New Publication: Anti-Obesity Mechanisms of Fermented Purple Sweet Potato via Lipidomic Modulation

We are pleased to announce that our lab's latest research has been published in the International Journal of Molecular Sciences (IJMS).

This study explores how Fermented Purple Sweet Potato (Tainung No. 73) Extract (FSPE) combats high-fat diet-induced obesity. Our findings highlight that fermentation with specific lactic acid bacteria significantly boosts Indolelactic acid (ILA) levels. Through targeted lipidomics, we demonstrated that FSPE effectively modulates ceramides and acylcarnitines, promotes gut short-chain fatty acids (SCFAs), and reduces inflammation, leading to reduced adiposity and improved hepatic steatosis.

• Article Title: Targeted Lipidomics and Lipid Metabolism Elucidate Anti-Obesity Effects of Lactic Acid Bacteria-Fermented Purple Sweet Potato Tainung No. 73 Extract in Obese Mice

• Full Access: https://doi.org/10.3390/ijms27031489

本實驗室最新發表：乳酸菌發酵紫地瓜透過脂質組學調控達成抗肥胖效果

恭喜本實驗室成員！我們的最新研究成果已正式發表於國際知名期刊 《International Journal of Molecular Sciences》(IJMS)。

本研究深入探討了發酵台農73號紫地瓜 (FSPE) 對抗高脂飲食誘導肥胖的作用機制。研究發現，透過特定乳酸菌發酵，能顯著提升紫地瓜中 吲哚乳酸 (Indolelactic acid) 的含量。藉由標靶脂質組學分析證實，FSPE 能有效調控小鼠體內的神經醯胺 (Ceramides) 與醯基肉鹼 (Acylcarnitines) 代謝，並透過增加腸道短鏈脂肪酸與降低發炎，達到減輕體重、縮小脂肪細胞及改善脂肪肝之效益。

2026.03.02