肠道菌群
食品科学
发酵
抗氧化剂
脂质代谢
化学
卤水
植物化学
酚类
新陈代谢
安普克
生物化学
酶
蛋白激酶A
有机化学
作者
Jing Zhao,Zhengwei Tan,Ruyu Zhang,Weizhou Li,Fuhua Li,Jian Ming
标识
DOI:10.1016/j.jff.2023.105564
摘要
This study investigated the alterations in the phytochemical components and the antioxidant abilities of brine- and NaCl-fermented carrots and their effects on the lipid metabolism and microbial community in high-fat diet (HFD)-fed mice. Results showed that brine-fermentation significantly improved the contents of total dietary fiber, total phenols and β-carotene by 57 %, 48 % and 117 %, respectively. Fermented carrots possessed a higher level of antioxidant activities (P < 0.05). Furthermore, fermented carrot attenuated the increase in body weight, alleviated liver injury and oxidative stress but also promoted the lipid metabolism and reduced fatty acid accumulation in vivo, which were correlated with the total phenols and dietary fiber contents. Further investigation demonstrated that fermented carrots can attenuate HFD-induced lipid accumulation through the AMPK pathway and restoring the gut microbiota in HFD mice. Overall, fermented carrots can modulate the lipid accumulation in the HFD mice through the AMPK pathway and the microbiota community.
科研通智能强力驱动
Strongly Powered by AbleSci AI