Enhancement in the metabolic profile of sea buckthorn juice via fermentation for its better efficacy on attenuating diet-induced metabolic syndrome by targeting gut microbiota

Abstract

To enhance physiological activity and probiotic availability of sea buckthorn juice, sea buckthorn juice pulp (BHJ) went through fermentation to the fermented (FHJ). In vitro, FHJ displayed better antioxidant and antidiabetic capacities. To further study effects of FHJ on diet-induced metabolic syndrome (MS) and possible mechanisms in vivo, C57BL/6 mice were fed on BHJ and FHJ under high fat diet (HFD). FHJ, rather BHJ, displayed better performance on ameliorating hyperlipidemia, insulin resistance, and oxidative stress in MS. Mechanistically, FHJ intervention significantly reversed the microorganism dysbiosis by restoring the microbial diversity, and modulating obesogenic bacteria abundance, like Oscillospira. Furthermore, fermentation altered FHJ's metabolomics, especially flavonoids, contributing to interactions between FHJ and probiotics, like Akkermansia and Lachnospiraceae. Furthermore, short-chain fatty acids, related to ameliorations of MS, were increased by FHJ. This study demonstrated that interactions between metabolomic alterations in FHJ and microorganisms were vital to attenuate MS.

Keywords: Fermentation; Gut microbiota; Metabolic syndrome; Metabolomic alterations; Sea buckthorn juice.