Literature DB >> 35377154

Lactobacillus paracasei 24 Attenuates Lipid Accumulation in High-Fat Diet-Induced Obese Mice by Regulating the Gut Microbiota.

Zhijing Liu1, Xuan Zhou1, Wan Wang1, Liya Gu1, Chuanbing Hu1, Hong Sun1, Cong Xu1, Juncai Hou1, Zhanmei Jiang1.   

Abstract

Obesity has become a worldwide public health problem. Lactic acid bacteria have attracted extensive attention for alleviating obesity and fat accumulation. This study aimed to evaluate the alleviating effects of Lactobacillus paracasei 24 (LP24) on lipid accumulation in an obese mouse model induced by a high-fat diet (HFD). The results showed that LP24 treatment significantly reduced body weight and fat deposition in HFD mice, improved blood lipid levels and liver steatosis, reduced liver oxidative stress injury and the inflammatory response, and regulated fat metabolism-related factors. Moreover, LP24 regulated the abundance and diversity of the gut microbiota, reduced the abundance of Firmicutes and the ratio of Firmicutes/Bacteroidetes (F/B), and increased the abundance of Akkermansia. In summary, LP24 regulates lipid metabolism by activating the expression level of related genes and regulating the gut microbiota through the gut-liver axis to attenuate the development of obesity. This study provides a theoretical basis for probiotics to regulate gut microbiota to reduce lipid accumulation.

Entities:  

Keywords:  Lactobacillus paracasei 24; gut microbiota; gut-liver axis; lipid accumulation; obesity

Mesh:

Year:  2022        PMID: 35377154     DOI: 10.1021/acs.jafc.1c07884

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  6 in total

1.  Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways.

Authors:  Meng Li; Jinzhe Li; Yuxuan Huang; Munkh-Amgalan Gantumur; Akhunzada Bilawal; Abdul Qayum; Zhanmei Jiang
Journal:  Foods       Date:  2022-06-23

2.  Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt.

Authors:  Nianxu Dou; Rongbo Sun; Chengcheng Su; Yue Ma; Xuewei Zhang; Mengguo Wu; Juncai Hou
Journal:  Foods       Date:  2022-07-14

3.  Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability.

Authors:  Wan Wang; Jinzhe Li; Min Wang; Liya Gu; Zhijing Liu; Cong Xu; Jiage Ma; Lianzhou Jiang; Zhanmei Jiang; Juncai Hou
Journal:  Foods       Date:  2022-08-24

4.  Wheat supplement with buckwheat affect gut microbiome composition and circulate short-chain fatty acids.

Authors:  Di Yao; Qiaoru Yu; Lei Xu; Tingting Su; Lixue Ma; Xiaoyu Wang; Mengna Wu; Zhijiang Li; Dongjie Zhang; Changyuan Wang
Journal:  Front Nutr       Date:  2022-09-06

5.  Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures.

Authors:  Wan Wang; Chuanbing Hu; Hong Sun; Jiale Zhao; Cong Xu; Yue Ma; Jiage Ma; Lianzhou Jiang; Juncai Hou
Journal:  Foods       Date:  2022-07-24

6.  Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment.

Authors:  Zhanmei Jiang; Minghan Zhang; Yuxuan Huang; Chenglong Ma; Sinan Mu; Hongyu Li; Xianqi Liu; Yue Ma; Yue Liu; Juncai Hou
Journal:  Foods       Date:  2022-09-01
  6 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.