This study investigated the anti-inflammatory effect and mechanism of fermented chestnut protein (FCP), produced by Lactobacillus rhamnosus ML1-2, on high-fat diet (HFD) and lipopolysaccharide (LPS)-induced chronic inflammation in mice. The results showed that lactic acid bacteria (LAB) fermentation significantly promoted the degradation of macromolecular proteins in chestnut protein, and the release of abundant bioactive peptides, amino acids, and the functional component γ-aminobutyric acid (GABA). In mice, FCP significantly improved HFD- and LPS-induced systemic inflammation, lipid metabolic disorders, intestinal homeostasis disruption, as well as hepatic and adipose dysfunction in a dose-dependent manner. Mechanistically, FCP promoted intestinal short-chain fatty acid (SCFA) production, potentially by increasing the abundance of SCFA-producing bacteria and related metabolic pathways. These changes were putatively linked to the regulation of intestinal homeostasis and hepatic lipid metabolism through SCFA-mediated GPR/HDAC3-NF-κB and GPR-AMPK signaling. Overall, this study highlights the anti-inflammatory function of FCP, advancing sustainable plant-based fermented food development.
Qin et al. (Fri,) studied this question.