Synergistic Hypolipidemic Effects of Lactobacillus Plantarum PMOFermented Hawthorn Juice on High-Fat Diet Rats

  • Yi Gan
Keywords: Hawthorn, Lactobacillus Plantarum PMO, Fermentation, Hypolipidemic Effects, Synergistic Effect


Hawthorn has been used as an alternative to prevent and treat some chronic diseases. The healthpromoting
effects of actic acid bacteria also has been well described. In this paper, the hypolipidemic synergy
about hawthorn and Lactobacillus plantarum PMO was investigeted. Method: Hawthorn juice was obtained
according to the previous studies of extraction conditions. Rats were randomly divided into 7 groups, fed
normal diet (ND), high fat diet (HFD), HFD with fermented hawthorn juice (FH), HFD with boiled fermented
hawthorn juice (BH), HFD with centrifuged fermented hawthorn juice (CH), HFD with unfermented hawthorn
juice supplied with L. plantarum PMO (LH), and HFD with unfermented hawthorn juice (UH) respectively.
Results: After 28-day treatment, fermentative hawthorn juice exhibited the potential ability of reducing lipid
metabolism levels, decreasing the number of lipid vacuolization, regulating morphology of liver and adipose
tissues. The results showed that fermented hawthorn significantly decreased the serum total cholesterol and lowdensity
lipoprotein cholesterol, and restored liver tissue. Conclusion: The fermented hawthorn juice with live L.
plantarum PMO has more efficient hypolipidemic effect on high-fat diet rats, that might be used as a functional