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KMID : 1007520190280041117
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Food Science and Biotechnology
2019 Volume.28 No. 4 p.1117 ~ p.1124
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Enhancement of the antioxidant and hypolipidemic activities of Puerariae radix by fermentation with Aspergillus niger
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Huang Qin
Zhang Hao
Xue Dan
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Abstract
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Puerariae radix (PR) is a traditional Chinese food and medicine. In this study, the chemical profile and bioactivities of PR fermented with Aspergillus niger (PFA) were investigated. Based on HPLC analysis, PFA chemical profile changed and total phenols increased by 12.5% relative to PR. Consequently, the in vitro antioxidant activity significantly improved. According to the blood lipid analysis in mice, PFA showed a better ability to inhibit the increased blood lipid levels induced by Triton WR-1339 than PR. In a quantitative real-time PCR (qRT-PCR) study, PFA up-regulated cholesterol 7-alpha hydroxylase (CYP7A1) and low-density lipoprotein receptor mRNA expression, which were 50% and 44.8% higher than the levels induced by high-dose PR. Conversely, 3-hydroxy-3-methylglutaryl-CoA reductase (HMGCoAR) mRNA expression was down-regulated to 46.8% lower than the levels induced by high-dose PR. The qRT-PCR results suggested that PFA displayed better hypolipidemic activity than PR, due to its superior ability to regulate mRNA expression.
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KEYWORD
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Antioxidant, Aspergillus niger, Hypolipidemic, Puerariae radix, Solid fermentation
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