Regulatory effects of lactic acid bacteria co-fermented Dendrocalamus latiflorus shoots on lipid-lowering functions and the gut microbiota in HFD-fed mice†

Abstract

This study employed Lactobacillus plantarum R1 and Lactobacillus brevis R2 to ferment Dendrocalamus latiflorus shoots, significantly enhancing γ-aminobutyric acid (GABA) content to 365.86 mg kg⁻¹, representing a 3.86-fold increase compared to natural fermentation. Using fermented D. latiflorus shoots rich in GABA for intervention in HFD-induced obese mice, it was found that natural fermentation and inoculated fermentation reduced weight gain. Both treatments lowered serum TG, T-CHO, and LDL-C levels, reduced hepatic lipid accumulation and oxidative stress, and decreased liver IL-1β and TNF-α levels. Notably, inoculated fermentation had a more pronounced fat-reducing effect. In addition, fermented D. latiflorus shoots rich in GABA improved the diversity and abundance of the gut microbiota in mice and particularly increased the abundances of Bacteroides and Verrucomicrobia and reduced those of Firmicutes and Deferribacteres, thereby alleviating gut microbiota disorders in HFD-fed mice. These results indicated that probiotic fermentation significantly increased the GABA content in fermented D. latiflorus shoots, and the fermented D. latiflorus shoots rich in GABA played a role in lowering lipid levels and alleviating gut microbiota disorders in HFD-fed mice. This study provides a foundation for the comprehensive utilization and sustainable development of bamboo shoot resources.