The functional analysis of microbial fermentation products of porphyra was carried out. Porphyra was fermented with Saccharomyces cerevisiae and Bacillus subtilis at both solid and liquid status, and in vitro hypolipidemic effects of fermented porphyra extracts were evaluated using non-alcoholic fatty liver disease (NAFLD) cells. The results showed that water-soluble proteins in fermented porphyra increased and the content of reducing sugar decreased significantly. The suppression rate of fat by high concentrations of alcoholic fermented extracts of B. subtilis was 73%, which was close to that of the positive control lovastatin. Moreover, high concentrations of aqueous fermented extracts decreased the content of intracellular total triglyceride (TG) by 8.4% compared with the model group. Furthermore, alcoholic extracts from solid and liquid fermentation had significant down-regulation effects on intracellular total cholesterol (TC) contents, which were 20.3% and 18.2%, respectively, lower than that of the model group. The results indicate that fermented porphyra had potential hypolipidemic function, which provides a theoretical basis for further study on porphyra activity.
DENG Qianying
,
LI Huanhuan
,
ZENG Rongji
,
LI Guiling
,
LIU Jingwen
,
LI Jian
. In vitro hypolipidemic function of fermented porphyra extract[J]. Food and Fermentation Industries, 2019
, 45(12)
: 109
-113
.
DOI: 10.13995/j.cnki.11-1802/ts.020248
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