食品与发酵工业2025，Vol.51Issue(22)：322-332,11.DOI:10.13995/j.cnki.11-1802/ts.042622
卷曲乳杆菌CCFM1362发酵甘草酸缓解脂质积累引起的衰老
Fermentation of glycyrrhizic acid by Lactobacillus crispatus CCFM1362 alleviates senescence caused by lipid accumulation
孙兢遥 1唐鑫 1刘飞 1毛丙永 1张秋香 1赵建新 1陈卫 1崔树茂1
作者信息
- 1. 江南大学食品学院,江苏无锡,214122
- 折叠
摘要
Abstract
Accumulated lipids in the body undergo spontaneous peroxidation,triggering cellular inflammation,DNA damage,and ac-celerating senescence-related physiological changes.This study established a high-fat diet(HFD)-induced murine model of lipid accumu-lation-driven senescence to investigate the efficacy and mechanism of Lactobacillus crispatus CCFM1362 in synergizing with glycyrrhizic acid(GA)to alleviate HFD-induced lipid accumulation and senescence.The results demonstrated that fermented GA significantly reduced body weight gain,adipose deposition,and hepatic injury in mice,while decreasing the secretion levels of senescence-associated secretory phenotype cytokines,including IL-1 β,IL-6,and TNF-α.Furthermore,fermented GA upregulated the mRNA expression of PARP1,a key enzyme in DNA damage repair,and reduced the accumulation of the DNA damage marker γ-H2AX.Untargeted metabolomics analysis re-vealed that metabolites generated from GA fermentation by L.crispatus CCFM1362 likely serve as critical components mediating its syner-gistic anti-aging effects.This study highlights the potential of L.crispatus CCFM1362-fermented GA in mitigating lipid accumulation-in-duced senescence and provides a theoretical foundation for the application of probiotic-fermented phytochemicals in anti-aging interven-tions.关键词
卷曲乳杆菌CCFM1362/甘草酸/益生菌发酵/脂质积累/衰老Key words
Lactobacillus crispatus CCFM1362/glycyrrhizic acid/fermentation/lipid accumulation/aging引用本文复制引用
孙兢遥,唐鑫,刘飞,毛丙永,张秋香,赵建新,陈卫,崔树茂..卷曲乳杆菌CCFM1362发酵甘草酸缓解脂质积累引起的衰老[J].食品与发酵工业,2025,51(22):322-332,11.
