ArticleFoods (Basel, Switzerland)2022
In Vitro Anti-Obesity Effect of Shenheling Extract (SHLE) Fermented with
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Fermentation withFood chemistry: X · 2026Article
- Sulfated Alfalfa Polysaccharides Enhance Post-Obesity Recovery Through Modulation of Gut Microbiota and Antioxidant Activity.Chemistry & biodiversity · 2026Article
- Probiotic-fermented herbal residues in obesity management: a review.Frontiers in public health · 2026Review
- Probiotic Fermentation ofBiology · 2025Article
- Article
- Review
- Polyphenol-rich fermented hempseed ethanol extracts improve obesity, oxidative stress, and neural health in high-glucose diet-inducedFood chemistry: X · 2024Article
- Effects of fermentedFrontiers in cellular and infection microbiology · 2024Article
- Major Active Metabolite Characteristics ofFoods (Basel, Switzerland) · 2023Article
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10 authors.
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Abstract
Obesity is a common global problem. There are many fat-reducing herbal prescriptions in traditional Chinese medicine that have been proven to be safe and functional during long-term application. Microbial fermentation can improve the efficacy of herbal medicine and improve the unsavory flavor. In this study, Shenheling extract (SHLE) composed of six medicine food homology materials was used as the research object. The purpose of this study was to evaluate the effects of Lactobacillusfermentum grx08 fermentation on the antiobesity efficacy and flavor of SHLE. We found that L. fermentum grx08 grew well in SHLE. After 72 h of fermentation, the total polysaccharides, total flavonoids, total polyphenols and total saponins of SHLE decreased, but the lipase inhibitory activity and total antioxidant capacity (FRAP) were significantly increased (p < 0.01). There were no significant differences in the α-glucosidase inhibition rate and DPPH· clearance rate before or after fermentation (p > 0.05). In addition, the fermentation reduces the unpleasant flavors of SHLE such as bitterness and grassy and cassia flavors. This study demonstrates that SHLE fermented by L. fermentum grx08 improved some anti-obesity functions and improved the unpleasant flavor.
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