@article{jfnr20251333,
author={{Huang, Ho-Shin and Wang, Jyh-Perng and Chen, Shih-Hong and Jiang, Zhe-Yu and Lin, Si-Ting and Lu, Chun-Mei and Hsu, Ting-Yuan},
title={Evaluation of GLP-1 Secretion Enhancement by Fermented Taiwan Citrus Peel in STC-1 Cells},
journal={Journal of Food and Nutrition Research},
volume={13},
number={3},
pages={140--145},
year={2025},
url={https://pubs.sciepub.com/jfnr/13/3/3},
issn={2333-1240},
abstract={This study using HPLC tandem mass investigates the contents of main flavonoid compounds in fermented peel of Taiwan Citrus with Lactic acid bacteria. The results showed hesperidin, nobiletin and tangeretin were the main flavonoid compounds in fermented peel of <i>Citrus taiwanica </i>(FCT)<i>. </i>In contrast<i>, </i>eriocitrin and hesperidin were most abundant bioactivity compounds in fermented peel of <i>Citrus limon</i> (FLP07). In this study, we investigated the effect of fermented citrus peel (FCT and FLP07) on Glucagon-like peptide-1(GLP-1) secretion in STC-1 cells, a well-established enteroendocrine cell model. The results showed FCT and FLP07 at all tested concentrations induced significantly higher GLP-1 secretion and suggest that FCT and FLP07 are more potent than serotonin in stimulating GLP-1 release, highlighting their potential as functional ingredients for metabolic health applications.},
doi={10.12691/jfnr-13-3-3}
publisher={Science and Education Publishing}
}