Study On Fermented Grape Begonia Produced By Probiotics Combined Fermentation And Its Mechanism Of Lowering Blood Lipids

In this study,a kind of Fermented Grape Begonia(Fermented Grape Begonia)was prepared from grapevine Begonia in Xinjiang by the way of probiotic compound fermentation,and the components of Fermented Grape Begonia were analyzed.The lipid-lowering effect and mechanism of Fermented Grape Begonia were studied by in vitro,in vivo and molecular biology experiments.The specific research results are as follows:(1)Grape and Begonia are the main raw materials Materials,the optimal inoculum quantity,fermentation temperature,fermentation time,initial pH value,quality ratio,etc.were optimized.The optimization experiment of the above process parameters was designed by single factor test and orthogonal test.The results showed that the optimal fermentation conditions were as follows:0.20%yeast inoculum,25? fermentation temperature,24 h fermentation time,initial pH 3.80,5:1 mass ratio of grape and Begonia fruit,24 h fermentation first,then 0.50%Lactobacillus at 37?,28 h fermentation,7.70× 108 CFU/mL of Fermented Grape Begonia,5.20 × 108 CFU/mL of Lactobacillus,SOD activity 485.25 U/mL.(2)The content of total phenols and flavonoids in Fermented Grape Begonia was determined by improved colorimetry,anthocyanin was detected by Y15 automatic wine detector,microbial index of enzyme was detected by reference to GB 4789-2010,and heavy metal index of enzyme was determined by atomic fluorescence spectrometry.Fermented Grape Begonia component analysis data shows that Fermented Grape Begonia is rich in total phenols and flavonoids,respectively 286.60 mg gallic acid equivalent/g extract,198.40 mg catechin equivalent/g extract;anthocyanin content is 549 mg/L;all microbial indicators and heavy metal indicators meet the requirements of health and safety.(3)The in vitro blood lipid-lowering effect of grape begonia fruit enzyme was evaluated by the binding ability of Fermented Grape Begonia with glycine cholate and taurocholate at differentconcentrations,and by DPPH,ABTS and hydroxyl radicals were used to characterize the antioxidant activity of grape begonia fruit enzymes.The results showed that the DPPH,ABTS and hydroxyl radical scavenging rates of grape begonia fruit enzymes were 84.68%,66.68%,and 71.51%,respectively.When the concentration of Fermented Grape Begonia reached 1 mL/mL,Fermented Grape Begonia glycine cholate,and taurocholate The salt binding rates reached 64.75%and 72.68%,respectively,confirming that Fermented Grape Begonia has good hypolipidemic activity in vitro.(4)The hyperlipidemia model of rats was established by high-fat emulsion gavage.The rats were fed with 0.25 mL/mL,0.50 mL/mL,1.00 mL/mL Fermented Grape Begonia,and zhizhikang as the positive control.ApoA1 and ApoB were monitored by Roche c701 and immunotransmission turbidimetry.TC,TG,LDL-C,HDL-C,SOD,cat and MDA were monitored by enzyme method.The Fermented Grape Begonia pairs in the liver of each group of experimental animals were analyzed by histopathological examination ? and immunohistochemistry The changes of Fas,PPAR-? and PPAR-? protein levels in different animal models were detected.In vivo,Fermented Grape Begonia significantly reduced serum TC,TG,LDL-C,MDA and ApoA1,significantly increased the contents of high-density lipoprotein(HDL-C),ApoB,SOD and cat,significantly improved serum lipid peroxidation and reduced the risk of atherosclerosis in SD rats;liver pathological examination found that Compared with the hyperlipidemia model group,the fatty degeneration of liver pathological sections of SD rats treated by Fermented Grape Begonia group was significantly improved,and Fermented Grape Begonia had a very good function of protecting the liver;the expression level of PPAR-?,PPAR-?,Fermented Grape Begonia could enhance lipid metabolism and improve the blood lipid metabolism of hyperlipidemia in vivo and in vitro by activating PPAR-?,PPAR-? as the representative signal pathway Lipid metabolism and lipid related indexes.