Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, No.28, Nanli Road, Hongshan District, Wuhan 430068, China.
Department of Pharmacology, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China; Department of Pathology, Johns Hopkins University School Of Medicine, Baltimore, MD 21287, USA.
Food Res Int. 2019 Oct;124:49-60. doi: 10.1016/j.foodres.2018.10.015. Epub 2018 Oct 6.
Capsicum has been proved to have anti-obesity effect. In this study, extracts from multi-strain coupled fermented capsicum (EFC) and from fresh capsicum (EC) were compared in their anti-obesity effect among these obese mice induced by high-fat diet (HFD), in order to exploring the potential mechanism of EFC for alleviating obesity. It has shown that the constituents of capsicum undergo transformation during fermentation. Obese mice in all experimental groups had similar energy absorption, and both EFC and EC relieved obesity, with better effect in the EFC group than in the EC group. Lower lipid and cholesterol were observed in serum, liver and feces in HFD-FC (HFD supplied with EFC)group compared to HFD-C (HFD supplied with EC) group. In addition, the HFD-FC group had less visceral fat and a smaller adipocyte size. The HFD-FC group exhibited better sensitivity to hormones, with lower levels of both leptin and insulin and higher ghrelin level. Expression of PPARα, CPT-1α, HSL and ACO were up-regulated, whereas PPARγ and C/EBPα were down-regulated significantly in the HFD-FC group compared to the HFD-C group. In summary, fermentation of Capsicum leads to a better effect on preventing fat accumulation and reducing lipid levels, which may be regulated by certain new contents in EFC that facilitate lipid metabolism and hormone response.
辣椒已被证明具有抗肥胖作用。在这项研究中，比较了多菌株耦合发酵辣椒提取物（EFC）和新鲜辣椒提取物（EC）在高脂肪饮食（HFD）诱导肥胖小鼠中的抗肥胖作用，以探索 EFC 缓解肥胖的潜在机制。结果表明，辣椒中的成分在发酵过程中发生了转化。所有实验组的肥胖小鼠的能量吸收相似，EFC 和 EC 都能缓解肥胖，EFC 组的效果优于 EC 组。与 HFD-C 组（HFD 中添加 EC）相比，HFD-FC 组（HFD 中添加 EFC）的血清、肝脏和粪便中的脂质和胆固醇水平较低。此外，HFD-FC 组的内脏脂肪更少，脂肪细胞体积更小。HFD-FC 组对激素更敏感，瘦素和胰岛素水平较低，胃饥饿素水平较高。与 HFD-C 组相比，HFD-FC 组中 PPARα、CPT-1α、HSL 和 ACO 的表达上调，而 PPARγ 和 C/EBPα 的表达显著下调。综上所述，辣椒发酵后对预防脂肪积累和降低血脂水平的效果更好，这可能是由于 EFC 中的某些新成分促进了脂肪代谢和激素反应。
