Lacto-N-neotetraose alleviates obesity in mice by modulating the gut microbiota and short-chain fatty acid metabolism

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-09-12 DOI:10.1016/j.idairyj.2025.106419

Yi Shan , Min Wang , Chun Bian , Weiwei Liang , Shumei Wang

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引用次数: 0

Abstract

This study investigated the effects of Lacto-N-neotetraose (LNnT) on obesity in mice induced by a high-fat diet (HFD). Body weight, fat accumulation, glucose metabolism, serum biochemical markers, liver oxidative stress and inflammatory, gut microbiota, and short-chain fatty acid (SCFAs) were measured after LNnT administration. The results indicated that LNnT effectively reduced weight gain and fat accumulation in the liver, epididymis, and subcutaneous tissue, while enhancing postprandial glucose metabolism. Furthermore, LNnT alleviated HFD-induced liver oxidative stress and inflammatory. Additionally, LNnT increased α-diversity, promoted the beneficial bacteria (Lachnospiraceae NK4A136, Colidextribacter, Blautia, and Roseburia), and reduced obesity-associated bacteria (Dubosiella and Thomasclavelia). LNnT also stimulated increased production of acetate and butyrate by the gut microbiota. The pivotal role of the gut microbiota in alleviating obesity was confirmed through fecal microbiota transplantation. Overall, LNnT may mitigate fat accumulation and liver damage in obese mice by modulating the gut microbiota and SCFAs production.

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乳酸-n -新四糖通过调节肠道菌群和短链脂肪酸代谢来减轻小鼠肥胖

本研究探讨了乳酸-n -新四糖（LNnT）对高脂饮食（HFD）小鼠肥胖的影响。给药后测量体重、脂肪积累、葡萄糖代谢、血清生化指标、肝脏氧化应激和炎症、肠道微生物群和短链脂肪酸（SCFAs）。结果表明，LNnT可有效减少体重增加和脂肪在肝脏、附睾和皮下组织的积累，同时增强餐后葡萄糖代谢。此外，LNnT还能减轻hfd诱导的肝脏氧化应激和炎症。此外，LNnT增加了α-多样性，促进了有益菌（毛螺科NK4A136、Colidextribacter、Blautia和Roseburia）的产生，减少了与肥胖相关的细菌（Dubosiella和Thomasclavelia）。LNnT还刺激肠道菌群增加乙酸和丁酸盐的产生。肠道菌群在减轻肥胖中的关键作用已通过粪便菌群移植得到证实。总的来说，LNnT可能通过调节肠道微生物群和scfa的产生来减轻肥胖小鼠的脂肪积累和肝损伤。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.