功能性乳酸菌群落的重建及其发酵荷叶饮料降脂效果的研究

Hyperlipidemia, caused by dysregulated lipid metabolism, is closely associated with cardiovascular risk. This study developed a lipid-lowering beverage by fermenting lotus leaf (Nelumbo nucifera) extract with functional lactic acid bacteria (LAB). Three strains, Lactobacillus paracasei GY-L077, Lactiplantibacillus plantarum GY-L085, and Lacticaseibacillus rhamnosus RB-01, were selected from traditional fermented foods for their antibacterial activity, gamma-aminobutyric acid production, lipase production, and acid and bile salt tolerance. A composite starter was constructed and the fermentation process was optimized by response surface methodology, yielding a beverage with 4.17 × 107 CFU/mL viable cells and favorable sensory quality. In high-fat diet (HFD)-fed mice, the fermented beverage significantly suppressed body weight gain and fat accumulation, improved serum lipid profiles by reducing triglycerides, total cholesterol, and low-density lipoprotein cholesterol while increasing high-density lipoprotein cholesterol, and alleviated hepatic steatosis. 16 S rDNA sequencing showed that these effects are associated with changes in gut microbiota composition, including increased microbial diversity, a reduced Firmicutes/Bacteroidetes ratio, and increased Akkermansia abundance. These findings support LAB-fermented lotus leaf beverage as a functional food candidate for lipid improvement and provide a strategy for the high-value utilization of lotus leaves.