Probiotic-fermented herbal residues in obesity management: a review

作者：Xuejiao Tian, Zhigang An, Z Yang, Lin Xi, Liyue Yu, Yonge Gu, Xiaomin Yang, Hongru Qin, M Zhang, J Wu · 发表于：Frontiers in Public Health · 年份：2026 · DOI：10.3389/fpubh.2026.1797885 · 研究领域：Gut microbiota and health、Probiotics and Fermented Foods、GABA and Rice Research

The global prevalence of has reached epidemic proportions, largely driven by dietary shifts toward high-calorie, processed foods, and sedentary lifestyles. Obesity is a complex polygenic disorder characterized by excessive adipose tissue accumulation and adipocyte hypertrophy, leading to various metabolic dysfunctions. The gut microbiota plays a pivotal role in regulating host energy metabolism, and dysbiosis, an imbalance in its composition and function, is strongly linked to obesity development and progression, Traditional Chinese medicine (TCM) has long been utilized for weight management, yet "efficiency limitations" and "resource waste" remain significant concerns. This comprehensive review explores the emerging approach of using probiotic-fermented herbal residues for obesity management. We examine how fermentation technologies transform herbal byproducts into high-value anti-obesity preparations through biological processes that enhance bioactive compounds, improve bioavailability, and modulate the gut-liver axis. The integration of herbal medicine with modern biotechnology impossible represents a promising frontier in sustainable healthcare and precision medicine for metabolic disorders.