Byung-Min Oh

This study evaluated the lipid-lowering effects of Chinese cabbage roots (CR)- supplemented products fermented Lactobacillus plantarum JBLAB0101 (LP0101) and Lactobacillus rhamnosus GG (LGG) in HepG2 cells. The fermented products, CRML (LGG-fermented CR) and CRMP (LP0101-fermented CR), were assessed for their effects on intracellular lipid accumulation, cholesterol levels, and lipid metabolism-related gene expression. Both products significantly reduced lipid accumulation and total cholesterol without cytotoxicity, and were associated with decreased expression of SREBP-1, FAS, SREBP-2, and HMGCR in HepG2 cells. UPLC-QTOF-MS-based metabolite profiling revealed strain-dependent differences, with CRMP showing more changes in bioactive metabolites such as hydroxyphenyllactic acid, 3-phenyllactic acid, and sinapic acid. While both strains exerted lipid- and cholesterol-lowering effects consistent with modulation of lipid metabolism, these findings suggest that L. plantarum JBLAB0101 may serve as a promising fermentation strain for developing functional food ingredients from cruciferous by-products.

This study improved the biofunctional properties of Poncirus trifoliata fruit ethanol extract (PFEP) via fermentation with Lactobacillus rhamnosus GG (LGG). The fermentation endpoint was determined on day 8 (FP), with peak acidity (2.83%) and viable LGG cells (6.42 log CFU/mL). FP reduced lipid accumulation and leptin secretion by 69.56 and 96.1%, respectively, at a 1/100 dilution in 3T3-L1 cells. The expressions of sterol regulatory element-binding protein 1c (SREBP-1c) and peroxisome proliferator-activated receptor gamma (PPAR-γ) decreased by 82.79 and 98.33%, respectively. In HepG2 cells, lipid accumulation and total cholesterol levels were reduced by 33.01 and 24.92%, respectively, accompanied by downregulation of SREBP-1c, fatty acid synthase (FAS), SREBP-2, and HMG-CoA reductase (HMGCR). UPLC-QTOF-MS analysis revealed increased levels of flavonoids and six new metabolite peaks in FP. LGG fermentation effectively enhanced the anti-obesity and lipid-lowering activities of PFEP, suggesting its potential as a functional food ingredient.

In this study, Chinese cabbage (Brassica rapa L. ssp. pekinensis) roots were solvent fractioned, and their antioxidant and anti-inflammatory effects were investigated. The antioxidant capacity (DPPH and ABTS radicals, oxygen radical absorbance capacity, and cupric reducing antioxidant capacity) was the highest in the ethyl acetate fraction (CREE) at 26.74, 69.81, 253.23, and 54.77 mg TEAC/g, respectively. The inflammatory responses were evaluated in RAW 264.7 cells stimulated with lipopolysaccharide (1 µg/mL). CREE decreased nitric oxide and prostaglandin E2 by 53.37% and 16.30%, respectively. Pro-inflammatory cytokines such as tumor necrosis factor-α, interleukin-1β, and interleukin-6 were inhibited by 36.85%, 62.99%, and 54.78%, respectively. Furthermore, inducible nitric oxide synthase, cyclooxygenase-2, and interleukin-6 genes were inhibited by 43.38%, 24.23%, and 80.85%, respectively. The results suggest that CREE is responsible for its antioxidant and anti-inflammatory effects.

In this study, the fermentation characteristics and functional properties of lactic acid bacteria-malted vinegar (LAB-MV) were investigated during the fermentation period. Changes in the components (organic acids, free sugars, free amino acids, β-glucan, and gamma-aminobutyric acid (GABA)) of MV (BWAF0d, BWAF10d, BWAF20d) and LAB-MV (LBWAF0d, LBWAF10d, LBWAF20d) were analyzed according to the fermentation time. The amounts of β-glucan and GABA in LBWAF20d were greater than those in BWAF20d (122.00 μg/mL, 83.06 μg/mL and 531.00 μg/mL, 181.31 μg/mL, respectively). The ACE1 and HMG-CoA reductase inhibitory activities of LBWAF20d were 98.16% (1/20 dilution factor, DF) and 91.01% (1/25 DF), respectively. The lipid accumulation ratio and total cholesterol levels in HepG2 cells treated with LBWAF20d (1/200 DF) were reduced by 45.85% and 54.48%, respectively, compared to those in the untreated group. These results suggest that LAB-MV, which comprises barley wine manufactured from LAB and yeast, may improve hepatic lipid metabolism.