PDF(Pubmed)
Abstract：
Blackberries (Rubus fruticosus), which are known to include a variety of bioactive substances, have been extensively studied for their antioxidant properties. Blackberries possess multiple health beneficial effects, including anti-inflammation, anti-atherosclerosis, anti-tumor and immunomodulatory activity. However, the potential biological effects and precise molecular mechanisms of the fermented extracts remain largely unexplored. In this research, we demonstrate the effect of blackberries fermented with Lactobacillus for addressing obesity. We investigated the effect of blackberries fermented by Lactobacillus on mice fed a high-fat (60% kcal) diet for 12 weeks. Fermented blackberry administration reduced the body weight and epididymal fat caused by a high-fat diet compared to the obese group. The triglyceride and total cholesterol, which are blood lipid indicators, and the levels of leptin, which is an insulin resistance indicator, were significantly increased in the obese group but were significantly decreased in the fermented blackberries-treated group. Additionally, the expression of adipogenesis marker proteins, such as CEBPα, PPAR-γ and SREBP-1, was significantly increased in the obese group, whereas it was decreased in the fermented blackberries-treated group. These results suggest that fermented blackberries have a protective effect against high-fat-diet-induced obesity by inhibiting adipogenesis and are a potential candidate for the treatment of obesity.
摘要：
黑莓（Rubusfruticosus），已知包括多种生物活性物质，对其抗氧化性能进行了广泛的研究。黑莓具有多种健康有益效果，包括抗炎，抗动脉粥样硬化，抗肿瘤和免疫调节活性。然而,发酵提取物的潜在生物学效应和精确的分子机制在很大程度上仍未被探索。在这项研究中,我们证明了用乳酸菌发酵的黑莓解决肥胖的效果。我们研究了乳酸菌发酵的黑莓对高脂肪（60％千卡）饮食12周的小鼠的影响。与肥胖组相比，发酵黑莓的给药减少了高脂肪饮食引起的体重和附睾脂肪。甘油三酯和总胆固醇，是血脂指标，和瘦素的水平，这是一种胰岛素抵抗指标，肥胖组显着增加，但发酵黑莓治疗组显着降低。此外,脂肪生成标记蛋白的表达，如CEBPα，PPAR-γ和SREBP-1在肥胖组中显著升高,而在发酵黑莓治疗组中下降。这些结果表明，发酵黑莓通过抑制脂肪生成对高脂饮食诱导的肥胖具有保护作用，并且是治疗肥胖的潜在候选者。
