Inhibitory effects of fermented Ougan (Citrus reticulata cv. Suavissima) juice on high-fat diet-induced obesity associated with white adipose tissue browning and gut microbiota modulation in mice

Oct 4, 2021Food & function

Fermented Ougan juice may reduce high-fat diet obesity by promoting fat burning and changing gut bacteria in mice

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Regenerative Health on OpenScience ↗PubMed ↗DOI ↗

Abstract

After 10 weeks, both Ougan juice (OJ) and lactic acid bacteria fermented Ougan juice (FOJ) inhibited weight gain in high-fat diet-fed mice.

OJ and FOJ reduced fat accumulation and liver steatosis in mice on a high-fat diet.
Both types of juice improved glucose homeostasis and insulin sensitivity.
OJ and FOJ increased the activity of brown adipose tissue and promoted browning of white adipose tissue.
Supplementation with OJ and FOJ enhanced the diversity of gut microbiota.
FOJ displayed a stronger effect on obesity inhibition compared to OJ, potentially by promoting white adipose tissue browning and increasing beneficial gut bacteria.

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In this study, Ougan juice (OJ) and lactic acid bacteria fermented Ougan juice (FOJ) were investigated individually for their capability of preventing obesity in high-fat diet (HFD)-fed C57BL/6J mice. After being administered with OJ or FOJ for 10 weeks, the body weight gain, hyperlipidemia, and gut microbiota dysbiosis of HFD-fed mice were examined. The results showed that OJ or FOJ supplementation inhibited weight gain, lowered fat accumulation, reduced liver steatosis, improved glucose homeostasis and insulin sensitivity, increased brown adipose tissue (BAT) activity, and promoted white adipose tissue (WAT) browning. Both OJ and FOJ additions increased the diversity of gut microbiota. OJ reduced the relative abundance of phylumand genusand remarkably increased SCFA-producing bacteria, while FOJ reduced the ratio oftoand enhanced the relative abundance of family. Spearman's correlation analysis revealed that,, andwere significantly negatively correlated with obesity-related indexes. In general, FOJ exhibited a better inhibitory effect on obesity than OJ, and the possible inhibitory mechanism lies in promoting WAT browning and increasing intestinal probiotics. This study provides the guidance for developing fermented Ougan juice as an obesity-inhibiting functional food. Erysipelatoclostridiaceae Erysipelatoclostridium Blautia Firmicutes Bacteroidetes Lactobacillaceae Akkermansia Dubosiella Muribaculaceae

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Inhibitory effects of fermented Ougan (Citrus reticulata cv. Suavissima) juice on high-fat diet-induced obesity associated with white adipose tissue browning and gut microbiota modulation in mice

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