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Correction: Probiotic-fermented tomato with hepatic lipid metabolism modulation effects: analysis of physicochemical properties, bioactivities, and potential bioactive compounds
Benliang
Wei
ab,
Wendi
Zheng
ab,
Zhen
Peng
ab,
Muyan
Xiao
abc,
Tao
Huang
abc,
Mingyong
Xie
ab and
Tao
Xiong
*ab
aState Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China. E-mail: xiongtao0907@163.com; Fax: +86 0791 3063627; Tel: +86 13697084048
bSchool of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China
cInternational Institute of Food Innovation, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China
First published on 26th November 2025
Abstract
Correction for ‘Probiotic-fermented tomato with hepatic lipid metabolism modulation effects: analysis of physicochemical properties, bioactivities, and potential bioactive compounds’ by Benliang Wei et al., Food Funct., 2024, 15, 4874–4886, https://doi.org/10.1039/D3FO05535C.
The authors of “Probiotic-fermented tomato with hepatic lipid metabolism modulation effects: analysis of physicochemical properties, bioactivities, and potential bioactive compounds”, published in Food & Function, regret the following error.
Error description: Fig. 3 used an incorrect figure (the same figure as Fig. 6).
Revision: The correct figure has been verified and is provided herein as Fig. 3.
 | ||
| Fig. 3 Effects of UFT and FT on hepatic lipid accumulation and injury in HFD-induced obese mice. The levels of (A) TC, (B) TG, (C) AST, and (D) ALT in the liver; histopathologic assessment of liver tissues stained with (E) H&E and (F) Oil red O solution. Data were expressed as mean ± SD (n = 8 for A–D, n = 6 for E and F). #P < 0.05, ##P < 0.01, ###P < 0.001 compared with ND group, *P < 0.05, **P < 0.01, ***P < 0.001 compared with HFD group. | ||
Fortunately, this error does not involve scientific integrity issues, nor does it involve data modification or affect any conclusions; it is solely a matter of figure formatting in the published version. In pursuit of rigorous scientific integrity and with the consent of all authors of this article, we correct this error.
The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.
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