Metabolome combined with intestinal flora reveals a novel mechanistic insight into the collaboration of Monascus vinegar polysaccharide and organic acid in regulating lipid metabolism in hyperlipidemia

Monascus vinegar (MV) is a fermented food with multiple functional ingredients. Monascus vinegar polysaccharide (MVP) and organic acid (OA) are two important bioactive components in MV. Currently, the mechanism of the synergistic effect of MVP and OA in preventing hyperlipidemia remains unknown. Therefore, we conducted an eight-week intervention experiment with MVP and OA on mice fed a high-fat diet (HFD) to investigate their synergistic lipid-lowering effects. In this study, the combination of MVP and OA inhibited the rapid increase of weight and fat in mice, while increasing the activity of liver antioxidant enzymes and reducing the levels of inflammatory factors in serum. Further studies found that MVP and OA could prevent HFD-induced changes in the structure and composition of the intestinal flora, which were characterized by promoting the bloom of beneficial intestinal bacteria such as Odoribacter, Alistipes, Bacteroides, and Ruminococcus. Non-targeted metabolomic analysis indicated that MVP and OA improved metabolic disorders by regulating linoleic acid metabolism, β-alanine metabolism, phenylalanine metabolism, and the tricarboxylic acid cycle. Finally, Western blot validation analysis showed that MVP and OA could inhibit hepatocyte lipid accumulation and inflammatory damage by regulating the peroxisome proliferator-activated receptor α/γ (PPARα/γ) and nuclear factor κB (NF-κB) signaling pathways. These findings indicated that MVP and OA could effectively regulate lipid metabolic imbalances. This research might contribute to applying MVP and OA in the functional food field.