PDF(Pubmed)
Abstract：
The aim of this study was to investigate the metabolic changes associated with the anti-obesity effects of fermented blackberry extracts in the liver tissues of high-fat-diet-fed mice using mass spectrometry-based metabolomics analysis. C57BL/6J mice were divided into eight groups: normal-diet-fed mice, high-fat-diet-fed mice, high-fat diet treated with blackberry extract, high-fat-diet mice treated with blackberry fermented by L. plantarum, and high-fat diet with blackberry fermented by L. brevis. After 12 weeks, the high-fat-diet group exhibited a greater increase in liver weight compared to the control group, and among the groups, the group administered with blackberry fermented with L. plantarum showed the most pronounced reduction in liver weight. As the primary organ responsible for amino acid metabolism, the liver is crucial for maintaining amino acid homeostasis. In our study, we observed that the levels of several essential amino acids, including isoleucine and valine, were decreased by the high-fat diet, and were recovered by administration of blackberry extract fermented with L. plantarum. Our results demonstrated the potential of blackberry extract fermented with L. plantarum as a functional material for metabolic disorders by restoring some of the amino acid metabolism disturbances induced by a high-fat diet.
摘要：
这项研究的目的是使用基于质谱的代谢组学分析，研究与发酵黑莓提取物在高脂饮食喂养的小鼠肝脏组织中的抗肥胖作用相关的代谢变化。将C57BL/6J小鼠分为八组：正常饮食喂养的小鼠，高脂肪饮食的老鼠，用黑莓提取物处理的高脂肪饮食，用植物乳杆菌发酵的黑莓处理的高脂饮食小鼠，和用L.brevis发酵的黑莓高脂饮食。12周后,与对照组相比，高脂饮食组的肝脏重量增加更大，在群体中，给予植物乳杆菌发酵的黑莓组显示出最明显的肝脏重量减少。作为负责氨基酸代谢的主要器官，肝脏是维持氨基酸稳态的关键。在我们的研究中,我们观察到几种必需氨基酸的水平，包括异亮氨酸和缬氨酸,被高脂肪饮食减少了，并通过施用植物乳杆菌发酵的黑莓提取物回收。我们的结果证明了用植物乳杆菌发酵的黑莓提取物通过恢复高脂饮食引起的一些氨基酸代谢紊乱作为代谢紊乱的功能材料的潜力。
