Inwook Kim , Soyeong Park , Jieun Kim , Soyeon Kim , Na Rae Hwang , Byeong Soo Eom , Sangkyu Park , Jeongmin Seo
{"title":"Heat-treated culture-dried Lactiplantibacillus Plantarum L-14 suppresses adipogenesis and lipogenesis in 3T3-L1 and HepG2 cells","authors":"Inwook Kim , Soyeong Park , Jieun Kim , Soyeon Kim , Na Rae Hwang , Byeong Soo Eom , Sangkyu Park , Jeongmin Seo","doi":"10.1016/j.jff.2025.106999","DOIUrl":null,"url":null,"abstract":"<div><div>Obesity is a growing global health issue prompting the development of probiotic-based interventions. This study investigated whether heat-treated culture-dried L14 (HT-L14) retains these benefits. In HepG2 cells, HT-L14 reduced palmitate-induced lipid accumulation suppressed lipogenic genes including sterol regulatory element-binding protein 1 and carbohydrate-responsive element-binding protein, and activated AMP-activated protein kinase (AMPK) and acetyl-CoA carboxylase (ACC), promoting lipid oxidation. In 3T3-L1 cells, HT-L14 inhibited adipocyte differentiation, reduced the expression of peroxisome proliferator-activated receptor gamma (PPARγ) and CCAAT/enhancer-binding protein alpha (C/EBPα), and increased energy metabolism-related gene expression. RNA sequencing analysis revealed differential gene expression enriched in lipid metabolism and insulin signaling pathways. HT-L14 exhibited no cytotoxicity and demonstrated improved safety compared to live L14 in HepG2 and 3T3-L1 cells. These findings suggest that HT-L14 retains anti-obesity efficacy with enhanced stability, supporting its potential as a therapeutic candidate for obesity and metabolic disorders.</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"133 ","pages":"Article 106999"},"PeriodicalIF":4.0000,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Functional Foods","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S175646462500341X","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Obesity is a growing global health issue prompting the development of probiotic-based interventions. This study investigated whether heat-treated culture-dried L14 (HT-L14) retains these benefits. In HepG2 cells, HT-L14 reduced palmitate-induced lipid accumulation suppressed lipogenic genes including sterol regulatory element-binding protein 1 and carbohydrate-responsive element-binding protein, and activated AMP-activated protein kinase (AMPK) and acetyl-CoA carboxylase (ACC), promoting lipid oxidation. In 3T3-L1 cells, HT-L14 inhibited adipocyte differentiation, reduced the expression of peroxisome proliferator-activated receptor gamma (PPARγ) and CCAAT/enhancer-binding protein alpha (C/EBPα), and increased energy metabolism-related gene expression. RNA sequencing analysis revealed differential gene expression enriched in lipid metabolism and insulin signaling pathways. HT-L14 exhibited no cytotoxicity and demonstrated improved safety compared to live L14 in HepG2 and 3T3-L1 cells. These findings suggest that HT-L14 retains anti-obesity efficacy with enhanced stability, supporting its potential as a therapeutic candidate for obesity and metabolic disorders.
期刊介绍:
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.