Extraction of Total Flavonoids in Vegetable Soybean Fermented by <i>Bacillus natto</i> and Evaluation of Its Effect on Hypolipidemic Effect

Xiuliang LI; Qingyuan NI; Chen YANG; Yong SONG; Xiaoyun HAN; Qingshen SUN

doi:10.13386/j.issn1002-0306.2020070003

Volume 42 Issue 7

Mar. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(7): 223-230. > DOI: 10.13386/j.issn1002-0306.2020070003

LI Xiuliang, NI Qingyuan, YANG Chen, et al. Extraction of Total Flavonoids in Vegetable Soybean Fermented by Bacillus natto and Evaluation of Its Effect on Hypolipidemic Effect[J]. Science and Technology of Food Industry, 2021, 42(7): 223−230. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070003.

Citation:

PDF (1158 KB)

Extraction of Total Flavonoids in Vegetable Soybean Fermented by Bacillus natto and Evaluation of Its Effect on Hypolipidemic Effect

Xiuliang LI^{1, 2},
Qingyuan NI^{1, 3},
Chen YANG^{1, 3},
Yong SONG^{1, 2},
Xiaoyun HAN^{1, 3},
Qingshen SUN^{1, 3, ,}

1.
Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin 150500, China
2.
Key Laboratory of Molecular Biology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin 150080, China
3.
Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin 150080, China

More Information

Received Date: July 01, 2020
Available Online: January 13, 2021

Graphical Abstract

Abstract

Abstract

This paper used vegetable soybeans which were not qualified for export as raw materials to increase total flavonoid yield through Bacillus natto fermentation, thus providing theoretical support for increasing the added value of vegetable soybeans. Bacillus natto was used to ferment vegetable soybeans, and the total flavonoid content in the fermented product was used as criteria to determine the optimal fermentation conditions. The extracted total flavonoids were purified using D101 macroporous resin. The content of total flavonoids was determined by rutin colorimetric method. The in vivo experiments were divided into obesity preventive and alleviating tests using C57BJ/6L mice. Mice from the preventive experiment were fed high-fat diet while administered flavonoid extracts (50 mg/kg·d) through gavage; in alleviating groups, mice were administered total flavonoid extracts at low, medium and high doses (20, 50, and 100 mg/kg·d, respectively) through gavage after establishing obese mouse model with high-fat diet. The hypolipidemic effect of total flavonoids was evaluated through parameters such as mouse body weight, blood lipids and pro-inflammatory factors. Results showed that the optimal conditions for production of total flavonoids via fermentation were as follows: Bacillus natto was inoculated at 1.15 × 10¹¹ CFU/100 g vegetable soybeans, which was subjected to fermentation at 37 ℃ for 24 h and post ripeness for another 12 h. The yield of total flavonoids was 4.30 mg/g vegetable soybean, with the content of flavonoids in the crude extract at 22.1%. In the prevention experiment, there were no significant differences in both the weight and Lee's index of the high-fat diet mice after gavage with total flavonoids compared with those of the normal control group (P >0.05). In the alleviating experiment, the serum triglyceride (TG) content of the mice treated with high, medium, and low-dose flavonoid extracts were 313.10 ± 10.12, 310.39 ± 31.76 and 310.10 ± 10.20 nmol/L, respectively, with no significant difference compared with that of the normal control group (330.80 ± 34.36 nmol/L) (P>0.05). After intragastric intervention with flavonoids, serum total cholesterol (TC), interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α) levels in mice showed a significant decrease compared with those of the higher fat control group (P<0.05). In summary, fermentation using Bacillus natto helped to increase the total flavonoid content in vegetable soybeans. The flavonoid extract showed the effect of both preventing and alleviating mouse hyperlipidemia.
- vegetable soybean,
- total flavonoids,
- fermentation condition optimization,
- hypolipidemic effects,
- Bacillus natto

FullText(HTML)

References (27)

References

[1]	Gao S, Hu G, Li D, et al. Anti-hyperlipidemia effect of sea buckthorn fruit oil extract through the AMPK and Akt signaling pathway in hamsters[J]. Journal of Functional Foods,2020,66:1736803. doi: 10.1155/2020/1736803
[2]	侯晅, 戴学文, 房志仲. 抗高血脂药物的研究进展[J]. 天津药学,2016,28(4):59−64. doi: 10.3969/j.issn.1006-5687.2016.04.021
[3]	Szliszka E, Bronikowska J, Czuba Z P, et al. Isoflavones augment the effect of tumor necrosis factor-related apoptosis-inducing ligand (TRAIL) on prostate cancer cells[J]. Urologia Polska,2010,63:182−186.
[4]	陈会良, 顾有方. 中草药化学成分与降血脂功能的研究进展[J]. 中国中医药科技,2006(4):287−288. doi: 10.3969/j.issn.1005-7072.2006.04.066
[5]	Taniguchi-Fukatsu A, Yamanaka-Okumura H, Naniwa-Kuroki Y, et al. Natto and viscous vegetables in a Japanese-style breakfast improved insulin sensitivity, lipid metabolism and oxidative stress in overweight subjects with impaired glucose tolerance[J]. British Journal of Nutrition,2012,107:1184−1191. doi: 10.1017/S0007114511004156
[6]	王正, 杨青松, 刘露. 大豆黄酮抗氧化及抗癌作用[J]. 生命的化学,2010,30(6):198−201.
[7]	黄琼, 杨杏芬, 李文立, 等. 大豆异黄酮抗大鼠T细胞衰老及抗氧化作用研究[J]. 中国食品卫生杂志,2005,17(5):407−411. doi: 10.3969/j.issn.1004-8456.2005.05.007
[8]	彭亮, 覃光球. 纳豆的特异性保健功效因子研究进展[J]. 中国食物与营养,2013,19(10):65−69. doi: 10.3969/j.issn.1006-9577.2013.06.016
[9]	Hyun J, Shin S Y, So K M, et al. Isoflavones inhibit the clonogenicity of human colon cancer cells[J]. Bioorganic & Medicinal Chemistry Letters,2012,22:2664−2669.
[10]	Mishra P, Kar A, Kale R K. Prevention of chemically induced mammary tumorigenesis by daidzein in pre-pubertal rats: The role of peroxidative damage and antioxidative enzymes[J]. Molecular & Cellular Biochemistry,2009,325:149−157.
[11]	Wu A H, Yu M C, Tseng C-C, et al. Epidemiology of soy exposures and breast cancer risk[J]. British Journal of Cancer,2008,98:9−14.
[12]	Liu X X, Li S H, Chen J Z, et al. Effect of soy isoflavones on blood pressure: A meta-analysis of randomized controlled trials[J]. Nutrition Metabolism & Cardiovascular Diseases,2011,22:463−470.
[13]	刘璐璐, 王洲婷, 丁传波, 等. 加工方法对毛豆中大豆异黄酮苷元含量的影响及其对糖尿病小鼠的降血糖降血脂活性研究[J]. 天然产物研究与开发,2014,26(10):1659−1663.
[14]	孙瑞红, 李琨, 滕文丽, 等. 大豆异黄酮对高脂大鼠血脂的影响[J]. 中医药学报,2012,40(6):50−53. doi: 10.3969/j.issn.1002-2392.2012.04.019
[15]	元振华. 纳豆的制作及营养价值[J]. 农业技术与装备,2017(9):8,10.
[16]	Pekal A, Pyrzynska K. Evaluation of aluminium complexation reaction for flavonoid content assay[J]. Food Analytical Methods,2014,7:1776−1782. doi: 10.1007/s12161-014-9814-x
[17]	Zhu H B, Wang Y Z, Liu Y X, et al. Analysis of flavonoids in Portulaca oleracea L. by UV-Vis spectrophotometry with comparative study on different extraction technologies[J]. Food Analytical Methods,2010,3:90−97. doi: 10.1007/s12161-009-9091-2
[18]	Granato D, Santos J S, Maciel L G, et al. Chemical perspective and criticism on selected analytical methods used to estimate the total content of phenolic compounds in food matrices[J]. Trends in Analytical Chemistry,2016,80:266−279. doi: 10.1016/j.trac.2016.03.010
[19]	Kishawy A T Y, Amer S A, Abd El-Hack M E, et al. The impact of dietary linseed oil and pomegranate peel extract on broiler growth, carcass traits, serum lipid profile, and meat fatty acid, phenol, and flavonoid contents[J]. Asian-Australas Journal of Animal Science,2019,32:1161−1171. doi: 10.5713/ajas.18.0522
[20]	Sheih I C, Fang T J, Wu T K, et al. Effects of fermentation on antioxidant properties and phytochemical composition of soy germ[J]. Journal of the Science of Food and Agriculture,2014,94:3163−3170. doi: 10.1002/jsfa.6666
[21]	Moktan B, Saha J, Sarkar P K. Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema[J]. Food Research International,2008,41:586−593. doi: 10.1016/j.foodres.2008.04.003
[22]	杜娟, 朱安峰, 宋东明, 等. 高脂饮食诱导的肥胖大鼠肝脏形态学改变及意义[J]. 中华内分泌外科杂志,2019,13(6):463−465. doi: 10.3760/cma.j.issn.1674-6090.2019.06.005
[23]	吕乃达, 贾晓梅. 脾脏生理功能的中西医比较及认识[J]. 中国中医药现代远程教育,2009,7(3):5. doi: 10.3969/j.issn.1672-2779.2009.10.004
[24]	Aloud A A, Chinnadurai V, Govindasamy C, et al. Galangin, a dietary flavonoid, ameliorates hyperglycaemia and lipid abnormalities in rats with streptozotocin-induced hyperglycaemia[J]. Pharmaceutical Biology,2018,56:302−308. doi: 10.1080/13880209.2018.1474931
[25]	王斯阳. 肺炎克雷伯杆菌感染小鼠白细胞IL-10及其mRNA的变化[D]. 沈阳:中国医科大学, 2012.
[26]	Prahalathan P, Saravanakumar M, Raja B. The flavonoid morin restores blood pressure and lipid metabolism in DOCA-salt hypertensive rats[J]. Redox Report,2012,17:167−175. doi: 10.1179/1351000212Y.0000000015
[27]	Ma Q Q, Cui Y L, Xu S Y, et al. Synergistic inhibitory effects of acacetin and 11 other flavonoids isolated from Artemisia sacrorum on lipid accumulation in 3T3-L1 cells[J]. Journal of Agricultural and Food Chemistry,2018,66:12931−12940. doi: 10.1021/acs.jafc.8b04683