关键词: 乳酸菌；发酵胡柚汁；肥胖；脂质代谢

Abstract: In this experiment, we investigated the regulatory effect of Huyou juice co-fermented by Lactobacillus plantarum L1 and Lactobacillus fermentum L2 on high-fat-diet-induced obesity in mice. Mice were adaptively fed with high-fat diet for one week before dividing them into a low-fat diet group, a high-fat diet group, a high-fat diet + fermented Huyou juice group and a high-fat diet + nonfermented Huyou juice group. A high-fat diet induced obese mouse model was successfully established. After eight weeks of oral administration of fermented Huyou juice (FHJ) and non-fermented Huyou juice (NFHJ), serum biochemical indexes and liver antioxidant indexes of mice were analyzed, and liver tissue sections were observed. Compared with the high-fat diet group, the body mass of mice in the high-fat diet + FHJ and high-fat diet + NFHJ groups was reduced significantly, serum total cholesterol, triglyceride and low-density lipoprotein cholesterol concentrations were decreased significantly (P < 0.05), and high-density lipoprotein cholesterol concentration was increased significantly (P < 0.05), indicating that blood lipid levels tended to return to normal. The accumulation of fat in liver tissue was decreased, liver antioxidant capacity was increased, and the activity levels of aspartate amino-transferase and alanine transaminase were lowered, demonstrating that both FHJ and NFHJ alleviated liver injury in obese mice, FHJ being more effective. FHJ showed good probiotic properties in the regulation of obesity in mice and thus could be used as a functional food to reduce body fat and lose body mass. This study may provide a theoretical basis for the deep processing of Huyou resources and the development of health functional products.

Key words: lactic acid bacteria; fermented Huyou juice; obesity; lipid metabolism