How Probiotic Fermentation Enhances Sea Buckthorn Juice for Lowering Cholesterol

Greg Howard
5th September, 2024

How Probiotic Fermentation Enhances Sea Buckthorn Juice for Lowering Cholesterol

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at Yancheng Institute of Technology found that fermenting sea buckthorn juice with Lactobacillus plantarum Lp10211 significantly enhances its lipid-lowering properties
  • The fermentation process increased the juice's phenolic compounds by 37.06%, boosting its antioxidant properties
  • Fermented sea buckthorn juice showed a 95.42% inhibition of pancreatic lipase and reduced cholesterol micelle solubility by 59.15%, improving its ability to lower lipid levels
Sea buckthorn has been recognized for its lipid-lowering properties and its potential in functional food development. Recent research from the Yancheng Institute of Technology has explored the benefits of fermenting sea buckthorn juice with a specific probiotic strain, Lactobacillus plantarum Lp10211, known for its cholesterol-lowering properties and resistance to acid and bile salts[1]. This study aimed to investigate how fermentation affects the active components of sea buckthorn juice and its lipid-lowering activities. The researchers found that after fermentation, the content of reducing and total sugars in the sea buckthorn juice decreased significantly. This reduction is primarily due to Lp10211 utilizing fructose for its growth, with a utilization rate of 76.9%. Interestingly, the fermentation process led to a 37.06% increase in phenolic compounds, which are known for their antioxidant properties. Key phenolic acids such as protocatechuic and p-coumaric acids were protected from degradation, and a new polyphenol, shikimic acid, was produced. The lipid-lowering effects of the fermented sea buckthorn juice were notable. The inhibition of pancreatic lipase, an enzyme crucial for fat digestion, was enhanced to 95.42%. Additionally, the solubility of cholesterol micelles, which are necessary for cholesterol absorption in the intestines, was reduced by 59.15%. These findings suggest a significant improvement in the juice's ability to lower lipid levels. The antioxidant properties of the fermented juice were also enhanced, which is consistent with previous studies showing that fermentation can increase antioxidant activity in various food products[2][3]. For instance, the bioconversion of onion extracts with P. acidilactici MNL5 increased their antioxidant properties and lipid-lowering effects[2]. Similarly, lactic acid bacteria fermentation improved the antioxidant activity of strawberry juice by increasing its phenolic content[3]. Moreover, the study highlighted that Lp10211 fermentation preserved the color of sea buckthorn juice and reversed browning, which is beneficial for maintaining the aesthetic quality of the juice. This aspect is crucial for consumer acceptance of fermented food products. The findings from this study align with earlier research on the benefits of sea buckthorn and its components. Sea buckthorn berries have been shown to positively impact plasma lipid profiles and cardiovascular health by modulating energy metabolism and gut microbiota composition in hypercholesterolemic subjects[4]. The current study extends these benefits by demonstrating that fermentation with Lp10211 can further enhance the functional components of sea buckthorn juice, providing a new approach for developing lipid-lowering foods. In conclusion, the fermentation of sea buckthorn juice with Lactobacillus plantarum Lp10211 significantly enhances its lipid-lowering and antioxidant properties. This process not only increases the phenolic content but also improves the juice's ability to inhibit fat digestion and cholesterol absorption. These findings suggest that fermented sea buckthorn juice could be a valuable addition to functional foods aimed at managing lipid levels and promoting cardiovascular health.

NutritionHealthBiochem

References

Main Study

1) Effects of cholesterol-lowering probiotic fermentation on the active components and in vitro hypolipidemic activity of sea buckthorn juice.

Published 2nd September, 2024

https://doi.org/10.1111/1750-3841.17301

Related Studies

2) Untargeted metabolomics of fermented onion (Allium cepa L) using UHPLC Q-TOF MS/MS reveals anti-obesity metabolites and in vivo efficacy in Caenorhabditis elegans.

https://doi.org/10.1016/j.foodchem.2022.134710

3) Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research.

https://doi.org/10.1016/j.fochx.2022.100535

4) Dietary Supplementation with Sea Buckthorn Berry Puree Alters Plasma Metabolomic Profile and Gut Microbiota Composition in Hypercholesterolemia Population.

https://doi.org/10.3390/foods11162481


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