Salted and Unsalted Zhàcài (Brassica juncea var. tumida) Alleviated High‐Fat Diet‐Induced Dyslipidemia by Regulating Gut Microbiota: A Multiomics Study

Scope Zhàcài (ZC), a salting‐processed Brassica juncea var. tumida vegetable, is widely consumed as a pickle, but little is known about the health benefits of both salted and unsalted ZC as a whole food. Methods and Results The preventive effects of salted and unsalted ZC against dyslipidemia are assessed in high‐fat (HF) diet‐fed mice. HF intake for 12 continuous weeks cause dyslipidemia in mice, as evidenced by the elevations in serum total triglyceride, total cholesterol, and low‐density lipoprotein cholesterol levels by 30%, 66%, and 117%, respectively. Metabolomics analysis and the 16S rRNA genes sequencing suggest that dietary administration of salted and unsalted ZC (2.5% w/w) alleviates HF‐induced dyslipidemia, metabolic disorders of short‐chain fatty acids, and disturbance of intestinal flora in mice. These positive effects of unsalted ZC are stronger than those of salted ZC. Moreover, fecal bacteria transplantation confirms the antidyslipidemia of ZC. Conclusion These results suggest that consumption of ZC may prevent HF‐induced dyslipidemia by regulating gut microbiota. Zhàcài, a salting‐processed Brassica juncea var. tumida vegetable, is widely consumed as a pickle. The results suggest that consumption of salted and unsalted Zhàcài may prevent high‐fat‐induced dyslipidemia by regulating gut microbiota.