Development and characterization of a chicory extract fermented by <i>Akkermansia muciniphila</i>: An <i>in vitro</i> study on its potential to modulate obesity-related inflammation.

ABSTRACT: Obesity, the fifth leading cause of death globally and linked to chronic low-grade inflammation and development of numerous severe pathologies, is a major public health problem. Fermented foods, probiotics, and postbiotics emerge as promising avenues for combating obesity and inflammation. The aim of our study was to develop and characterize phyto-postbiotics corresponding to prebiotic compounds fermented by gut bacteria, which could act on obesity and related-inflammation. Chicory extract fermented by Akkermansia muciniphila (C-Akm) was selected as the most antioxidant of 20 fermented extracts. The identification of metabolites derived from C-Akm extract has enabled us to detect mostly amino acids, acids, and some polyphenols (daidzein and genistein). The anti-inflammatory and anti

SUBMITTER: Chervet A 

PROVIDER: S-EPMC11791162 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature