1
|
Wu CC, Huang YW, Hou CY, Chen YT, Dong CD, Chen CW, Singhania RR, Leang JY, Hsieh SL. Lemon fermented products prevent obesity in high-fat diet-fed rats by modulating lipid metabolism and gut microbiota. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1036-1044. [PMID: 36908372 PMCID: PMC9998762 DOI: 10.1007/s13197-022-05445-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/16/2022] [Accepted: 03/19/2022] [Indexed: 10/18/2022]
Abstract
Citrus limon (lemon) possesses immunoregulatory, antioxidant, and lipid-lowering effects. Our previous study showed that lemon fermented products (LFP) which were lemon fermented with Lactobacillus OPC1 had the ability to avert obesity. However, the LFP effects on the pathway of lipid metabolism by gut microbiota were still unclear. This study was aimed to investigate the LFP effects on liver lipid metabolism and gut microbiota in a rat model of obesity caused by a high-calorie diet. LFP effectively reduced the total triglyceride (49.7%) and total cholesterol (53.3%) contents of the liver. Additionally, the mRNA levels of genes related to triglyceride metabolism (SREBP-1c, PPARγ, and ACC), cholesterol metabolism (HMG-CoA reductase, ACAT, and LCAT), and lipid β-oxidation (PPARα, and CPT-1) were regulated by LFP. Furthermore, LFP reduced the ratio of Firmicutes/Bacteroidetes and enhanced the ratio of Firmicutes Clostridia. Overall, these findings suggested that LFP might use as a potential dietary supplement for preventing obesity by modulating the lipid metabolism and improving the gut microbiota.
Collapse
Affiliation(s)
- Chih-Chung Wu
- Department of Food and Nutrition, Providence University, Taichung, 43301 Taiwan
| | - Yu-Wen Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan
| | - Ya-Ting Chen
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan
| | - Cheng-Di Dong
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan
| | - Chiu-Wen Chen
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan
| | - Reeta Rani Singhania
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan
| | - Jie-Yin Leang
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, 91201 Taiwan
| | - Shu-Ling Hsieh
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan
| |
Collapse
|
2
|
Wang H, Xiao H, Wu Y, Zhou F, Hua C, Ba L, Shamim S, Zhang W. Characterization of volatile compounds and microstructure in different tissues of ‘Eureka’ lemon ( Citrus limon). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2046600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Haiou Wang
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, PR China
- Key Laboratory of Modern Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Nanjing Research Institute for Agricultural Mechanization, Nanjing, PR China
- Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization, School of Food Science, Nanjing Xiaozhuang University, Nanjing, PR China
| | - HongWei Xiao
- College of Engineering, China Agricultural University, Beijing, PR China
| | - Yulong Wu
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, PR China
- Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization, School of Food Science, Nanjing Xiaozhuang University, Nanjing, PR China
| | - Feng Zhou
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, PR China
- Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization, School of Food Science, Nanjing Xiaozhuang University, Nanjing, PR China
| | - Chun Hua
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, PR China
- Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization, School of Food Science, Nanjing Xiaozhuang University, Nanjing, PR China
| | - Long Ba
- State Laboratory of Bioelectronics, School of Biomedical Engineering and Department of Physics, Southeast University, Nanjing, PR China
| | - Sara Shamim
- State Laboratory of Bioelectronics, School of Biomedical Engineering and Department of Physics, Southeast University, Nanjing, PR China
| | - Wei Zhang
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, PR China
- Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization, School of Food Science, Nanjing Xiaozhuang University, Nanjing, PR China
| |
Collapse
|
3
|
Lemon Juice Assisted Green Synthesis of Reduced Graphene Oxide and Its Application for Adsorption of Methylene Blue. TECHNOLOGIES 2021. [DOI: 10.3390/technologies9040096] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Sustainable synthesis of reduced graphene oxide (rGO) is of crucial significance within the development of carbon nanomaterials. In this study, a green and eco-friendly strategy for the synthesis of rGO using lemon juice as the reducing agent for graphene oxide (GO) without using toxic and harmful chemicals was demonstrated. The reduction with lemon juice effectively eliminated the oxygen-containing functionalities of GO and regenerated the conjugated systems as confirmed by the UV-vis and FTIR spectroscopic and X-ray diffraction analyses. Microscopic evaluation showed the successful manufacturing of exfoliated and separated few layers of nano-sheets of rGO. The application of the resultant rGO as an adsorbent for organic pollutants was investigated using methylene blue (MB) as a model. The adsorption kinetics of MB on rGO is best matched with the pseudo-second-ordered kinetic model and the Langmuir model with a high adsorption capacity of 132.2 mg/g. The rGO exhibited good reusability with a removal efficiency of 80.4% in the fourth cycle. This green method provides a new prospect for the large-scale production of rGO in a cost-effective and safe manner.
Collapse
|
4
|
Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by Issatchenkia terricola. Molecules 2021; 26:molecules26216712. [PMID: 34771119 PMCID: PMC8588450 DOI: 10.3390/molecules26216712] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 10/31/2021] [Accepted: 11/03/2021] [Indexed: 11/16/2022] Open
Abstract
High content of citric acid in lemon juice leads to poor sensory experience. The study aimed to investigate the dynamics changes in organic acids, phenolic compounds, and antioxidant activities of lemon juice fermented with Issatchenkia terricola WJL-G4. The sensory evaluation of fermented lemon juice was conducted as well. Issatchenkia terricola WJL-G4 exhibited a potent capability of reducing the contents of citric acid (from 51.46 ± 0.11 g/L to 8.09 ± 0.05 g/L within 60 h fermentation) and increasing total phenolic level, flavonoid contents, and antioxidant activities compared to those of unfermented lemon juice. A total of 20 bioactive substances, including 10 phenolic acids and 10 flavonoid compounds, were detected both in fermented and unfermented lemon juice. The lemon juice fermented for 48 h had better sensory characteristics. Our findings demonstrated that lemon juice fermented with Issatchenkia terricola exhibited reduced citric acid contents, increased levels of health-promoting phenolic compounds, and enhanced antioxidant activities.
Collapse
|
5
|
Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with Monascus purpureus. Molecules 2021; 26:molecules26175288. [PMID: 34500721 PMCID: PMC8434028 DOI: 10.3390/molecules26175288] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 08/27/2021] [Accepted: 08/28/2021] [Indexed: 01/15/2023] Open
Abstract
Fish bones (FBs) are aquatic by-products that are sources of antioxidant-active peptides, calcium dietary supplements, and biomedical materials. Usually, fermentation of these by-products via microorganisms brings desirable changes, enhancing their value. This study investigates the value addition of FB when fermented with Monascus purpureus (MP) for different time intervals, such as 3 days (F3) and 6 days (F6). The results indicate that the soluble protein, peptide, amino acid and total phenol content, as well as the antioxidant capacity (DPPH, ABTS+ radical scavenging activity, and relative reducing power), of F3 and F6 were significantly increased after fermentation. Furthermore, the ROS contents of F3 and F6 were reduced to a greater extent than that of hydrogen peroxide (H2O2) in Clone-9 cells. The MMP integrity, as well as the SOD, CAT, and GPx activity, of F3 and F6 were also increased significantly compared to the H2O2 in Clone-9 cells. Notably, F3 and F6 displayed significant reductions in ROS content, as well as elevate, SOD activity and MMP integrity in Clone-9 cells, when compared with the native FB. These results indicate that the FBs fermented with MP for 3 days (F3), and 6 days (F6) have antioxidant capacity, with possible applications as natural food supplements.
Collapse
|
6
|
The Anti-Obesity Effects of Lemon Fermented Products in 3T3-L1 Preadipocytes and in a Rat Model with High-Calorie Diet-Induced Obesity. Nutrients 2021; 13:nu13082809. [PMID: 34444969 PMCID: PMC8398352 DOI: 10.3390/nu13082809] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 08/07/2021] [Accepted: 08/14/2021] [Indexed: 11/17/2022] Open
Abstract
Lemon (Citrus limon) has antioxidant, immunoregulatory, and blood lipid-lowering properties. This study aimed to determine the effect of the lemon fermented product (LFP) which is lemon fermented with Lactobacillus OPC1 to prevent obesity. The inhibition of lipid accumulation in 3T3-L1 adipocytes is examined using a Wistar rat model fed a high-fat diet to verify the anti-obesity efficacy and mechanism of LFP. Here, it was observed that LFP reduced cell proliferation and inhibited the lipid accumulation (8.3%) of 3T3-L1 adipocytes. Additionally, LFP reduced body weight (9.7%) and fat tissue weight (25.7%) of rats; reduced serum TG (17.0%), FFA (17.9%), glucose (29.3%) and ketone body (6.8%); and increased serum HDL-C (17.6%) and lipase activity (17.8%). LFP regulated the mRNA expression of genes related to lipid metabolism (PPARγ, C/EBPα, SREBP-1c, HSL, ATGL, FAS, and AMPK). Therefore, LFP reduces body weight and lipid accumulation by regulating the mRNA expression of genes related to lipid metabolism. Overall, our results implicate LFP as a potential dietary supplement for the prevention of obesity.
Collapse
|
7
|
Hsieh CY, Ciou JY, Shih MK, Hsieh SL, Huang YW, Chen MH, Hou CY. Effect of lemon water vapor extract (LWAE) from lemon byproducts on the physiological activity and quality of lemon fermented products. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1873361] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Cheng-Yu Hsieh
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan (R.O.C.)
| | - Jhih-Ying Ciou
- Department of Food Science, Tunghai University, Taichung City, Taiwan (R.O.C.)
| | - Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung City, Taiwan (R.O.C.)
| | - Shu-Ling Hsieh
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan (R.O.C.)
| | - Yu-Wen Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan (R.O.C.)
| | - Min-Hung Chen
- Agriculture & Food Agency Council of Agriculture Executive, Yuan Marketing & Processing Division, Nantou City, Taiwan (R.O.C.)
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan (R.O.C.)
| |
Collapse
|