Effect of microbial fermentation on total sugar content and in vitro hypolipidemic effect of Auricularia auricula
10.7501/j.issn.0253-2670.2018.16.009
- Author:
Kai-Feng SUN
1
Author Information
1. College of Forestry, Northeast Forestry University
- Publication Type:Journal Article
- Keywords:
Auricularia auricular (L. ex Hook.) Underw.;
Hypolipidemic effect;
Lactobacillus;
Microbial fermentation;
Saccharomyces
- From:
Chinese Traditional and Herbal Drugs
2018;49(16):3781-3787
- CountryChina
- Language:Chinese
-
Abstract:
Objective To study the effect of microbial action on total sugar content and the in vitro hypolipidemic effect of Auricularia auricula, and to screen out the bacteria which can enhance the lipid-lowering function. Methods Through the fermentation of A. auricula, the total sugar content of the fermenting liquid of A. auricula was detected, and the total cholesterol extraction, the amount of cholesterol adsorption in vitro, the adsorption amount of sodium cholate in vitro, and the binding of sodium cholate in vitro were used as indexes to analyze the change of lipid-lowering capacity. Results Data analysis showed that Bifidobacterium and Saccharomyces cerevisiae compound had the greatest effect on the lipid-lowering function of A. auricula, and the total sugar content was increased by 146.58% compared with the pre-fermentation water extract. The extracorporeal cholesterol absorption, in vitro sodium cholate absorption, and sodium cholate binding were increased by 110.04%, 4.44%, and 27.66% respectively in comparison with the pre-fermentation water extract, and increased by 122.58%, 4.07%, and 60.02%, respectively when compared with the pre-fermentation ethanol extract. Conclusion The mixed fermentation of Bifidobacterium and Saccharomyces cerevisiae can significantly improve the total sugar content and hypolipidemic effect of A. auricula.
