Unveiling the gut microbiota's role: Monascus fermented ginseng's impact on hyperlipidemia in vitro

IF 4.5 4区医学 Q2 FOOD SCIENCE & TECHNOLOGY

Food & Nutrition Research Pub Date : 2025-06-01 DOI:10.1016/j.fnutr.2025.100018

Qing Zhou, Yingying Zhang, Mingyue Jia, Qingsong Qu, Xinhui Peng, Wei Ren, Guoqing Li, Yuhao Xie, Bingxuan Li, Xinyuan Shi

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Abstract

Hyperlipidemia (HLP) is a lipid metabolic disorder with substantial health hazards. Monascus fermented ginseng (MFG) is considered to play a role in regulating lipid metabolism and the gut microbiota imbalance induced by HLP, but its mechanism is still unclear. This study aimed to elucidate the role and mechanism of gut microbiota in the treatment of HLP by MFG in vitro . We evaluated the performance of the media and explored the optimal incubation time based on gut microbiota activity and composition. Then, MFG and the gut microbiota of HLP mice were co-incubated in an anaerobic environment in vitro . The results showed that the YCFA medium performs well in the in vitro culture of HLP mice gut microbiota. MFG intervention increased the microbial biomass and Short-chain fatty acids content, decreased the pH in vitro culture media. In addition, MFG could enhance the diversity and relative abundance of gut microbiota, reduce the Firmicutes/Bacteroidetes ratio. Collectively, the results described herein will contribute to the elucidation of the therapeutic mechanisms of MFG in HLP, offering new perspectives for the treatment of HLP.

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揭示肠道微生物群的作用：红曲发酵人参对体外高脂血症的影响

高脂血症（HLP）是一种严重危害健康的脂质代谢紊乱。红曲发酵人参（Monascus发酵ginseng， MFG）被认为在调节HLP诱导的脂质代谢和肠道菌群失衡中发挥作用，但其机制尚不清楚。本研究旨在阐明肠道菌群在MFG体外治疗HLP中的作用及其机制。我们评估了培养基的性能，并根据肠道菌群活性和组成探索了最佳培养时间。然后，将MFG与HLP小鼠的肠道微生物群在体外厌氧环境下共孵育。结果表明，YCFA培养基具有良好的体外培养HLP小鼠肠道菌群的效果。MFG干预增加了体外培养基微生物量和短链脂肪酸含量，降低了pH值。此外，MFG可以提高肠道菌群的多样性和相对丰度，降低厚壁菌门/拟杆菌门的比例。综上所述的结果将有助于阐明MFG在HLP中的治疗机制，为HLP的治疗提供新的视角。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food & Nutrition Research FOOD SCIENCE & TECHNOLOGY-NUTRITION & DIETETICS

CiteScore

5.20

自引率

9.10%

发文量

审稿时长

14 weeks

期刊介绍： Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers. Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including: * Associations and effects of foods and nutrients on health * Dietary patterns and health * Molecular nutrition * Health claims on foods * Nutrition and cognitive functions * Nutritional effects of food composition and processing * Nutrition in developing countries * Animal and in vitro models with clear relevance for human nutrition * Nutrition and the Environment * Food and Nutrition Education * Nutrition and Economics Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition. The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.