Effect on hypoglycemic activity and UPLC–MS/MS profiling of Rosa roxburghii fruit fermented with Chinese traditional distiller's yeast

Abstract To illuminate changes in the secondary metabolic spectrum and hypoglycemic activity between Rose roxburghii fruit fermented (RRFF) by Chinese traditional distiller’s yeast and R. roxburghii fruit (RRF) using UPLC–MS/MS and streptozotocin-induced diabetic mice. Secondary metabolomics in the RRFF apparently differs from those in RRF; 32 pentacyclic triterpenoids were identified first, and ursolic acid-substituted roxburix acids were found to be the marker compounds. Testing of HepG2 cells indicated that RRFF had good glucose consumption capacity. Additionally, fasting blood glucose levels, glucose tolerance tests, plasma insulin levels and insulin resistance in diabetic mice indicated that RRFF was better than RRF. More importantly, RRFF exhibited good structure in pancreatic tissue. These results indicate that the fermentation process is beneficial for increasing the content of triterpenoids and enhancing hypoglycemic activity. Traditional fermentation with Chinese traditional distiller’s yeast can provide a way to expand the application of nutritious fruits with short shelf life.

摘要 本研究以中国传统酒曲发酵的刺梨果（Rose roxburghii fruit fermented, RRFF）与未发酵刺梨果（R. roxburghii fruit, RRF）为研究对象，采用超高效液相色谱-串联质谱（UPLC-MS/MS）技术与链脲佐菌素（streptozotocin）诱导的糖尿病小鼠模型，旨在阐明二者次级代谢谱与降血糖活性的差异。研究发现，发酵刺梨果的次级代谢组学特征与未发酵刺梨果存在显著差异；本研究首次鉴定出32种五环三萜类化合物，且熊果酸取代的刺梨酸可作为二者的特征标志物。对人肝癌HepG2细胞的实验结果显示，发酵刺梨果具备良好的葡萄糖消耗能力。此外，针对糖尿病小鼠的空腹血糖水平、糖耐量试验、血浆胰岛素水平及胰岛素抵抗状况的检测结果均表明，发酵刺梨果的降糖效果优于未发酵刺梨果。更为重要的是，发酵刺梨果可有效改善糖尿病小鼠的胰腺组织形态结构。上述研究结果表明，传统酒曲发酵工艺可有效提升刺梨果中的三萜类化合物含量，并增强其降血糖活性。采用中国传统酒曲进行发酵，可为拓展货架期较短的营养型水果的应用场景提供可行途径。

搜集汇总

背景与挑战

背景概述

该数据集研究了Rosa roxburghii果实经中国传统酒曲发酵后的降血糖活性和次级代谢变化。研究发现发酵过程增加了三萜类化合物含量，显著提高了降血糖效果，并首次鉴定了32种五环三萜类化合物。