Anti-obesity Effect of Fermented Whey Beverage using Lactic Acid Bacteria in Diet-induced Obese Rats

Hong, Sung-Moon; Chung, Eui-Chun; Kim, Cheol-Hyun

doi:10.5851/kosfa.2015.35.5.653

Cited by 28 publications

(16 citation statements)

References 27 publications

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“…The HFD used in the present study resulted in obesity, as indicated by the higher body weight and BMI (Figures and ). These results are in agreement with some previous studies that are used HFD induced obese rat (Campos‐Silva, Furriel, Costa, Sampaio, & Gregorio, ; Hong, Chung, & Kim, ).…”

Section: Discussionsupporting

confidence: 93%

Ameliorating effects of fennel and cumin extracts on sperm quality and spermatogenic cells apoptosis by inducing weight loss and reducing leptin concentration in diet-induced obese rats

et al. 2016

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This study was established a model of obesity to estimate the impact of fennel and cumin as anti-obesity extracts on body weight, body mass index (BMI), food consumption, leptin concentration, sperm quality and testis architecture to determine the reversibility of reproductive function of obese animals. Male rats were randomly assigned to either a normal or high-fat diet for 8 weeks. Then, we divided 56 adult rats into seven groups: control (CO); obesity (OB); fennel 100 and 200 mg/kg; cumin 50 and 100 mg/kg; and fennel 100 mg/kg plus cumin 50 mg/kg. From weeks 9-16, the animals treated extracts by gavages daily. We analysed leptin concentration, sperm quality and apoptosis of testis along with evaluating changes in body weight. Body weight of animals increased 25% at week 8. However, body weight, BMI, leptin concentration and apoptosis indices of OB rats increased at the end of study. However, the relative sperm parameters decreased. Nevertheless, fennel and cumin treatment improved sperm quality, and spermatogenic cells apoptosis following weight loss. Concomitant with weight loss, leptin concentration and food consumption decreased. In conclusion, fennel and cumin as supplements may ameliorate sperm quality of obese animals following weight loss and reduction in leptin concentration.

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Section: Discussionsupporting

confidence: 93%

Ameliorating effects of fennel and cumin extracts on sperm quality and spermatogenic cells apoptosis by inducing weight loss and reducing leptin concentration in diet-induced obese rats

et al. 2016

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“…A fermented whey produced by its inoculation with traditional homemade Kazak yoghurt showed an anti-atherosclerotic effect in rabbits [35]. Fermented whey produced by the inoculation of whey with Lactobacillus plantarum DK211 (isolated from kimchi) showed an anti-obesity effect in rats [36], and when L. casei was used, the fermented whey showed hepatoprotective effects in chronic alcohol-induced mice [37].…”

Section: Ace-inhibitory Activity In Fermented Wheymentioning

confidence: 99%

Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity

et al. 2020

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Cheese whey contains about 20% of the total milk protein and has high nutritional and technological value, as well as attractive biological properties. Whey protein represents an important source of bioactive peptides with beneficial effects on health (e.g., antioxidant, antidiabetic, antihypertensive, etc.). Microbiota in cheese whey can hydrolyze proteins and generate bioactive peptides through a fermentation process. The objective of this study was to evaluate the effect of temperature on the fermentation of cheese whey by its native microbiota, and the action of microbial proteolytic activity on whey proteins to release peptides with inhibitory activity of the angiotensin-converting enzyme (ACE). Whey proteins hydrolysis occurred at all incubation temperatures evaluated (32–50 °C), with the major proteolytic effect within the range of 35–42 °C. Minor whey proteins (i.e., Lf, bovine serum albumin (BSA), and IgG) were more susceptible to degradation, while β-lactoglobulin and α-lactalbumin showed major resistance to microbial proteolytic action. Alfa-amino groups increased from 36 to 360–456 µg Gly/mL after 120 h of fermentation. A higher lactic acid production (11.32–13.55 g/L) and lower pH (3.3–3.5) were also observed in the same temperature range (32–42 °C). In addition, ACE-inhibitory activity increased from 22% (unfermented whey) to 60–70% after 120 h of fermentation. These results suggest that the fermentation of cheese whey by its native microbiota represents an attractive process to give value to whey for the production of whey-based beverages or functional foods with potential antihypertensive properties.

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“…Significant decrease in total cholesterol, LDL-cholesterol, and triglycerides. Significant decrease in blood glucose levels, and plasma levels of insulin, leptin, and ghrelin.[28] Lactococcus lactis R704 Lactobacillus casei LcSFermented milk drinkBody weight, body mass index, fat mass, leptin and glucose levels were lower and high-density lipoprotein and adiponectin levels were higher in the HFD-LcS and HFD-orlistat groups than in the HFD group. A significant difference in body fat mass was observed between HFD-LcS groups with HFD-orlistat group (19.19 ± 5.76 g vs. 30.19 ± 7.98 g).[29] Lactobacillus paracasei CNCM I-4270, Lactobacillus rhamnosus CNCM I-3690 and Bifidobacterium animalis subsp.…”

Section: Probiotic Lab and Obesity Treatmentmentioning

confidence: 99%

Some current applications, limitations and future perspectives of lactic acid bacteria as probiotics

Evivie

Gui-cheng

Igene

et al. 2017

Food & Nutrition Research

138

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Several mechanism and non-mechanism-based studies supporting the claim that lactic acid bacteria (LAB) strains confer health benefits and play immune-modulatory roles were examined in this review. Probiotic applications of LAB on global burdens such as obesity and type-2 diabetes were discussed as well as the use of yoghurt and ice cream as important vehicles to convey several beneficial LAB strains. Probiotic and symbiotic dairy products may be used in the nearest future to treat a variety of health disorders. Current studies suggest that lactic acid bacteria possess anti-obesity and anti-diabetic propensities on their hosts and thus can play a crucial role in human health care. Research in the rheological and physicochemical properties of ice cream as well as its applications are also on the increase. These applications face certain hurdles including technological (for less developed countries), consumer acceptability of new functional foods may be influenced by culture, ethics or religion. There is need for more studies on the genetic basis for probiotic properties which will give further understanding regarding novel manipulation skills and applicability in nutrition and health sectors. More studies confirming the direct effects of probiotic LABs in lowering the spread of food-borne and other pathogens are also anticipated.

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Anti-obesity Effect of Fermented Whey Beverage using Lactic Acid Bacteria in Diet-induced Obese Rats

Cited by 28 publications

References 27 publications

Ameliorating effects of fennel and cumin extracts on sperm quality and spermatogenic cells apoptosis by inducing weight loss and reducing leptin concentration in diet-induced obese rats

Ameliorating effects of fennel and cumin extracts on sperm quality and spermatogenic cells apoptosis by inducing weight loss and reducing leptin concentration in diet-induced obese rats

Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity

Some current applications, limitations and future perspectives of lactic acid bacteria as probiotics

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