Physiological Characteristics and Anti-Obesity Effect of Milk Fermented by Lactobacillus plantarum KI134

Abstract

This study aimed to investigate the physiological characteristics and anti-obesity effects of milk fermented by L. plantarum KI134. The lipase, α-amylase, and α-glucosidase inhibitory activities of milk fermented by L. plantarum KI134 was 94.57±1.25%, 9.44±2.85%, and 2.74±1.24% (10 fold dilution), respectively. L. plantarum KI134 showed higher sensitivity to clindamycin and erythromycin in comparison to sixteen different antibiotics. It demonstrated the highest resistance toward ampicillin and vancomycin. The strain showed higher β-galactosidase, leucine arylamidase, valine arylamidase, acid phosphatase, β -glucosidase, and N-acetyl-β-glucosaminidase activities compared to other enzymes. It also did not produce carcinogenic enzymes, such as β-glucuronidase. The survival rate of L. plantarum KI134 in 0.3% bile was 96.90%. Moreover, the strain showed a 91.45% survival rate at a pH of 2.0. L. plantarum KI134 has resistance to Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus at the rates of 70.00%, 68.18%, 59.05%, and 40.63%, respectively. L. plantarum KI134 (23.01%) showed higher adhesion ability than the positive control (16.32%) L. rhamnosus GG. These results demonstrated that milk fermented by L. plantarum KI134 demonstrated an anti-obesity effect under in vitro conditions, with confirmed potential as a probiotic.

Anti-adipogenic effect of Lactobacillus fermentum MG4231 and MG4244 through AMPK pathway in 3T3-L1 preadipocytes

“…The degree of adipocyte differentiation inhibition was dependent on the concentration of CFE treatment and was enhanced by MG4244 compared to MG4231. Kim et al (2018) reported that L. plantarum K10 treatment (100 lg/mL) inhibited adipocyte differentiation of 3T3-L1 cells by 32%. Exopolysaccharide (EPS) is a component of the lactic acid bacteria (LAB) cell envelope or is a primary or secondary metabolite that accumulates in a viscous form outside the cell wall during fermentation.…”

Lactobacillus pentosus S-PT84 Prevents Low-Grade Chronic Inflammation-Associated Metabolic Disorders in a Lipopolysaccharide and High-Fat Diet C57/BL6J Mouse Model

“…On the basis of emerging evidence, the consumption of dietary probiotics is an effective strategy to prevent inflammation and obesity via multiple mechanisms, including fortifying gut barrier function, maintaining the equilibrium of the gut microbiota, and balancing energy homeostasis . One probiotic, Lactobacillus plantarum K10, which is isolated from kimchi, exhibited an anti-obesity property by binding to the mucosa and forming a barrier to protect the gut and regulate intestinal permeability when mice were fed an HFD . According to another study, in mice fed an HFD, supplementation with Lactobacillus curvatus HY7601 and Lactobacillus plantarum KY1032, which are found in traditional Korean fermented cabbage, decreased the overall body weights of the mice.…”

E. tapos Yoghurt—A View from Nutritional Composition and Toxicological Evaluation

“…Yoghurt tends to contribute to faster satiety and is thereby advantageous for those in calorie-restricted diets [6]. The bacterial strain in yoghurt makes it an ideal source of anti-obesity agents, and studies have proven that these bacterial cultures are able to tolerate the acidity in the gut and survive in the intestinal tract [7]. Thus, lipolysis, amelioration of cognitive function, and reduction in the absorption of cholesterol are commonly documented features in those who consume yoghurts [8].…”