to drink either 60 mL of FPE or placebo for 8 weeks. Anthropometric measurements were done in the initial, 4, 8, and 10 weeks. The anthropometric parameters such as body weight, body fat, and body mass index were markedly lowered (p<0.05) on FPE intervention participants. Moreover, the total antioxidant capacity and total phenolics in plasma were considerably increased along with a reduction (p<0.05) in total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-c) after FPE supplementation. Participants who drank FPE showed a pronounced increase (p<0.05) in the number of beneficial bacteria such as Bifidobacterium spp. and Lactobacillus spp., whereas the number of harmful bacteria such as Escherichia coli and Clostridium perfringens (p<0.05) were concomitantly reduced. Furthermore, the lag time of LDL oxidation was substantially ameliorated in FPE-administered group, thus indicating its antioxidative and cardioprotective properties. Treatment with FPE substantially improved the intestinal microflora and thereby positively regulated various physiological functions by lowering the anthropometric parameters, TC, and LDL-c, and remarkably elevated the antioxidant capacity and lag time of LDL oxidation. Therefore, we recommended FPE beverage for combating hypercholesterolemia.

The intervention of caffeamide derivative K36 from intestine to brain

“…In this laboratory, the role of prebiotics and probiotics on human health has been confirmed. Recently, we also obtained clear evidence from human clinical trials for natural flavonoids (e.g., quercetin) from noni, nakai, burdock, and some traditional herbs (Chiu et al., 2017b, 2017a; Huang, Ko, Yan, & Wang, 2014; Huang, Liu, Chou, Ko, & Wang, 2015; Lu et al., 2018). Results show that some natural phytochemicals are good prebiotics to induce the growth of probiotics greatly.…”

Edible plant Jiaosu: manufacturing, bioactive compounds, potential health benefits, and safety aspects

“…6 The addition of originally existing saccharides in the fermentation process, such as saccharose, brown sugar or oligosaccharides, not only provides the carbon source for probiotics, but also prevents the growth of miscellaneous bacteria. 4,12 Moreover, there is little to no alcohol in EPJ products. 1 Traditional fermentation technology occupied a dominant position in the history of EPJ production, whereas the scientific research and industrial production of EPJ by modern biotechnological techniques has just started recently.…”

“…A recent study revealed that polyphenols and citric acid contributed to the antioxidant activity of Xeniji, as detected by ferric reducing antioxidant potential (FRAP) assay in vitro. Besides, the antioxidant ability was enhanced in the liver of Xeniji-treated mice, based on the expression of relevant genes, as well as 4 Noni juice, made by the fermentation of noni fruit at room temperature for 1 year, was reported to enhance hepatic TEAC and GSH levels, as well as GSH peroxidase and catalase activities in alcohol-diet fed mice. Another study also reported a decreased serum TBARS level and increased GSH and TEAC levels in high-fat/cholesterol-dietary hamsters.…”

“…It has been reported that EPJ contains abundant polyphenols, vitamins, minerals, amino acids, organic acids, oligosaccharides and many dietary fibers, 2,3 and therefore shows various functions such as scavenging free radicals, inhibition of inflammation, strengthening immunity, regulation of glucose and lipid homeostasis, and antibacterial activity. [4][5][6][7] According to a previous study, EPJ possibly originated in Japan approximately 80 years ago. 8 EPJ is also called 'plant enzyme' in some regions, possibly because of the inaccurate translation of the product name and a lack of knowledge about the nutritional and bioactive components of EPJ, when it spread outside Japan.…”

Effects of Lactobacillus on hyperlipidemia in high-fat diet-induced mouse model

“…Increasing evidence suggests that intestinal disorders caused by a high-fat diet may promote the development of hyperlipidemia, obesity, insulin resistance and other metabolic syndromes. Studies have shown that probiotics, such as Lactobacillus, can reduce the AI (TC/HDL-C) [20] in mice fed with a high-fat diet, and cause the lag time of LDL-C oxidation to significantly improve, which reflect its antioxidant and cardioprotective properties [21]. In the present study, the AI in each treatment group was approximately 4 at the third week after treatment, and there was no difference between the hyperlipidemic model group and treatment group.…”