Effects of the polypeptide from peanut meal mixed fermentation on lipid metabolism and intestinal flora of hyperlipidemic mice

Abstract BACKGROUND Hyperlipidemia is one of the metabolic disorders posing great threat to human health. Our previous studies have shown that the nutritional properties of peanut meal after fermentation are markedly improved, and can effectively improve hyperlipidemia caused by high‐fat diet in mice. In this study, in order to facilitate the further utilization of peanut meal, the effect of peanut polypeptide (PP) from peanut meal mixed fermentation on lipid metabolism in mice fed with high‐fat diet (HFD) and its possible mechanism were investigated. Fifty male C57BL/6J mice were randomly divided into five groups: normal control group (N), high‐fat model group (M), PP low‐dose group (PL), PP high‐dose group (PH), and atorvastatin positive control group (Y). RESULTS The results show that PP supplementation can effectively reduce the body weight of mice, decrease the serum total cholesterol (TC), triglyceride (TG), low‐density lipoprotein cholesterol (LDL‐C) and leptin levels ( P < 0.05), increase the high‐density lipoprotein cholesterol (HDL‐C) levels ( P < 0.05), up‐regulate the expression levels of ileal tight junction proteins ZO‐1 and occludin ( P < 0.05), reduce the hepatocyte injury and lipid accumulation caused by high‐fat diet and increase the species richness of intestinal flora. CONCLUSION PP can significantly improve hyperlipidemia and regulate intestinal flora disorders caused by hyperlipidemia. The possible mechanism may be related to the reduction of serum leptin levels and up‐regulating the expression levels of the ileal tight junction proteins ZO‐1 and occludin. This study provides evidence for its regulatory role in lipid metabolism and intestinal function, and provides a research basis for the potential nutritional benefits of underutilized food by‐products. © 2023 Society of Chemical Industry.