Food and Fermentation Industries >

2022 , Vol. 48 >Issue 8: 212 - 219

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030211

Hypoglycemic and hypolipidemic activities of Rosa roxburghii juice fermented by lactic acid bacteria in vitro

  • FENG Dandan ,
  • HU Ping ,
  • XU Haoxiang ,
  • ZHANG Jun ,
  • SHI Yuanyuan ,
  • WU Wenyan ,
  • LI Juan ,
  • ZUO Yunyang ,
  • LI Jiuchang
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  • (College of Brewery and Food Engineering, Guizhou University, Guiyang 550025, China)

Received date: 2021-11-25

  Revised date: 2021-12-30

  Online published: 2022-05-18

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Abstract

The hypoglycemic and hypolipidemic ability of the suspension, extracellular secretion and fermented Rosa roxburghii juice of three lactic acid bacteria strains (Lactobacillus paracasei SR10-1, Lactobacillus casei H1 and Lactobacillus fermentum GZSC-1) in vitro was studied, in order to evaluate the functional characteristics of R. roxburghii juice fermented by lactic acid bacteria. The results showed that SR10-1 fermented R. roxburghii juice had the strongest inhibitory ability on α-glucosidase activity with an IC50 of (3.10±0.34) mg/L. Glucose dialysis retardation index (GDRI) reflected the ability of delayed absorption of glucose in gastrointestinal tract. After dialysis for 30 min and 60 min, the GDRI of R. roxburghii juice fermented by SR10-1 was the highest, reaching (92.62±4.31)% and (71.86±2.11)%, respectively, which was significantly higher than that of the R. roxburghii juice fermented by H1 and GZSC-1 (P＜0.05). The binding ability of SR10-1 fermented R. roxburghii juice to sodium taurocholate, sodium glycocholate and cholesterol micelle had the strongest effect on reducing blood lipid, which was (1.10±0.03) mmol/mL, (2.57±0.18) mmol/mL and (2.78±0.06) μmol/mL, respectively. The inhibition rate of R. roxburghii juice on pancreatic lipase activity reached (58.87±3.44)%, which was stronger than that of the fermented R. roxburghii juice. R. roxburghii juice fermented by SR10-1 significantly improved its hypoglycemic and hypolipidemic activities, providing a basis for the functional evaluation of lactic acid bacteria-fermented R. roxburghii products in vitro and the screening of fermentation strains.

Key words： Rosa roxburghii juice; lactic acid bacteria; fermentation; in vitro hpyerglycemic; in vitro hypoli

Cite this article

FENG Dandan , HU Ping , XU Haoxiang , ZHANG Jun , SHI Yuanyuan , WU Wenyan , LI Juan , ZUO Yunyang , LI Jiuchang . Hypoglycemic and hypolipidemic activities of Rosa roxburghii juice fermented by lactic acid bacteria in vitro[J]. Food and Fermentation Industries, 2022 , 48(8) : 212 -219 . DOI: 10.13995/j.cnki.11-1802/ts.030211

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