Effects of Cabbage-Apple Juice Fermented by Lactobacillus plantarum EM on Lipid Profile Improvement and Obesity Amelioration in Rats

Abstract

This study aimed to investigate the potential of cabbage-apple juice, fermented by Lactobacillus plantarum EM isolated from kimchi, to protect against obesity and dyslipidemia that are induced by a high-fat diet in a rat model. Male rats were fed a modified AIN-93M high-fat diet (HFD), the same diet supplemented with non-fermented cabbage-apple juice, or the same diet supplemented with fermented cabbage-apple juice for eight weeks. In the HFD-fermented cabbage- apple juice administered groups the following parameters decreased: body weight, liver and white fat pad weights, serum triglyceride (TG), total cholesterol (TC), LDL-cholesterol, insulin, glucose and leptin levels, TG levels, while HDL-C and adiponectin levels in serum increased as compared with the HFD group. The HFD-fed rats that were supplemented with fermented cabbage-apple juice exhibited significantly lower fatty acid synthase (FAS), acetyl-CoA carboxylase (ACC), and malic enzyme gene expression levels when compared to the exclusively HFD-fed rats. The anti-obesity and hypolipidemic effects were marginally greater in the fermented juice administered group than in the non-fermented juice administered group. These results suggest that cabbage-apple juice—especially fermented cabbage-apple juice—might have beneficial effects on lipid metabolism dysfunction and obesity-related abnormalities. However, further studies are necessary for analyzing the biochemical regulatory mechanisms of fermented juice for obesity amelioration and lipid metabolic homeostasis.

Cloudy Apple Juice Fermented by Lactobacillus Prevents Obesity via Modulating Gut Microbiota and Protecting Intestinal Tract Health

“…The same results were observed by Zhong et al [ 22 ], who reported that blueberry juice fermented by probiotics inhibits obesity and hyperglycemia in high fat diet-fed mice. Park reported similar findings wherein cabbage-apple juice-especially fermented cabbage-apple juice-might have beneficial effects on lipid metabolism dysfunction and obesity-related abnormalities [ 23 ]. Such improved properties may be attributed to the rich phenolic acids, viable Lactobacillus and other bioactive components such as organic acids in FAJP after fermentation, which were proven to prevent obesity and metabolic disease, regulate gut microbiota, and suppress inflammation [ 1 , 10 , 24 ].…”

Onion and Apple Functional Ingredients Intake Improves Antioxidant and Inflammatory Status and Vascular Injury in Obese Zucker Rats

“…In contrast, Sung et al (2011) [ 94 ] reported that the concentration of serum adiponectin was significantly increased in the Allium fistulosum L extract-treated group compared to the high-fat diet group in C57BL/6J mice, resulting in ameliorated insulin resistance, reduced serum lipid concentrations and body weight loss. In addition, Park et al (2020) [ 95 ] reported that after the administration of cabbage–apple juice or fermented cabbage–apple juice in Sprague Dawley rats for 8 weeks showed a significant increase in adiponectin levels in the fermented cabbage–apple juice supplemented group, suggesting that fermented cabbage–apple juice acted to reduce body fat content because a significant reduction in total fat content was also observed. Accordingly, another reason that may explain the lack of effect on adiponectin by the onion and apple ingredients in the present study could be related to the lack of differences found in body weight gain in the three obese groups, as data in the literature report that adiponectin has a vital role in physiological neuromodulation of food intake, energy expenditure and body weight gain [ 96 ].…”

The Anti-Obesity Effects of Lemon Fermented Products in 3T3-L1 Preadipocytes and in a Rat Model with High-Calorie Diet-Induced Obesity

“…In our study, we found that LFP can regulate the genes related to lipid metabolism (PPARγ, C/EBPα, SREBP-1c, ATGL, HSL, and AMPK). Lactobacillus plantarum EM fermented cabbage-apple (FCA) can reduce the mRNA expression of FAS, ACC, and SREBP-1c [ 38 ]. Fermented chestnut inner shell extract (FCCE) can reduce the mRNA or protein expression of FAS and SREBP-1c, and improve the protein expression of AMPK [ 39 ].…”