Anti-adipogenic effect of Latilactobacillus curvatus CK17 isolated from kimchi and its potential probiotic properties

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-01-21 DOI:10.1007/s10068-025-01819-w

Ki Soo Han, Kwang Yeon Lee, Su Hyun Kim, Hyeon Gyu Lee

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Abstract

Probiotics and their cellular constituents are pivotal in modulating lipid metabolism in adipocytes, potentially offering novel approaches to obesity prevention. This study investigates the probiotic characteristics and anti-adipogenic effects of lactic acid bacteria (LAB) strains isolated from kimchi. Twenty LAB strains, identified as Latilactobacillus sakei, Latilactobacillus curvatus, and Leuconostoc mesenteroides, were evaluated for lipase inhibitory activity. Among them, L. sakei CKC1 and L. curvatus CK17 exhibited the strongest inhibition and were selected for further study. Notably, L. curvatus CK17 significantly reduced lipid accumulation in 3T3-L1 adipocytes and downregulated key adipogenic markers, including PPARγ, C/EBPα, aP2, SREBP1c, ACC, and FAS (p < 0.05). Additionally, CK17 survived simulated digestive conditions, adhered effectively to Caco-2 cells, and exhibited antibacterial activity. These findings suggest that L. curvatus CK17 as a promising probiotic candidate for obesity prevention, with potent anti-adipogenic properties.

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泡菜中弯曲乳酸杆菌CK17的抗脂肪作用及其潜在的益生菌特性

益生菌及其细胞成分在调节脂肪细胞的脂质代谢中起关键作用，可能为预防肥胖提供新的方法。研究了从泡菜中分离的乳酸菌（LAB）的益生菌特性和抗脂肪作用。研究了20株乳酸菌的脂肪酶抑制活性，分别鉴定为sakei Latilactobacillus， curvatus Latilactobacillus和mesenteroides Leuconostoc。其中，L. sakei CKC1和L. curvatus CK17的抑制作用最强，可供进一步研究。值得注意的是，L. curvatus CK17显著降低了3T3-L1脂肪细胞中的脂质积累，下调了关键的脂肪生成标志物，包括PPARγ、C/EBPα、aP2、SREBP1c、ACC和FAS （p < 0.05）。此外，CK17在模拟消化条件下存活，有效粘附Caco-2细胞，并表现出抗菌活性。这些研究结果表明，弯曲乳杆菌CK17具有有效的抗脂肪特性，是一种有希望预防肥胖的益生菌候选者。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.