FHB supplementation was associated with attenuated metabolic dysfunction and preserved muscle function in HFFD-fed mice, accompanied by fermentation-derived metabolites and gut microbiota remodeling.
Fermentation of broccoli with Lactiplantibacillus plantarum generated distinct metabolites.
FHB supplementation attenuated visceral adiposity, hepatic steatosis, and insulin resistance in HFFD-fed mice.
FHB supplementation preserved grip strength in HFFD-fed mice.
In gastrocnemius muscle, FHB was associated with higher phosphorylation of insulin and anabolic signaling pathways.
FHB was associated with lower expression of muscle-atrophy ubiquitin ligases.
FHB altered gut microbiota composition, enriching butyrate-producing species.
This study tested whether broccoli fermented with the probiotic bacterium Lactiplantibacillus plantarum could protect mice from the harmful effects of a diet high in fat and fructose. Such a diet leads to excess body fat, fatty liver, insulin resistance, and loss of muscle quality. Chemical analysis showed that fermentation produced several new compounds in the broccoli, including 2-hydroxycaproic acid, 3-phenyllactic acid, and a tetrahydro-β-carboline derivative. Mice given the fermented broccoli had less fat around their organs, less fatty liver, and better insulin response, and they kept their grip strength. In their leg muscles, signaling pathways involved in muscle building and insulin response were more active. Genes tied to muscle breakdown (Atrogin-1 and MuRF-1) were less active. The gut bacteria of these mice also changed, with more bacteria known to produce butyrate, a beneficial short-chain fatty acid. This research suggests that fermented broccoli may help counter some metabolic and muscle problems caused by an unhealthy diet, possibly through fermentation-made compounds and gut microbiome changes. However, the work was done in mice, and the findings show association rather than proof of mechanism. Studies in humans would be needed to know whether similar effects occur.
Kuo Y, Lin T, Ho P, Chen W, Chu H, Tseng M, et al.. (2026). Lactiplantibacillus plantarum-Fermented Broccoli Attenuates Metabolic Dysfunction and Improves Skeletal Muscle Quality in High-Fat/High-Fructose Diet-Fed Mice.. Journal of agricultural and food chemistry. https://doi.org/10.1021/acs.jafc.6c05322