Hypolipidemic and Antioxidant Effects of Fermented Rice Buckwheat on High-fat <i>Caenorhabditis elegans</i>

YAN Jing; XUE Qiuyan; WANG Yang; CHEN Wenyi; XIE Shiqing; JIANG Jinjin; LI Pan; DU Bing

doi:10.13386/j.issn1002-0306.2022070044

Volume 44 Issue 6

Mar. 2023

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Science and Technology of Food Industry > 2023 > 44(6): 8-15. > DOI: 10.13386/j.issn1002-0306.2022070044

YAN Jing, XUE Qiuyan, WANG Yang, et al. Hypolipidemic and Antioxidant Effects of Fermented Rice Buckwheat on High-fat Caenorhabditis elegans[J]. Science and Technology of Food Industry, 2023, 44(6): 8−15. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070044.

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Hypolipidemic and Antioxidant Effects of Fermented Rice Buckwheat on High-fat Caenorhabditis elegans

1.
College of Food, South China Agricultural University, Guangzhou 510642, China
2.
Huangpu Customs Logistics Management Center, Guangzhou 510730, China
3.
Guangzhou City Polytechnic, Guangzhou 510405, China

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Received Date: July 06, 2022
Available Online: January 13, 2023

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Abstract

Abstract

This research aimed to investigate the hypolipidemic and antioxidant effects of fermented rice buckwheat. A high-fat model of Caenorhabditis elegans (C. elegans) was established by high sugar (10 mmol/L) induction. After the treatment of fermented rice buckwheat, its effects on the longevity, motility, egg production, reactive oxygen species (ROS) levels, resistance to oxidative stress, and antioxidant enzyme activity of high-fat C. elegans were determined. At the same time, its effect on the triglyceride and free fatty acid content in high-fat C. elegans were examined. The results showed that the maximum life span of high-fat C. elegans intervened by fermented rice buckwheat significantly increased by 30.90% (P<0.01), significantly increased motility by 28.57% (P<0.01), and increased egg production (P>0.05). Furthermore, fermented rice buckwheat could significantly increase the antioxidant enzyme activity (P<0.01), reduce malondialdehyde content and ROS levels (P<0.01), and significantly enhance their ability to resist oxidative stress (P<0.01). In addition, fermented rice buckwheat could also significantly reduce the triglyceride and free fatty acid content of high-fat C. elegans, respectively, reduced by 56.58% and 130.54% (P<0.01). In summary, fermented rice buckwheat exhibited a lipid-lowering effect by enhancing resistance to oxidative stress, reducing fat deposition, and improving the antioxidant enzyme activity of high-fat C. elegans.
- fermentation,
- rice buckwheat,
- Caenorhabditis elegans,
- lipid-lowering,
- antioxidant activity

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