期刊
FOOD & FUNCTION
卷 11, 期 6, 页码 5460-5472出版社
ROYAL SOC CHEMISTRY
DOI: 10.1039/d0fo00519c
关键词
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资金
- Children's Research Institute of National Center for Schooling Development Programme [CSDP19FS01103]
- Chongqing University of Education [CSDP19FS01103]
- Science and Technology Research Program of Chongqing Municipal Education Commission [KJZD-K201901601]
- Research Project of Chongqing University of Education, China [KY2015TBZC]
In this study, lactic acid bacterium,Lactobacillus plantarumKFY04, was isolated from Xinjiang yogurt, and it was used to intervene in obese mice maintained on a 45% fat diet, and we compared its effects to those of a commercial strain, LDSB, andl-carnitine. The results showed that the LP-KFY04 intervention mice gained weight more slowly and had lower liver, epididymal adipose, and perirenal adipose tissue indices when compared to the other high-fat groups. Moreover, the LP-KFY04 can reduce the formation of fat vacuoles in the liver, while also reducing adipocyte differentiation and volume, and LP-KFY04 groups had the lowest liver and serum AST, ALT, TG, and TC levels and lowest serum LDL-C and highest HDL-C levels among the groups maintained on a high-fat diet. LP-KFY04 was also shown to mitigate obesity-associated oxidative damage and inflammatory responses. Additionally, quantitative real-time PCR and western blot analysis examining liver and adipose tissue expression of PPAR-alpha, CYP7A1, CPT1, and LPL showed an increased expression in the LP-KFY04 groups while decreased expression levels of PPAR-gamma and C/EBP alpha relative to the other high-fat diet groups. These results show that of the different interventions, LP-KFY04 was the most effective at mitigating the effects of obesity than LDSB andl-carnitine. The results confirmed that LP-KEY04 has better anti-obesity, anti-oxidative, and anti-inflammatory effects than current fermentation strains. It indicates LP-KFY04 is a fermentation strain with potential practical value and high functionality, and it shows that a fermentation strain should not only have good fermentation performance, but, more importantly, it must provide more functionality on the basis of fermentation.
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