@article{jfnr20251383,
author={{Huang, Ho-Shin and Wang, Jyh-Perng and Huang, Wen-Zheng and Jiang, Zhe-Yu and Lin, Si-Ting and Lu, Chun-Mei and Hsu, Ting-Yuan},
title={Effects of Lactic Acid Bacteria Fermentation on the Bioactive Composition and Anti-Hepatic Steatosis Activity of <i>Citrus </i><i>taiwa</i><i>nica</i> Peel},
journal={Journal of Food and Nutrition Research},
volume={13},
number={8},
pages={293--300},
year={2025},
url={https://pubs.sciepub.com/jfnr/13/8/3},
issn={2333-1240},
abstract={This study on <i>Citrus taiwanica</i>, 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 <i>Citrus taiwanica</i> peel (CTP) and fermented <i>Citrus taiwanica</i> 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.},
doi={10.12691/jfnr-13-8-3}
publisher={Science and Education Publishing}
}