Anti-obesity effect of fermented lemon peel on high-fat diet-induced obese mice by modulating the inflammatory response
Yanni Pan
Department of Food Science and Biotechnology, Cha University, Seongnam, South Korea
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China
Contribution: Writing - original draft
Search for more papers by this authorJingyu Tan
Chongqing Key Laboratory of Translational Research for Cancer Metastasis and Individualized Treatment, Chongqing University Cancer Hospital & Chongqing Cancer Institute & Chongqing Cancer Hospital, Chongqing, China
Contribution: Writing - original draft
Search for more papers by this authorXingyao Long
Department of Food Science and Biotechnology, Cha University, Seongnam, South Korea
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China
Contribution: Data curation
Search for more papers by this authorRuokun Yi
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China
Contribution: Methodology
Search for more papers by this authorCorresponding Author
Xin Zhao
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China
Correspondence
Kun-Young Park, Department of Food Science and Biotechnology, Cha University, Seongnam, Gyeonggi-do, 13488, South Korea.
Email: [email protected]
Xin Zhao, Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, 400067, China.
Email: [email protected]
Contribution: Writing - review & editing
Search for more papers by this authorCorresponding Author
Kun-Young Park
Department of Food Science and Biotechnology, Cha University, Seongnam, South Korea
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China
Correspondence
Kun-Young Park, Department of Food Science and Biotechnology, Cha University, Seongnam, Gyeonggi-do, 13488, South Korea.
Email: [email protected]
Xin Zhao, Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, 400067, China.
Email: [email protected]
Contribution: Writing - review & editing
Search for more papers by this authorYanni Pan
Department of Food Science and Biotechnology, Cha University, Seongnam, South Korea
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China
Contribution: Writing - original draft
Search for more papers by this authorJingyu Tan
Chongqing Key Laboratory of Translational Research for Cancer Metastasis and Individualized Treatment, Chongqing University Cancer Hospital & Chongqing Cancer Institute & Chongqing Cancer Hospital, Chongqing, China
Contribution: Writing - original draft
Search for more papers by this authorXingyao Long
Department of Food Science and Biotechnology, Cha University, Seongnam, South Korea
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China
Contribution: Data curation
Search for more papers by this authorRuokun Yi
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China
Contribution: Methodology
Search for more papers by this authorCorresponding Author
Xin Zhao
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China
Correspondence
Kun-Young Park, Department of Food Science and Biotechnology, Cha University, Seongnam, Gyeonggi-do, 13488, South Korea.
Email: [email protected]
Xin Zhao, Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, 400067, China.
Email: [email protected]
Contribution: Writing - review & editing
Search for more papers by this authorCorresponding Author
Kun-Young Park
Department of Food Science and Biotechnology, Cha University, Seongnam, South Korea
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China
Correspondence
Kun-Young Park, Department of Food Science and Biotechnology, Cha University, Seongnam, Gyeonggi-do, 13488, South Korea.
Email: [email protected]
Xin Zhao, Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, 400067, China.
Email: [email protected]
Contribution: Writing - review & editing
Search for more papers by this authorYanni Pan and Jingyu Tan contributed equally to this work.
Abstract
Inflammation is a characteristic of obesity. The rich compounds in lemon peel have anti-inflammatory effects. This study examined whether fermented lemon peel can have an anti-obesity effect on obese mice induced by a high-fat diet (HFD) by regulating inflammation. The lemon peel fermentation supernatant (LPFS) could inhibit the weight gain of mice and improve the lesions of the liver and epididymal adipose tissue. In addition, LPFS regulates blood lipids, liver function, and inflammation-related indicators in the serum of obese mice. LPFS plays a positive role in regulating the inflammation and obesity-related genes in liver tissue and adipose tissue of obese mice. High-performance liquid chromatography showed an increase in the contents of compounds with antioxidant or/and anti-inflammatory effects and compounds with anti-obesity effects. These results suggest that the LPFS could help reduce obesity in obese mice induced by an HFD by adjusting the balance of the inflammatory response.
Practical applications
Obesity often increases the risk of chronic diseases, and mild inflammation is a feature of obesity. Therefore, timely suppression of inflammation in the body can help control the occurrence of obesity. This study clarified the anti-obesity effect of fermented lemon peel on a high-fat diet (HFD)-induced obese mice by regulating the body's inflammatory response and confirmed that fermentation improves the anti-inflammatory activity of lemon peel. This study provides important references for future investigation, prophylaxis, and treatment of inflammation and obesity-related diseases, as well as the advances in functional foods and fermented foods with anti-inflammatory and anti-obesity activities.
CONFLICT OF INTEREST
The authors declared that they have no conflict of interest.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available on request from the corresponding author.
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