Effects of the extract from peanut meal fermented with Bacillus natto and Monascus on lipid metabolism and intestinal barrier function of hyperlipidemic mice

Abstract BACKGROUND Hyperlipidemia is one of the metabolic disorders that poses a great threat to human health. This study is aimed at investigating the potential hypolipidemic properties of extract from peanut meal fermented with Bacillus natto and Monascus in mice fed with a high‐fat diet. Herein, 60 male C57BL/6J mice were randomly divided into six groups: four control groups, comprised of a normal group, a model (M) group, a positive control group (atorvastatin 10 mg kg −1 ), and a nonfermented peanut meal extract group (150 mg kg −1 ), and two experimental groups, comprised of a fermented peanut meal extract low‐dose group (50 mg kg −1 ) and a fermented peanut meal extract high‐dose group (FH, 150 mg kg −1 ). RESULTS Body weight ( P = 0.001) and levels of serum total cholesterol ( P = 0.007), triacylglycerol ( P = 0.040), low‐density lipoprotein cholesterol ( P < 0.001), and leptin ( P < 0.001) were remarkably decreased in the FH group, whereas the serum high‐density lipoprotein cholesterol levels were increased ( P < 0.001) by 78.3% compared with the M group. Ileum tissue stained with hematoxylin and eosin showed that the ileal villus detachments in mice were improved, and the villus height was increased by supplementation with extract from fermented peanut meal. Moreover, the expressions of intestinal ZO‐1 ( P = 0.003) and occludin ( P = 0.013) were elevated in the FH group, compared with the M group. CONCLUSION Extract of peanut meal fermented by B. natto and Monascus can effectively improve hyperlipidemia caused by a high‐fat diet in mice, via regulating leptin and blood lipid levels, and protect the intestinal mucosal barrier, which provides evidence for its anti‐hyperlipidemia effects and is a research basis for potential industrial development. © 2020 Society of Chemical Industry