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

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.

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

“…The total bacterial count of full egg yolk mayonnaise was 8.69 log(CFU/g), 12.8 log(CFU/g) and 20.35 log(CFU/g), and the total bacterial count of SOB-substituted mayonnaise was 7.74 log(CFU/g), 11.5 log(CFU/g) and 18.65 log(CFU/g) at the storage temperature of 4 °C, 25 °C and 35 °C, respectively. With the increase in storage temperature, the total bacterial count increased faster because low temperatures inhibited the growth activity of bacteria [ 33 ]. However, when the optimal growth temperature of bacteria is reached, the bacteria will multiply rapidly, thus affecting the quality of mayonnaise [ 34 , 35 ].…”

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

“…The contribution of Lactobacillus to all functions was also prominent, especially in the metabolic pathways of the intervention groups. Lactobacillus , the key genus of lactate bacteria group, plays functional roles in the human body ( 62 , 63 ). Several Lactobacillus species were often used as probiotics and could benefit host health when administered in adequate amounts ( 64 , 65 ).…”

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

“…These components selectively stimulate the growth and activity of the intestinal microbiota, especially lactobacillus and bifidobacterium. Therefore, the intake of dietary fiber has a positive impact on the development of gut microbes [ 5 , 6 ]. The water-soluble dietary fiber in citrus fiber can adsorb cholesterol and reduce cholesterol in the body [ 7 ].…”