Lipid-lowering effects of lactic acid bacteria-fermented Chinese cabbage roots

This study evaluated the lipid-lowering effects of Chinese cabbage roots (CR)- supplemented products fermented Lactobacillus plantarum JBLAB0101 (LP0101) and Lactobacillus rhamnosus GG (LGG) in HepG2 cells. The fermented products, CRML (LGG-fermented CR) and CRMP (LP0101-fermented CR), were assessed for their effects on intracellular lipid accumulation, cholesterol levels, and lipid metabolism-related gene expression. Both products significantly reduced lipid accumulation and total cholesterol without cytotoxicity, and were associated with decreased expression of SREBP-1, FAS, SREBP-2, and HMGCR in HepG2 cells. UPLC-QTOF-MS-based metabolite profiling revealed strain-dependent differences, with CRMP showing more changes in bioactive metabolites such as hydroxyphenyllactic acid, 3-phenyllactic acid, and sinapic acid. While both strains exerted lipid- and cholesterol-lowering effects consistent with modulation of lipid metabolism, these findings suggest that L. plantarum JBLAB0101 may serve as a promising fermentation strain for developing functional food ingredients from cruciferous by-products.