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<p>This study improved the biofunctional properties of <i>Poncirus trifoliata</i> fruit ethanol extract (PFEP) via fermentation with <i>Lactobacillus rhamnosus</i> GG (LGG). The fermentation endpoint was determined on day 8 (FP), with peak acidity (2.83%) and viable LGG cells (6.42 log CFU/mL). FP reduced lipid accumulation and leptin secretion by 69.56 and 96.1%, respectively, at a 1/100 dilution in 3T3-L1 cells. The expressions of sterol regulatory element-binding protein 1c (SREBP-1c) and peroxisome proliferator-activated receptor gamma (PPAR-γ) decreased by 82.79 and 98.33%, respectively. In HepG2 cells, lipid accumulation and total cholesterol levels were reduced by 33.01 and 24.92%, respectively, accompanied by downregulation of SREBP-1c, fatty acid synthase (FAS), SREBP-2, and HMG-CoA reductase (HMGCR). UPLC-QTOF-MS analysis revealed increased levels of flavonoids and six new metabolite peaks in FP. LGG fermentation effectively enhanced the anti-obesity and lipid-lowering activities of PFEP, suggesting its potential as a functional food ingredient.</p>

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Anti-adipogenic effects of fermented Poncirus trifoliata fruit ethanol extract using Lactobacillus rhamnosus GG

  • 期刊论文

  • 发表日期：

    2025年9月10日

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  • Kyung Eun Moon,
  • Hyeon Hwa Oh,
  • Byung-Min Oh,
  • Seung wha Jo,
  • Young-Soo Kim

摘要

This study improved the biofunctional properties of Poncirus trifoliata fruit ethanol extract (PFEP) via fermentation with Lactobacillus rhamnosus GG (LGG). The fermentation endpoint was determined on day 8 (FP), with peak acidity (2.83%) and viable LGG cells (6.42 log CFU/mL). FP reduced lipid accumulation and leptin secretion by 69.56 and 96.1%, respectively, at a 1/100 dilution in 3T3-L1 cells. The expressions of sterol regulatory element-binding protein 1c (SREBP-1c) and peroxisome proliferator-activated receptor gamma (PPAR-γ) decreased by 82.79 and 98.33%, respectively. In HepG2 cells, lipid accumulation and total cholesterol levels were reduced by 33.01 and 24.92%, respectively, accompanied by downregulation of SREBP-1c, fatty acid synthase (FAS), SREBP-2, and HMG-CoA reductase (HMGCR). UPLC-QTOF-MS analysis revealed increased levels of flavonoids and six new metabolite peaks in FP. LGG fermentation effectively enhanced the anti-obesity and lipid-lowering activities of PFEP, suggesting its potential as a functional food ingredient.