Food ingredient containing fermented orange residue with anti-obesity activity

Abstract

The present invention focuses on the discovery of new functional properties from an orange slag lactic acid ferment (YP) fermented by lactobacillus plantarum GAVOL-07 and the anti-obesity effect of the ferment in obese rats in vitro and in vivo. At the same time, an anti-obesity compound is purified.

Description

technical field [0001] The invention relates to a food ingredient with anti-obesity activity, which contains orange pomace fermented by Lactobacillus plantarum GAVOL-07 and its purified active ingredients. Background technique [0002] Obesity results from excessive energy intake and low energy expenditure. Medically, it is defined as the state of excessive accumulation of fat cells and adipose tissue in the whole body due to the imbalance of energy balance in the body. Obesity often leads to various metabolic diseases such as diabetes, cardiovascular disease, hyperlipidemia, hypertension, nonalcoholic fatty liver disease, and certain cancers. Obesity is one of the largest health problems in the world and an important issue facing modern people. [0003] In response to the increase in obesity, more and more attention has been paid to drugs and functional foods for weight control. But these are not only expensive but also not very effective. [0004] Recent research on ob...

AI Technical Summary

Problems solved by technology

However, a large amount of citrus pomace, as the main waste of fruit juice production, produces up to 50% of the fruit input every year, causing waste of resources and causing environmental problems

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