The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review

Chemical Compositions before and after Lactic Acid Fermentation of Isoflavone-Enriched Soybean Leaves and Their Anti-Obesity and Gut Microbiota Distribution Effects

“…Alternatively, Zhao et al [ 26 ] reported that lauric acid has a regulating effect on hyperlipidemia. In this study, FIESLs were enriched compounds such as lauric acid, TPCs, TFCs, daidzein, and genistein, and the HFD + FIESL group showed improvements in body weight, epididymal fat, and serum biomarkers due to the increase in these substances associated with anti-obesity, in line with previous reports [ 38 , 39 , 40 , 41 , 42 , 43 ].…”

“…However, the anti-obesity effects of fermented SLs and fermented IESLs have not been reported till now; this is the first study to compare and evaluate the anti-obesity effects of UFIESLs and FIESLs. Fermented foods, such as mulberry leaves [ 38 ], Gochujang [ 39 ], barley [ 40 ], celery [ 41 ], and fruits [ 42 ], with diverse microorganism strains [ 43 ], typically have stronger anti-obesity effects due to their production of organic acids, free amino acids, phenolic compounds, and isoflavones (daidzein and genistein) during fermentation [ 38 , 39 , 40 , 41 , 42 , 43 ]. Particularly, phenolic compounds in fermented plants are considerably correlated with anti-obesity effects [ 43 ].…”

“…Fermented foods, such as mulberry leaves [ 38 ], Gochujang [ 39 ], barley [ 40 ], celery [ 41 ], and fruits [ 42 ], with diverse microorganism strains [ 43 ], typically have stronger anti-obesity effects due to their production of organic acids, free amino acids, phenolic compounds, and isoflavones (daidzein and genistein) during fermentation [ 38 , 39 , 40 , 41 , 42 , 43 ]. Particularly, phenolic compounds in fermented plants are considerably correlated with anti-obesity effects [ 43 ]. Alternatively, Zhao et al [ 26 ] reported that lauric acid has a regulating effect on hyperlipidemia.…”

Anti-Obesity Properties of Blackberries Fermented with L. plantarum JBMI F5 via Suppression of Adipogenesis Signaling Mechanisms

“…Researchers have investigated fermented food products for their potential to exert anti-obesity effects [ 29 ]. Moreover, the fermentation process might augment the bioavailability and effectiveness of these compounds [ 30 ].…”

Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications

“…[11,12]. In this way, two challenges would be solved: the demand for waste disposal sites and the application of these wastes to generate profits [13,14]. World Energy Outlook 2022 reported a truly global energy crisis (higher prices causing painfully high inflation, conflicts, slowing economies, and rising poverty), demanding a larger supply of clean energy sources and technologies [15].…”