发酵乳杆菌发酵人参缓解酒精性脂肪肝损伤的研究

Alleviation of alcoholic liver injury by fermented ginseng with Lactobacillus fermentum

酒精性脂肪肝损伤由酒精过度摄入所致,为人类的健康带来严重的风险,且治疗方法有限。研究表明,人参具有缓解酒精性脂肪肝损伤的功能,且经微生物发酵后具有高生物活性的稀有皂苷含量增加,提高人参生理药理活性。试验用发酵乳杆菌KP-3发酵人参,探究其对酒精性脂肪肝损伤小鼠的缓解作用。发酵人参干预酒精饮食小鼠2周后,小鼠肝脏脂肪堆积减少,血清和肝脏中的甘油三酯和低密度脂蛋白水平显著下降;肝脏及血清中氨基转移酶水平下降。此外,酒精性脂肪肝病患者常伴随着肠道微生物的失调,发酵人参干预后,小鼠肠道中益生菌数量增加,有害菌数量减少。结果表明,发酵乳杆菌KP-3发酵人参能够通过抑制肝脏炎症反应、改善肝脏脂肪堆积和调整肠道微生物,有效缓解酒精性脂肪肝损伤。

Alcoholic fatty liver injury is caused by excessive intake of alcohol, which poses serious risks to human health and limited treatment. The study shows that ginseng has the function of alleviating alcoholic fatty liver injury, and the rare saponins with high bioactivity after microbial fermentation are increased, and the physiological and pharmacological activity of ginseng is improved. The experiment was conducted to ferment ginseng with Lactobacillus fermentus KP-3 to explore its alleviating effect on mice with alcoholic fatty liver injury. After 2 weeks treating by fermented ginseng, the fat accumulation in the liver of mice decreased, the levels of triglyceride and low density protein in the serum and liver decreased significantly, and the levels of aminotransferase in the liver and serum were decreased. In addition, the patients with alcoholic fatty liver disease often accompany the maladjustment of intestinal microorganism. After the fermentation of ginseng, the number of probiotics in the intestinal tract of mice is increased and the number of harmful bacteria is reduced. The results showed that the fermented Lactobacillus fermentus KP-3 could effectively alleviate the injury of alcoholic fatty liver by inhibiting the liver inflammation, improving the liver fat accumulation and adjusting the intestinal microorganism.