Lactiplantibacillus plantarum NCUH001046 (LP)-fermented tomatoes exhibited the potential to alleviate obesity in our previous study. This subsequent study further delves deeper into the effects of LP fermentation on the physicochemical properties, bioactivities, and hepatic lipid metabolism modulation of tomatoes, as well as the analysis of potential bioactive compounds exerting obesity-alleviating effects. Results showed that after LP fermentation, viable bacterial counts peaked at 9.11 log CFU mL⁻¹ and sugar decreased, while organic acids, umami amino acids, total phenols, and total flavonoids increased. LP fermentation also improved the inhibition capacities of three digestive enzyme activities and Enterobacter cloacae growth, as well as antioxidant activities. Western blot results indicated that fermented tomatoes, especially live probiotic-fermented tomatoes (LFT), showed improved effects compared to unfermented tomatoes in reducing hepatic lipid accumulation by activating the AMPK signal pathway. UHPLC-Q-TOF/MS-based untargeted metabolomics analysis showed that chlorogenic acid, capsiate, tiliroside, irisflorentin, and homoeriodictyol levels increased after fermentation. Subsequent cell culture assays demonstrated that irisflorentin and homoeriodictyol reduced lipid accumulation via enhancing AMPK expression in oleic acid-induced hyperlipidemic HepG2 cells. Furthermore, Spearman's correlation analysis indicated that the five phenols were positively associated with hepatic AMPK pathway activation. Consequently, it could be inferred that the five phenols may be potential bioactive compounds in LFT to alleviate obesity and lipid metabolism disorders. In summary, these findings underscored the transformative potential of LP fermentation in enhancing the bioactive profile of tomatoes and augmenting its capacity to alleviate obesity and lipid metabolism disorders. This study furnished theoretical underpinnings for the functional investigation of probiotic-fermented plant-based foods.

中文翻译：

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具有肝脏脂质代谢调节作用的益生菌发酵番茄：理化性质、生物活性和潜在生物活性化合物的分析

在我们之前的研究中，植物乳杆菌NCUH001046 (LP) 发酵的西红柿表现出减轻肥胖的潜力。随后的研究进一步深入探讨了LP发酵对番茄理化性质、生物活性和肝脏脂质代谢调节的影响，以及对发挥减轻肥胖作用的潜在生物活性化合物的分析。结果表明，LP发酵后，活菌计数达到峰值，达到9.11 log CFU mL ^-1，糖含量下降，而有机酸、鲜味氨基酸、总酚和总黄酮增加。 LP发酵还提高了三种消化酶活性和阴沟肠杆菌生长的抑制能力以及抗氧化活性。蛋白质印迹结果表明，发酵番茄，尤其是活益生菌发酵番茄（LFT），与未发酵番茄相比，通过激活 AMPK 信号通路，在减少肝脏脂质积累方面表现出更好的效果。基于 UHPLC-Q-TOF/MS 的非靶向代谢组学分析表明，发酵后绿原酸、辣椒酸、替罗苷、鸢尾素和高圣草酚水平增加。随后的细胞培养测定表明，鸢尾素和高圣草酚通过增强油酸诱导的高脂血症 HepG2 细胞中的AMPK表达来减少脂质积累。此外，Spearman 相关分析表明，五种酚类物质与肝 AMPK 通路激活呈正相关。因此，可以推断，这五种酚类可能是LFT中潜在的生物活性化合物，可减轻肥胖和脂质代谢紊乱。总之，这些发现强调了LP发酵在增强番茄生物活性和增强其缓解肥胖和脂质代谢紊乱的能力方面的变革潜力。这项研究为益生菌发酵植物性食品的功能研究提供了理论基础。