Development and characterization of a chicory extract fermented by Akkermansia muciniphila: An in vitro study on its potential to modulate obesity-related inflammation

Development and characterization of a chicory extract fermented by Akkermansia muciniphila: An in vitro study on its potential to modulate obesity-related inflammation

Obesity, the fifth leading cause of death globally and linked to chronic low-grade inflammation and development of numerous severe pathologies, is a major public health problem. Fermented foods, probiotics, and postbiotics emerge as promising avenues for combating obesity and inflammation. The aim o...

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Bibliographic Details
Main Authors: A. Chervet, R. Nehme, C. Defois-Fraysse, C. Decombat, C. Blavignac, C. Auxenfans, B. Evrard, S. Michel, E. Filaire, J.-Y. Berthon, A. Dreux-Zigha, L. Delort, F. Caldefie-Chézet
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Current Research in Food Science
Subjects:
Akkermansia muciniphila
Fermentation
Prebiotics
Postbiotics
Obesity
Inflammation
Online Access:http://www.sciencedirect.com/science/article/pii/S266592712500005X
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