Department of Food Science and Biotechnology, Cha University, Seongnam, South Korea.
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China.
J Food Biochem. 2022 Aug;46(8):e14200. doi: 10.1111/jfbc.14200. Epub 2022 Apr 28.
Inflammation is a characteristic of obesity. The rich compounds in lemon peel have anti-inflammatory effects. This study examined whether fermented lemon peel can have an anti-obesity effect on obese mice induced by a high-fat diet (HFD) by regulating inflammation. The lemon peel fermentation supernatant (LPFS) could inhibit the weight gain of mice and improve the lesions of the liver and epididymal adipose tissue. In addition, LPFS regulates blood lipids, liver function, and inflammation-related indicators in the serum of obese mice. LPFS plays a positive role in regulating the inflammation and obesity-related genes in liver tissue and adipose tissue of obese mice. High-performance liquid chromatography showed an increase in the contents of compounds with antioxidant or/and anti-inflammatory effects and compounds with anti-obesity effects. These results suggest that the LPFS could help reduce obesity in obese mice induced by an HFD by adjusting the balance of the inflammatory response. PRACTICAL APPLICATIONS: Obesity often increases the risk of chronic diseases, and mild inflammation is a feature of obesity. Therefore, timely suppression of inflammation in the body can help control the occurrence of obesity. This study clarified the anti-obesity effect of fermented lemon peel on a high-fat diet (HFD)-induced obese mice by regulating the body's inflammatory response and confirmed that fermentation improves the anti-inflammatory activity of lemon peel. This study provides important references for future investigation, prophylaxis, and treatment of inflammation and obesity-related diseases, as well as the advances in functional foods and fermented foods with anti-inflammatory and anti-obesity activities.
炎症是肥胖的特征。柠檬皮中的丰富化合物具有抗炎作用。本研究通过调节炎症来检验发酵柠檬皮是否可以通过抑制肥胖小鼠的体重增加和改善肝脏和附睾脂肪组织的病变，对高脂肪饮食（HFD）诱导的肥胖小鼠产生抗肥胖作用。柠檬皮发酵上清液（LPFS）可以抑制肥胖小鼠的体重增加，改善肝脏和附睾脂肪组织的病变。此外，LPFS 调节肥胖小鼠血清中的血脂、肝功能和炎症相关指标。LPFS 对肥胖小鼠肝组织和脂肪组织中的炎症和肥胖相关基因的调节发挥积极作用。高效液相色谱显示抗氧化或/和抗炎作用以及抗肥胖作用的化合物含量增加。这些结果表明，LPFS 通过调节炎症反应的平衡，有助于减少 HFD 诱导的肥胖小鼠的肥胖。
肥胖常增加慢性病的风险，轻度炎症是肥胖的特征。因此，及时抑制体内炎症有助于控制肥胖的发生。本研究通过调节机体的炎症反应，阐明了发酵柠檬皮对高脂肪饮食（HFD）诱导肥胖小鼠的抗肥胖作用，并证实了发酵提高了柠檬皮的抗炎活性。本研究为今后炎症和肥胖相关疾病的调查、预防和治疗，以及具有抗炎和抗肥胖活性的功能性食品和发酵食品的进展提供了重要参考。
