Anti-obesity potential of fermented Laminaria Japonica: Process optimisation, active ingredients identification, and gut microbiota modulation

Abstract

In recent years, obesity has emerged as a significant global public health issue, leading to serious physical health risks and warranting the attention of everyone. Dietary intervention is one of the most important strategies for treating obesity, and fermented Laminaria Japonica (LJ) has shown promising potential as an anti-obesity agent. However, there is currently a lack of comprehensive studies on this topic, necessitating further validation and research to fully understand its efficacy and mechanisms. In the study, we explored the fermentation process, active ingredients, and anti-obesity effects of fermented LJ. Optimal fermentation conditions were determined using response surface methodology: a temperature of 34.54 °C, pH of 9.52, and inoculum volume of 9 %. HPLC-MS/MS analysis identified active compounds, with anti-obesity potential, including monosaccharides, amino acids, and fatty acids. In a high-fat diet induced obese mouse model, treatment with high concentrations of fermented Laminaria Japonica significantly improved obesity symptoms. Additionally, the gut microbiota structure was altered, showing increased abundance of beneficial bacteria (Bacteroidetes, Akkermansia, and Muribaculaceae) and decreased abundance of obesity-associated bacteria (Colidextribacter, Acetatifactor, and Blautia). Functional predictions suggested that the anti-obesity effects may be mediated through pathways related to secondary metabolite synthesis, carbon metabolism, and fatty acid metabolism, thus informing subsequent experiments. In conclusion fermented Laminaria Japonica shows promise as a potential treatment for obesity.