{"title":"Fermentation of Seaweed Saccharina japonica Using Lactobacillus brevis and its In Vitro Anti-Obesity Effects.","authors":"Min Woo Moon, Chae Hun Ra","doi":"10.1007/s00284-025-04247-5","DOIUrl":null,"url":null,"abstract":"<p><p>This study investigated the effects of fermenting brown seaweed Saccharina japonica with Lactobacillus brevis on bioactive products' antioxidant properties and potential anti-obesity effects. The S. japonica fermented by L. brevis (SFB) extract showed the highest ABTS scavenging activity at 3000 μg/mL (79.3%), followed by the L. brevis cells (LBC) extract (68.1%) and S. japonica hydrolysate (SJH) extract (59.5%). At the same concentration, the DPPH radical scavenging activities of the LBC and SFB extracts were 63.2% and 68.5%, respectively, significantly higher than that of the SJH extract (38.5%). After treating cells with a 400 μg/mL concentration for 8 days, Oil Red O staining revealed a dose-dependent decrease in cytoplasmic lipid droplets. The lowest lipid accumulation rates were 64.2%, 55.2%, and 51.4% for SJH, LBC, and SFB, respectively. RT-qPCR results indicate reduced mRNA levels of lipid metabolism-related gene expressions. Overall, the combination of S. japonica and L. brevis fermentation has a potential application as a dietary food process for improving obesity.</p>","PeriodicalId":11360,"journal":{"name":"Current Microbiology","volume":"82 6","pages":"266"},"PeriodicalIF":2.3000,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Microbiology","FirstCategoryId":"99","ListUrlMain":"https://doi.org/10.1007/s00284-025-04247-5","RegionNum":3,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This study investigated the effects of fermenting brown seaweed Saccharina japonica with Lactobacillus brevis on bioactive products' antioxidant properties and potential anti-obesity effects. The S. japonica fermented by L. brevis (SFB) extract showed the highest ABTS scavenging activity at 3000 μg/mL (79.3%), followed by the L. brevis cells (LBC) extract (68.1%) and S. japonica hydrolysate (SJH) extract (59.5%). At the same concentration, the DPPH radical scavenging activities of the LBC and SFB extracts were 63.2% and 68.5%, respectively, significantly higher than that of the SJH extract (38.5%). After treating cells with a 400 μg/mL concentration for 8 days, Oil Red O staining revealed a dose-dependent decrease in cytoplasmic lipid droplets. The lowest lipid accumulation rates were 64.2%, 55.2%, and 51.4% for SJH, LBC, and SFB, respectively. RT-qPCR results indicate reduced mRNA levels of lipid metabolism-related gene expressions. Overall, the combination of S. japonica and L. brevis fermentation has a potential application as a dietary food process for improving obesity.
期刊介绍：
Current Microbiology is a well-established journal that publishes articles in all aspects of microbial cells and the interactions between the microorganisms, their hosts and the environment.
Current Microbiology publishes original research articles, short communications, reviews and letters to the editor, spanning the following areas:
physiology, biochemistry, genetics, genomics, biotechnology, ecology, evolution, morphology, taxonomy, diagnostic methods, medical and clinical microbiology and immunology as applied to microorganisms.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
