eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2025-08-06 13 8 293 300 10.12691/jfnr-13-8-3 JFNR20251383 article Ho-Shin Huang adinol.huang@gmail.com 1 Jyh-Perng Wang 2 Wen-Zheng Huang 2 Zhe-Yu Jiang 2 Si-Ting Lin 2 Chun-Mei Lu 2 Ting-Yuan Hsu 3 Bio-Ray Biotech, INC, No. 21-3, Shennong E. Rd., Changzhi, Pingtung, Taiwan Animal Technology Research Center, Agricultural Technology Research Institute, No.52, Kedong 2nd Rd., Zhunan Township, Miaoli County, Taiwan R&D Center, Kao-Ho Hospital, No. 460, Bo'ai 1st Rd., Gushan Dist, Kaohsiung City, Taiwan This study on Citrus taiwanica, which is an endemic species of Taiwan and elucidate the major flavonoid compounds of this species and provide. Using HPLC-MS/MS-ESI analysis, we investigates the change of ten flavonoid compounds in Citrus taiwanica peel (CTP) and fermented Citrus taiwanica peel (FCTP) with Lactic acid bacteria. Naringin and hesperidin are the abundant flavonoid compounds in CTP. The FCTP contained hesperetin, hesperetin 7-O-glucoside, naringenin 7-0-glucoside and naringenin. After fermentation, the concentration of aglycones in FCTP were significantly increased, while the concentration of hesperidin and naringin were decreased. FCTP reduced lipid accumulation by 42.4% in OA-treated HepG2 cell, relative to the oleic acid-treated control group. These findings demonstrate that FCTP possess lipid-lowering activity in HepG2 cells, supporting their potential application as functional ingredients for the prevention of hepatic steatosis and the improvement of metabolic health. This study has demonstrated that fermentation is a useful way to treat agriculture waste to become valuable materials and effective strategy to release phenolic compounds and increase antioxidant activity due to the enzymes effect produced from lactic acid bacteria. https://pubs.sciepub.com/jfnr/13/8/3/jfnr-13-8-3.pdf Citrus taiwanica hepatic steatosis lactic acid bacteria