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Nutrition and flavor analysis of Spirulina through co-fermentation with Lactobacillus acidophilus and Kluyveromyces marxianus and its effect on attenuating metabolic associated fatty liver disease

文献类型： 外文期刊

作者： Yu, Jinhui 1 ; Liu, Chao 1 ; Wang, Mingjie 4 ; Liu, Yuanyuan 1 ; Ran, Liyuan 7 ; Yu, Zichao 7 ; Ma, Deyuan 1 ; Chen, Gao 1 ; Han, Fuwen 1 ; You, Shengbo 1 ; Bi, Yuping 1 ; Wu, Yingjie 1 ;

作者机构： 1.Shandong Acad Agr Sci, Inst Crop Germplasm Resources, Jinan 250100, Peoples R China

2.Shandong Univ, Qilu Hosp, Jinan 250100, Peoples R China

3.Shandong Normal Univ, Coll Life Sci, Jinan 250014, Peoples R China

4.Inner Mongolia Med Univ, Affiliated Hosp, Med Univ, Dept Pediat, Hohhot 010050, Inner Mongolia, Peoples R China

5.Shandong Univ, Shandong Prov Hosp, Dept Endocrinol, Jinan 250021, Peoples R China

6.Shandong Xinchuang Biotechnol Co LTD, Jinan 250102, Shandong, Peoples R China

7.Shandong First Med Univ & Shandong Acad Med Sci, Shandong Lab Anim Ctr, Med Sci & Technol Innovat Ctr, Jinan 250117, Peoples R China

关键词： Spirulina; Lactobacillus acidophilus; Kluyveromyces marxianus; Co -fermentation; MAFLD

期刊名称：JOURNAL OF FUNCTIONAL FOODS （ 影响因子：5.6； 五年影响因子：5.3 ）

ISSN： 1756-4646

年卷期： 2024 年 116 卷

页码：

收录情况： SCI

摘要： Spirulina is widely known as the "Super Nutritious Food of the Future" due to its exceptional nutritional properties. In this article, we investigated the effects of fermentation using a combination of Lactobacillus acidophilus KDB-03 and Kluyveromyces marxianus GDMCC 2.119 on Spirulina. Fermentation significantly increased the total flavonoid and phenol levels in Spirulina, and enhanced the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging capacity and ferric-reducing antioxidant power. Untargeted ultra-performance liquid chromatography-electrospray tandem mass spectrometry-based metabolomics and gas chromatography-ion mobility spectrometry analysis revealed alterations in the metabolites and flavor components of fermented Spirulina (FS). Furthermore, a mice experiment demonstrated that FS could effectively alleviate metabolismassociated fatty liver disease (MAFLD) by regulating liver metabolism, intestinal flora, and facilitating communication between the liver and gut. These findings suggest that fermentation could be a innovative approach to enhance the diversity of Spirulina products, and potentially be used as a strategy for the prevention and treatment of MAFLD.

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