Effect of Lactobacillus acidophilus supernatants on body weight and leptin expression in rats

Sousa, Renato Silva de; Halper, Jaroslava; Zhang, Jian; Lewis, Stephen J.; Li, Wan-I O

doi:10.1186/1472-6882-8-5

Cited by 36 publications

(24 citation statements)

References 24 publications

(37 reference statements)

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“…LS also modulated the expression or release of other peptides involved in metabolism and body weight control. 99 Kimchi LAB plus kimchi raw materials and fermented products have also shown antiobesity effects. Especially, optimally ripened kimchi significantly decreased body fats and body weights of animals 3 and humans.…”

Section: Antiobesity Effect Of Kimchi Labmentioning

confidence: 98%

“…The fermented soymilk significantly decreased plasma LDL cholesterol in HFD-induced obesity in SD rats. 98 Sousa et al 99 reported that administration of Lactobacillus supernatants (LS) into the brains of rats resulted in weight loss without a decrease in food consumption, but with simultaneous increases of leptin expression in neurons and peripheral adipose tissue. LS also modulated the expression or release of other peptides involved in metabolism and body weight control.…”

Section: Antiobesity Effect Of Kimchi Labmentioning

confidence: 99%

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Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food

Park

et al. 2014

Journal of Medicinal Food

339

191

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Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic lactic acid bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation. The addition of other subingredients and formation of fermentation byproducts of LAB promote the fermentation process of LAB to eventually lead to eradication of putrefactive- and pathogenic bacteria, and also increase the functionalities of kimchi. Accordingly, kimchi can be considered a vegetable probiotic food that contributes health benefits in a similar manner as yogurt as a dairy probiotic food. Further, the major ingredients of kimchi are cruciferous vegetables; and other healthy functional foods such as garlic, ginger, red pepper powder, and so on are added to kimchi as subingredients. As all of these ingredients undergo fermentation by LAB, kimchi is regarded as a source of LAB; and the fermentative byproducts from the functional ingredients significantly boost its functionality. Because kimchi is both tasty and highly functional, it is typically served with steamed rice at every Korean meal. Health functionality of kimchi, based upon our research and that of other, includes anticancer, antiobesity, anticonstipation, colorectal health promotion, probiotic properties, cholesterol reduction, fibrolytic effect, antioxidative and antiaging properties, brain health promotion, immune promotion, and skin health promotion. In this review we describe the method of kimchi manufacture, fermentation, health functionalities of kimchi and the probiotic properties of its LAB.

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Section: Antiobesity Effect Of Kimchi Labmentioning

confidence: 98%

Section: Antiobesity Effect Of Kimchi Labmentioning

confidence: 99%

Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food

Park

et al. 2014

Journal of Medicinal Food

339

191

View full text Add to dashboard Cite

show abstract

“…Lactobacillus strains are able to survive in the presence of bile and 164 low pH. Thus, Lactobacillus species survive throughout the gastrointestinal tract, including in 165 the stomachs, duodena, jejuna and colons, of animals and humans [70][71][72][73]. Hence, 166 Lactobacillus spp.…”

mentioning

confidence: 98%

Metabolic role of lactobacilli in weight modification in humans and animals

Drissi

Raoult

Merhej

2017

Microbial Pathogenesis

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“…Another study also report leptin level was reduced by a combined bifidobacteria (B. pseudocatenulatum SPM 1204, B. longum SPM 1205, and B. longum SPM 1207) in obese rats [58]. Interestingly and controversially, direct injection of Lactobacillus acidophilus supernatants (germ free) into the brains of rats lead to weight loss with an increase in leptin expression in neurons and adipose tissue [59].…”

Section: Leptinmentioning

confidence: 97%