5 results about "Decreased cholesterol" patented technology

The present invention relates to use of a GLP-1R / GLP-2R dual agonist, namely dapiglutide, for reducing cholesterol, in particular total cholesterol (TC) and low-density lipoprotein cholesterol (LDL cholesterol). The invention also relates to dapiglutide for treatment of hyperlipidaemia, in particular hypercholesterolaemia.

The invention provides a blood fat-reducing ganoderma lucidum spore powder pharmaceutical composition as well as a preparation method and application thereof, and belongs to the technical field of medicines. Comprising a ganoderma lucidum spore powder extract and a pharmaceutical composition, and the mass ratio of the ganoderma lucidum spore powder extract to the pharmaceutical composition is 10: (1-2); the pharmaceutical composition contains a simvastatin derivative and an apatamuron derivative. The prepared blood-fat-reducing ganoderma lucidum spore powder pharmaceutical composition adopts a mixed preparation of traditional Chinese medicine components and western medicine components, has complementary advantages, can quickly reduce cholesterol content and take effect quickly on one hand, can fundamentally inhibit cholesterol synthesis and improve metabolic disorder of hyperlipidemia on the other hand, and is small in side effect, high in patient compliance, good in effect and free of toxic and side effects on the other hand. Certain anti-inflammatory, anti-thrombotic and anti-tumor effects and the like are achieved, and the application prospect is wide.

The invention relates to the technical field of microorganisms, and discloses a strain of lactobacillus plantarum HR65, the preservation number of which is CGMCC (China General Microbiological Culture Collection Center) No.35607. The invention also discloses a preparation method of the lactobacillus plantarum HR65. The strain can be used for fermenting various carbohydrate compounds to grow, has obvious effects in the aspects of removing peculiar smell of traditional Chinese medicines and improving flavor, and particularly can be used for reducing the contents of 1, 3, 5-trithiane, 3-phenyl-2-acrolein and other bad flavor substances in the spleen-nourishing powder. The fermented spleen-nourishing powder and the purslane can obviously improve the contents of organic acids such as lactic acid, 2-hydroxy-3-methylbutyric acid and the like and polypeptides; the fermented spleen-nourishing powder can also improve the levels of short-chain fatty acids such as acetic acid and butyric acid. The strain has the characteristics of bacteriostasis, oxidation resistance, production of SOD enzyme, cholesterol reduction, self-agglutination and hydrophobicity, can be widely used for fermenting matrixes such as carrots, rosa roxburghii tratt, various fruits, Chinese herbal medicines, cereals and milk, improves the flavor and quality of the matrixes, and has good application value in plant-based fermentation products, traditional Chinese medicine flavor improvement, functional food and probiotic preparation development.

This application relates to compounds such as compounds of Formula (I) that block SREBP2-induced hepatic PCSK9 expression, compositions comprising these compounds and methods of use thereof; for example, for treating diseases, disorders or conditions treatable by blocking SREBP2 activation and / or PCSK9 gene expression.

This invention belongs to the field of microbial technology and discloses a strain of *Lactobacillus facultativeus* TA15 and its application in the fermentation preparation of red sour soup. The strain is *Lactobacillus facultativeus* (TA15). Levilactobacillus zymae TA15 was deposited at the Guangdong Provincial Microbial Culture Collection Center (GDMCC) on May 19, 2025, with accession number GDMCC No. 66351. This strain has a strong acid-producing capacity, effectively reducing cholesterol and triglyceride levels. It also possesses excellent acid and bile salt resistance, cell surface characteristics, and antibacterial properties, meeting food-grade safety requirements. Its application in the fermentation of red sour soup effectively increases the product's acidity and shortens the fermentation cycle. The total acid content of the resulting fermented product reaches 15.75 g / kg, demonstrating promising application prospects in the functional food field.