Fermented fruits ameliorate obesity by controlling food intake and regulating lipid metabolism in high-fat dietary mice
Yuhu Tian, Fenghua Li, Luoluo Du, Dapeng Peng, Zhiqiang Yang, Jianxi Li, Jingyan Zhang
Abstract
Some fruits after long-term fermentation have anti-obesity function, however, the mechanisms have not been systematically determined. This study aimed to screen the effective fermented fruits and explore the mechanisms. C57BL/6J male mice were fed with a high fat diet (HFD) to establish an obese model and intervened with nine kinds of fermented fruits individually. Fermented fruits significantly lowered body weight gain (BWG), average daily feed intake (ADFI) and adipose tissue coefficient, and attenuated the hepatic steatosis. Serum triglyceride (TG) and total cholesterol (T-CHO) were significantly reduced, but leptin was remarkably increased. While the expressions of PPARα and CPT1 were upregulated, that of PPARγ and aP2 were downregulated. Additionally, fermented fruits improved the gut microflora structures of HFD-fed mice. This study suggested that fermented fruits, especially fermented blueberry and fermented apple, could ameliorate obesity by controlling food intake and regulating lipid metabolism and gut microbiota dysbiosis, potentially replacing anti-obesity drugs.