Effects of brine- and NaCl- fermented carrots on lipid metabolism and gut microbiota in high-fat diet-fed mice

Abstract

This study investigated the alterations in the phytochemical components and the antioxidant abilities of brine- and NaCl-fermented carrots and their effects on the lipid metabolism and microbial community in high-fat diet (HFD)-fed mice. Results showed that brine-fermentation significantly improved the contents of total dietary fiber, total phenols and β-carotene by 57 %, 48 % and 117 %, respectively. Fermented carrots possessed a higher level of antioxidant activities (P < 0.05). Furthermore, fermented carrot attenuated the increase in body weight, alleviated liver injury and oxidative stress but also promoted the lipid metabolism and reduced fatty acid accumulation in vivo, which were correlated with the total phenols and dietary fiber contents. Further investigation demonstrated that fermented carrots can attenuate HFD-induced lipid accumulation through the AMPK pathway and restoring the gut microbiota in HFD mice. Overall, fermented carrots can modulate the lipid accumulation in the HFD mice through the AMPK pathway and the microbiota community.

Keywords

• Fermented carrots
• High-fat diet
• Fat metabolism
• Gut microbiota