Objective: To study the lipids reducing property of curcumin on Hyperlipidemia mice after fermented by Monascus purureus.
Methods: The stain Monascus purureus was used for microbial transformation, and both substrate control and strain control were set. The mice were reared with high lipid and cholesterol feed for 15d to establish the Hyperlipidemia models. The models were treated with fermented curcumin in 500 mg/kg, 200 mg/kg, 100 mg/kg, substrate control and strain control in 500 mg/kg. Positive and Normal group were treated with natural saline. The general situation was observed and the changes of TG, TC, HDL-C levels in serum and liver were tested after 10 d.
Results: Fermented curcumin could significantly reduce the serum TC, TG of Hyperlipidemia mice all in high, middle and low doses. Serum TC was reduced by 38.7%, 34.5%, 32.7% and TG was reduced by 38.3%, 28.6%, 30.1%, respectively while substrate control and strain control had no effect. Fermented curcumin also could reduce the TC, TG in liver but no effect of curcumin substrate at the same dose.
Conclusion: The property of lipids reducing of curcumin is significantly enhanced after fermentation.