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ORIGINAL RESEARCH article

Front. Nutr.

Sec. Nutrition and Food Science Technology

Volume 12 - 2025 | doi: 10.3389/fnut.2025.1670009

This article is part of the Research TopicFermented Foods in Modern Nutrition: Exploring Health Benefits and Research InnovationsView all 3 articles

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

Provisionally accepted
  • 1Zhejiang Wanli University, Ningbo, China
  • 2Zhejiang Academy of Agricultural Sciences, Hangzhou, China
  • 3Hangzhou Vocational and Technical College, Hangzhou, China

The final, formatted version of the article will be published soon.

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. 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). Fermented BsBP intervention markedly limited body weight gain and adipose coefficients, improved serum lipid profiles and glucose levels, and reduced hepatic levels of ALT, AST, and the pro-inflammatory cytokine TNF-α in these mice. Fermented BsBP with LAB exhibited more effective anti-obesity effects than fresh BsBP in HFD-fed mice. Furthermore, supplementation with fermented BsBP modulated the gut microbial imbalance induced by an HFD, enhancing both microbial diversity and richness. This intervention promoted the proliferation of health-associated bacterial genera such as Akkermansia and Bacteroides while concurrently reducing the abundance of taxa linked to obesity, including Colidextribacter, Helicobacter, and Mucispirillum. Predictive analysis of microbial function indicated that alterations in the gut microbiota were linked to enhanced energy metabolism and activation of the PPAR signaling pathway. Collectively, this study highlighted that BsBP fermented with LAB has the potential to be a functional food for obesity management.

Keywords: Fermentation, Broccoli stem by-product, Lactic acid bacteria, high-fat diet, Obesity, Gut Microbiota

Received: 21 Jul 2025; Accepted: 22 Sep 2025.

Copyright: © 2025 Jiang, Wu, Lu, Zhang, Zhao, Liu and Zhang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

* Correspondence:
Daqun Liu, liudaqun@zaas.ac.cn
Chengcheng Zhang, zccwsf@126.com

Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.