Fermented broccoli stalk by-product with lactic acid bacteria ameliorates high-fat diet-induced obesity in C57BL/6 mice.

ABSTRACT:

Introduction

Lactic acid bacteria (LAB) fermentation of broccoli stem by-product (BsBP) has been shown to enhance the accumulation of bioactive isothiocyanates, thereby possessing the potential as an anti-obesity functional food. However, the obesity-alleviating effects of fermented BsBP with LAB have not been extensively studied.

Methods

In this study, BsBPs were fermented by a single strain of Lacticaseibacillus casei YC5 or Pediococcus pentosaceus RBHZ36, and their impact on obesity-alleviating was investigated in C57BL/6 mice subjected to a high-fat diet (HFD).

Results and discussion

Fermented BsBP intervention markedly limited body weight gain and adipose coefficients, improved serum lipid profiles and glucose levels, and reduced hepatic levels of A

SUBMITTER: Jiang L 

PROVIDER: S-EPMC12544999 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature