Effect of Lactobacillus plantarum KFY02 isolated from naturally fermented yogurt on the weight loss in mice with high-fat diet-induced obesity via PPAR-α/γ signaling pathway

Jianfei Mu; Jing Zhang; Xianrong Zhou; Zsolt Zalan; Ferenc Hegyi; Krisztina Takács; Amel Ibrahim; Sameh Awad; Yun Wu; Xin Zhao; Muying Du

Journal of Functional Foods (Dec 2020)

Effect of Lactobacillus plantarum KFY02 isolated from naturally fermented yogurt on the weight loss in mice with high-fat diet-induced obesity via PPAR-α/γ signaling pathway

Jianfei Mu,
Jing Zhang,
Xianrong Zhou,
Zsolt Zalan,
Ferenc Hegyi,
Krisztina Takács,
Amel Ibrahim,
Sameh Awad,
Yun Wu,
Xin Zhao,
Muying Du

Affiliations

Jianfei Mu: College of Food Science, Southwest University, Chongqing 400715, China; Chinese-Hungarian Cooperative Research Centre for Food Science, Southwest University, Chongqing 400715, China; Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China; Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China; Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China
Jing Zhang: Environment and Quality Inspection College, Chongqing Chemical Industry Vocational College, Chongqing 401228, China
Xianrong Zhou: Chinese-Hungarian Cooperative Research Centre for Food Science, Southwest University, Chongqing 400715, China; Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China; Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China; Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China
Zsolt Zalan: Food Science Research Institute of National Agricultural Research and Innovation Center, Budapest H-1022, Hungary
Ferenc Hegyi: Food Science Research Institute of National Agricultural Research and Innovation Center, Budapest H-1022, Hungary
Krisztina Takács: Food Science Research Institute of National Agricultural Research and Innovation Center, Budapest H-1022, Hungary
Amel Ibrahim: Dairy Microorganisms and Cheese Research Laboratory (DMCR), Department of Dairy Science and Technology, Faculty Agriculture, Alexandria University, Egypt
Sameh Awad: Dairy Microorganisms and Cheese Research Laboratory (DMCR), Department of Dairy Science and Technology, Faculty Agriculture, Alexandria University, Egypt
Yun Wu: College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
Xin Zhao: Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China; Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China; Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China
Muying Du: College of Food Science, Southwest University, Chongqing 400715, China; Chinese-Hungarian Cooperative Research Centre for Food Science, Southwest University, Chongqing 400715, China; Corresponding author at: College of Food Science, Southwest University, Chongqing 400715, China.

Journal volume & issue: Vol. 75
p. 104264

Abstract

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In this study, an in vivo lipid-lowering animal experiment was performed on Lactobacillus plantarum KFY02 (LP-KFY02) newly isolated from Xinjiang fermented yogurt. The study used a high-fat diet (HFD) to induce obese mice. Serum and tissue samples from mice were examined by molecular biological detection. The results indicated that LP-KFY02 could inhibit increases in various organ indexes of mice caused by HFD. LP-KFY02 could reduce the levels of alkaline phosphatase (AKP), alanine aminotransferase (ALT), aspartate aminotransferase (AST), triglyceride (TG), total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-c) in the serum and liver of obese mice with HFD and improve high-density lipoprotein cholesterol (HDL-C) levels. Observation of pathological changes also showed that LP-KFY02 could alleviate the damage caused by obesity on the tissue samples from the liver of mice and reduce the expansion of fat cells. The results of qPCR experiments further showed that LP-KFY02 could effectively up-regulate the mRNA expression of lipoprotein lipase (LPL), peroxisome proliferative-activating receptor α (PPAR-α), cholesterol 7α-hydroxylase (CYP7A1), and carnitine palmitoyltransferase 1A (CPT1A) in the liver and epididymal adipose tissues, as well as cut down the mRNA expression of peroxisome proliferative-activating receptor γ (PPAR-γ) and CCAAT enhancer-binding proteins (C/EBP-α). Furthermore, ELISA results showed LP-KFY02 obviously decreased the level of pro-inflammatory factors interleukin (IL)-6, TNF-α, IL-1β and IFN-γ in serum, but increased the anti-inflammatory factors IL-4 and IL-10 content. LP-KFY02 could effectively treat obesity arose from HFD, and its effect is comparable to commercially available L-carnitine, and superior to the Lactobacillus delbruechii subsp. bulgaricus commonly used in industry. LP-KFY02 is a health beneficial strain with probiotic potential.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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