清酒乳杆菌 LB-P5 通过减少脂质积累、促进产热和恢复肠道完整性来改善高脂饮食诱发的肥胖症

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-03-29 DOI:10.1016/j.jff.2025.106738

Won Jun Kim, Mikyung Song, Jaeseok Shim, Kyoungsub Song

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引用次数: 0

摘要

肥胖的特征是过度脂肪积累和代谢功能障碍，与肠道健康和全身炎症密切相关。本研究探讨了酒井乳酸杆菌LB-P5在高脂饮食（HFD）诱导的肥胖小鼠模型中的抗肥胖作用。添加L. sakei LB-P5可以降低体重增加、脂肪组织质量和血浆脂质水平。白酒LB-P5通过减少脂滴积聚、降低肝酶标志物（ALT、AST）、减轻肝脏脂肪变性，改善肝功能。基因表达分析显示，通过上调脂肪组织中Ucp1和Pgc1α，改善胰岛素敏感性，下调肝脏和脂肪组织中炎症相关基因，生热作用增强。L. sakei LB-P5还通过上调紧密连接蛋白和减少肠上皮巨噬细胞浸润来恢复肠道完整性。总的来说，本研究强调了L. sakei LB-P5在通过产热、肠-肝轴调节和全身炎症控制肥胖方面的治疗潜力。

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Latilactobacillus sakei LB-P5 ameliorates high-fat diet induced obesity by reducing lipid accumulation, enhancing thermogenesis, and restoring intestinal integrity

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Latilactobacillus sakei LB-P5 ameliorates high-fat diet induced obesity by reducing lipid accumulation, enhancing thermogenesis, and restoring intestinal integrity

Obesity, characterized by excessive fat accumulation and metabolic dysfunction, is closely linked to gut health and systemic inflammation. This study investigates the anti-obesity effects of Latilactobacillus sakei LB-P5 in a high-fat diet (HFD)-induced obese mouse model. Supplementation with L. sakei LB-P5 reduced body weight gain, adipose tissue mass, and plasma lipid levels. Additionally, L. sakei LB-P5 improved liver function by decreasing lipid droplet accumulation and lowering liver enzyme markers (ALT, AST), alleviating liver steatosis. Gene expression analysis revealed enhanced thermogenesis via upregulation of Ucp1 and Pgc1α in adipose tissue, improved insulin sensitivity, and downregulation of inflammation-related genes in both liver and adipose tissue. L. sakei LB-P5 also restored intestinal integrity by upregulating tight junction proteins and reducing macrophage infiltration in the intestinal epithelium. Overall, this study highlights the therapeutic potential of L. sakei LB-P5 in managing obesity through thermogenesis, gut-liver axis modulation, and systemic inflammation.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

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.