Untargeted metabolomics of fermented onion (Allium cepa L) using UHPLC Q-TOF MS/MS reveals anti-obesity metabolites and in vivo efficacy in Caenorhabditis elegans

Antiobesity and Antioxidative Effect of Fermented Brown Rice Using In Vitro with In Vivo Caenorhabditis elegans Model

“…Among them, five strains L. fermentum (LS-21), L. plantarum (LS-65), L. plantarum (LS-651), L. acidophilus (LS-803), and P. acidilactici (MNL-5), exerted high pancreatic lipase inhibitory activity, TPC content, and antioxidant activities. In our previous studies, the MNL5 strain has shown potential fermentation ability with different substrates by increasing bioactive compounds and antiobesity potential [ 21 , 22 ].…”

“…After 30 min, the worms were rinsed twice with 30% ethanol, and approximately ten worms in PBS saline were transferred to a confocal dish (Cat. No: 102350, SPL Life Sciences, South Korea), where they were observed under an inverted fluorescence microscope with a DP74 camera (Olympus CKX53, Tokyo, Japan) [ 22 ].…”

Cyclocodon lancifoliusfruit prolongs the lifespan ofCaenorhabditis elegans viaantioxidation and regulation of purine metabolism

“…Total flavonoids were measured based on the method described in the available reports with slight modifications. 9 In short, 400 μL of the sample was added to 250 μL of 5% NaNO 2 (w/v) and left to stand for 6 min. Next, 250 μL of 10% AlCl 3 (w/v) was included.…”

Probiotic-fermented tomato with hepatic lipid metabolism modulation effects: analysis of physicochemical properties, bioactivities, and potential bioactive compounds

“…21,22 The pancreatic lipase inhibition capacity was determined based on previous studies with slight modifications. 23 In brief, 100 μL of the sample supernatant was mixed with 100 μL of 10 mg mL −1 pancreatic lipase (dissolved in 50 mmol L −1 Tris-HCl buffer, pH 8.0) and incubated at 37 °C for 10 min. Then, 200 μL of 2 mmol L −1 p-nitrophenyl phosphate disodium hexahydrate (p-NPP, dissolved in Tris-HCl buffer with 5% isopropanol (v/v)) was added to the mixture and incubated at 37 °C for another 10 min.…”