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

Obesity, induced by long-term excessive energy accumulation, has been the principal global public health concern. The consumption of high-calorie foods is the uppermost cause of obesity. So, obesity can be prevented by adjusting dietary habits. Fermented plant-based foods offer an effective strategy to prevent anti-obesity due to the numerous bioactive compounds produced during fermentation. In this review, the significance and potential of fermented plant-based foods are described. The study focuses on the biotransformation of anti-obesogenic bioactive compounds in plant-based foods (mainly including vegetables, fruits, cereals and legumes) during fermentation and systematically summarized the possible underpinning mechanisms of anti-obesogenic effects. The anti-obesity effect of fermented plant-based foods mainly depend on the bioactive compounds produced during fermentation, such as organic acids, phenolic compounds, polysaccharides and proteases. The possible mechanisms of anti-obesogenic effects exerted by these compounds are summarized as controlling appetite by modulating leptin sensitivity, regulating lipid metabolism, promoting adipocytes conversion, relieving inflammation, improving glucose metabolism and modulating gut microbiota by promoting the production of short-chain fatty acids (SCFAs). Hence, the development of plant-based fermented food is a promising approach to managing obesity and its complications.