Hypolipidemic effects of the fermented soymilk with a novel Lactiplantibacillus plantarum strain X7021 on mice via modulating lipid metabolism and gut microbiota

Summary The hypolipidemic effect of soymilk fermented by Lactiplantibacillus plantarum X7021, which is a novel strain isolated from the brine of stinky tofu, on high‐fat‐diet (HFD)‐induced hyperlipidemic mice was studied. The fermented soymilk could significantly inhibit 3‐hydroxy‐3‐methyl glutaryl coenzyme A reductase (HMGR) in vitro , and lower 23.8% total cholesterol, 45.5% triglyceride, and 15.4% low density lipoprotein cholesterol and increase 31.1% high density lipoprotein cholesterol in hyperlipidemic mice serum at the end of 4 w administration period. At the same time, the oxidative stress in hyperlipidemic mice was nearly alleviated to normal level. Furthermore, the bile salt hydrolase produced by the strain, the key enzymes, hormones and transcriptional regulators involved in hepatic lipids metabolism, faecal short chain fatty acids contents, and the abundance and diversity of gut microbiota in hyperlipidemic mice were analysed, verifying that the fermented soymilk ameliorated hyperlipidemia through the degradation of bile salts, modulating lipids metabolism and influencing gut microbiota. Consequently, this fermented soymilk is prospective in the functional food for the hypolipidemic application.