Lemon fermented products prevent obesity in high-fat diet-fed rats by modulating lipid metabolism and gut microbiota

Effect of dietary supplementation with sanguinarine on meat quality and lipid metabolism of broilers

“…However, certain genus of bacteria can facilitate fat decomposition and metabolism, thereby reducing fat deposition ( Lu et al, 2018 ; Yang et al, 2018 ; Chen et al, 2021 ). It has been reported that lemon fermentation products can reduce fat deposition by increasing the relative abundance of Bacteroides in the gut and regulating the expression of genes related to lipid metabolism ( Wu et al, 2023 ). Rotundic acid can lower lipid factor levels by increasing the relative abundance of Bacteroides to regulate triglyceride metabolism and phospholipid metabolism ( Zeng et al, 2023 ).…”

Effects of main active components of rosemary on growth performance, meat quality and lipid metabolism in finishing pigs

“…Therefore, UA may enrich Prevotella and thus increase fat deposition in finishing pigs. RA mainly up-regulated the relative abundance of g-UCG-005 , which belongs to the phylum Firmicutes, and it was found that fermented plants or citrus can regulate lipid metabolism by reducing Firmicutes to Bacteroides ratio ( Wu et al., 2023 ). In this study, the mRNA expression of FAS , CPT1B , SREBP1c and PPARγ in muscle showed a significant correlation with the relative abundance of g-UCG-005 in the phylum Firmicutes.…”

Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms

“…There are studies evaluating the health effects of the fermentation of many fruits. Studies on fermentation in fruits such as apples, mangoes, papayas, lemons, and citrus have been carried out [271][272][273][274][275]. Fermented fruits can be made from fruits mainly based on lactic acid and acetic acid fermentation [276,277].…”

“…Fermented fruits can be made from fruits mainly based on lactic acid and acetic acid fermentation [276,277]. The use of lemon-fermented products resulting from the fermentation of lemon with Lactobacillus OPC1 decreased the total triglycerides and total cholesterol in the liver and regulated the lipid metabolism and gut microbiota in rats [275]. It was revealed that fermented papaya products may exhibit immunomodulatory, antioxidant, anticancer, anti-inflammatory, antidiabetic, and antidyslipidemic properties.…”