Effects of fermented blueberry liquid in high-fat diet-induced obese C57BL/6J mice

Abstract

Purpose: The objective of the present study was to determine whether fermentation can increase the protective effects of blueberry liquid in a high-fat diet-induced obese mice model. Methods: Male C57BL/6J mice were fed a high-fat diet (HD, 60% fat, w/w,), HD supplemented with 10 ml/kg BW/day of blueberry liquid (BHD, blueberry high-fat diet), or HD supplemented with 10 ml/kg BW/day of fermented blueberry liquid (FBHD, fermented blueberry high-fat diet) for 10 weeks. Results: There were significant decreases in the body, epididymal adipose tissue, and liver weights of blueberry-fed groups compared to HD, whereas there were no significant differences in food intake among the groups. Furthermore, blueberry liquid groups, especially fermented blueberry liquid, significantly attenuated the contents of hepatic triglycerides and total cholesterol induced by HD. Serum LDL-cholesterol was significantly lower in the BHD and FBHD-fed groups, whereas FBHD significantly increased the serum HDL-cholesterol level compared to the control. Concentrations of aspartate transaminase, alanine transaminase, and leptins in serum were also reduced by blueberry liquid supplementation. The mRNA expression of hepatic acetyl CoA carboxylase was significantly reduced in both the BHD and FBHD groups compared to HD. Furthermore, FBHD altered the mRNA expression level of hepatic lipolysis genes. Conclusion: In conclusion, these results suggest that blueberry, especially fermented blueberry liquid, may improve obesity-related abnormalities.KEY WORDS: high-fat diet, fermented blueberry liquid, anti-obesity, C57BL/6J

Effects of Cabbage-Apple Juice Fermented by Lactobacillus plantarum EM on Lipid Profile Improvement and Obesity Amelioration in Rats

“…The anti-obesity and hypolipidemic effects of vegetable and fruit juice fermented by LAB have been reported by several investigators [25][26][27][28]44]. LAB fermentation produces a variety of organic acids, short-chain fatty acids (SCFAs), amino acids, and secondary metabolite compounds [18,24,26,27,45,46].…”

“…Fermented fruit-vegetable juice, as compared to non-fermented fruit-vegetable juice, has been reported to exhibit diverse health-promoting effects, such as enhancing the nutritional values, the bioavailability of phenolics, the contents and composition of secondary metabolite compounds, as well as antioxidant effects [9,26,27,[44][45][46]48,49]. Such findings indicate that the enhanced lipid metabolism and anti-obesity effects are based on the compositional changes in natural polyphenol compounds [9][10][11], glucosinolates [18], and carotenoids [22,23,26,43] that are found in fruits and vegetables, the source materials of the juice, and dietary fiber [42], as well as organic acids [26,45], and amino acids [46] produced during LAB fermentation.…”

Characterization of juice fermented with Lactobacillus plantarum EM and its cholesterol‐lowering effects on rats fed a high‐fat and high‐cholesterol diet

“…As fermented juice with probiotics has been shown to exhibit nutritional and health-promoting effects (Marazza, LeBlanc, Giori, & Garro, 2013), it is necessary to elucidate the mechanism of those beneficial effects. Some studies have demonstrated that the hypocholesterolemic and hypolipidemic effects of fermented fruit and/or vegetable juices (Jeon, Kim, Mun, Cha, & Yu, 2017;Li et al, 2014) might be associated with the organic acids (Parvez et al, 2006) and short-chain fatty acids (Li et al, 2014) produced by LAB or with thepolyphenolic compounds derived from juice materials (Hertog et al, 1993;Yugarani, Tan, & T, M., & Das, N. P., 1992) that have antiatherogenic activity.…”