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. 2022 Apr 23;11(9):1221.
doi: 10.3390/foods11091221.

In Vitro Anti-Obesity Effect of Shenheling Extract (SHLE) Fermented with Lactobacillus fermentum grx08

Xian-Tao Yan  1   2   3 , Wenmiao Zhang  1 , Yanyan Zhang  4 , Ziqi Zhang  1 , Dawei Chen  1   2 , Wenqiong Wang  1   2 , Wenlong Ma  1   2 , Hengxian Qu  1   2 , Jian-Ya Qian  1 , Ruixia Gu  1   2
Affiliations

In Vitro Anti-Obesity Effect of Shenheling Extract (SHLE) Fermented with Lactobacillus fermentum grx08

Xian-Tao Yan et al. Foods. .

Abstract

Obesity is a common global problem. There are many fat-reducing herbal prescriptions in traditional Chinese medicine that have been proven to be safe and functional during long-term application. Microbial fermentation can improve the efficacy of herbal medicine and improve the unsavory flavor. In this study, Shenheling extract (SHLE) composed of six medicine food homology materials was used as the research object. The purpose of this study was to evaluate the effects of Lactobacillusfermentum grx08 fermentation on the antiobesity efficacy and flavor of SHLE. We found that L. fermentum grx08 grew well in SHLE. After 72 h of fermentation, the total polysaccharides, total flavonoids, total polyphenols and total saponins of SHLE decreased, but the lipase inhibitory activity and total antioxidant capacity (FRAP) were significantly increased (p < 0.01). There were no significant differences in the α-glucosidase inhibition rate and DPPH· clearance rate before or after fermentation (p > 0.05). In addition, the fermentation reduces the unpleasant flavors of SHLE such as bitterness and grassy and cassia flavors. This study demonstrates that SHLE fermented by L. fermentum grx08 improved some anti-obesity functions and improved the unpleasant flavor.

Keywords: Lactobacillus fermentum; anti-obesity; ferment; medicine food homology.

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Conflict of interest statement

The authors declare that there are no conflict of interest in this work.

Figures

Figure 1
Figure 1
Typical total ion chromatogram (TIC) of SHLE before fermentation ((A): positive ion mode; (C): negative ion mode) and SHLE after fermentation ((B): positive ion mode; (D): negative ion mode).
Figure 2
Figure 2
Dynamic changes in pH, acidity and the number of living bacteria during the fermentation of SHLE by L. fermentum grx08 for 72 h.
Figure 3
Figure 3
Changes in functional components in SHLE fermented by L. fermentum grx08 at 0 h and 72 h. (A) Total polysaccharide content (TPSC). Data are expressed as mg of glucose equivalent (GlcE) per mL of SHLE; (B) total flavonoid content (TFC). Data are expressed as milligrams of rutin equivalent (RE) per mL of SHLE; (C) total polyphenol content (TPC). Data are expressed as mg of gallic acid equivalent (GAE) per mL of SHLE; (D) total saponin content (TSC). Data are expressed as mg of ginsenoside Re equivalent (GRE) per mL of SHLE. Data are reported as the mean ± standard error of the mean (SEM). ** indicates that there was a significant difference between 0 h and 72 h (p < 0.01).
Figure 4
Figure 4
Changes in volatile substances before and after fermentation. (A) Number of volatile compounds; (B) content of volatile compounds.
Figure 5
Figure 5
Effects of L. fermentum grx08 fermentation on the functional characteristics of SHLE at 0 h and 72 h. (A) Inhibition of lipase activity; (B) inhibition of α-glucosidase activity; (C) total antioxidant capacity (FRAP); (D) DPPH· scavenging rate. Data are expressed as the mean ± standard deviation (SEM). ** p < 0.01 indicates that there was a significant difference between 0 h and 72 h. FRAP, ferric reducing-antioxidant power. “0 h pH 4” means lactic acid was used to adjust the extraction solution for fermentation for 0 h to the pH value of 4. Positive controls: Orlistat, 0.5 mg/mL. Acarbose, 0.001 mg/mL. Vc(0.2), 0.2 mg/mL vitamin C. Vc(0.32), 0.32 mg/mL vitamin C.
Figure 6
Figure 6
Radar chart of functional components and weight loss efficacy in vitro of SHLE before and after fermentation by L. fermentum grx08.
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