Fermented fruits ameliorate obesity by controlling food intake and regulating lipid metabolism in high-fat dietary mice

文献类型： 外文期刊

第一作者： Tian, Yuhu

作者： Tian, Yuhu;Yang, Zhiqiang;Li, Jianxi;Zhang, Jingyan;Li, Fenghua;Peng, Dapeng;Du, Luoluo

作者机构：

关键词： Fermented fruit; Obesity; Food intake; Microflora; Lipid metabolism

期刊名称：JOURNAL OF FUNCTIONAL FOODS （ 影响因子：5.6； 五年影响因子：5.3 ）

ISSN： 1756-4646

年卷期： 2024 年 114 卷

页码：

收录情况： SCI

摘要： Some fruits after long-term fermentation have anti-obesity function, however, the mechanisms have not been systematically determined. This study aimed to screen the effective fermented fruits and explore the mechanisms. C57BL/6J male mice were fed with a high fat diet (HFD) to establish an obese model and intervened with nine kinds of fermented fruits individually. Fermented fruits significantly lowered body weight gain (BWG), average daily feed intake (ADFI) and adipose tissue coefficient, and attenuated the hepatic steatosis. Serum triglyceride (TG) and total cholesterol (T-CHO) were significantly reduced, but leptin was remarkably increased. While the expressions of PPAR alpha and CPT1 were upregulated, that of PPAR gamma and aP2 were downregulated. Additionally, fermented fruits improved the gut microflora structures of HFD-fed mice. This study suggested that fermented fruits, especially fermented blueberry and fermented apple, could ameliorate obesity by controlling food intake and regulating lipid metabolism and gut microbiota dysbiosis, potentially replacing anti-obesity drugs.

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