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Zhang S, Wang A, Lu Z, Lu F, Zhao H. Fermentation of millet bran with Bacillus natto: enhancement of bioactivity levels and the bioactivity of bran extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6196-6207. [PMID: 38459922 DOI: 10.1002/jsfa.13455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 02/29/2024] [Accepted: 03/09/2024] [Indexed: 03/11/2024]
Abstract
BACKGROUND Millet bran (MB), a byproduct of millet production, is rich in functional components but it is underutilized. In recent years, researchers have shown that fermentation can improve the biological activity of cereals and their byproducts. This study used Bacillus natto to ferment millet bran to improve its added value and broaden the application of MB. The bioactive component content, physicochemical properties, and functional activity of millet bran extract (MBE) from fermented millet bran were determined. RESULTS After fermentation, the soluble dietary fiber (SDF) content increased by 92.0%, the β-glucan content by 164.4%, the polypeptide content by 111.4%, the polyphenol content by 32.5%, the flavone content by 16.4%, and the total amino acid content by 95.4%. Scanning electron microscopy revealed that the microscopic morphology of MBE changed from complete and dense blocks to loosely porous shapes after fermentation. After fermentation, the solubility, water-holding capacity, and viscosity significantly increased and the particle size decreased. Moreover, the glucose adsorption capacity (2.1 mmol g-1), glucose dialysis retardation index (75.3%), and α-glucosidase inhibitory (71.4%, mixed reversible inhibition) activity of the fermented MBE (FMBE) were greater than those of the unfermented MBE (0.99 mmol g-1, 32.1%, and 35.1%, respectively). The FMBE presented better cholesterol and sodium cholate (SC) adsorption properties and the adsorption was considered inhomogeneous surface adsorption. CONCLUSION Fermentation increased the bioactive component content and improved the physicochemical properties of MBE, thereby improving its hypoglycemic and hypolipidemic properties. This study not only resolves the problem of millet bran waste but also encourages the development of higher value-added application methods for millet bran. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Shimei Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - An Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Fengxia Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Haizhen Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
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Sun H, Jiang Z, Chen Z, Liu G, Liu Z. Effects of fermented unconventional protein feed on pig production in China. Front Vet Sci 2024; 11:1446233. [PMID: 39144079 PMCID: PMC11322053 DOI: 10.3389/fvets.2024.1446233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2024] [Accepted: 07/22/2024] [Indexed: 08/16/2024] Open
Abstract
Unconventional protein feeds, characterized by low nutritional value, high variability, and poor palatability, have limited their application in swine production. Fermentation technology holds the key to addressing these shortcomings. Given the ban on antibiotics in China, the inferior quality of imported pig breeds, and long-term dependence on imported soybean, the prospects for fermented unconventional protein feeds are promising. This paper delves into the common types of fermented unconventional protein feeds, factors influencing the fermentation process, the mechanisms by which they enhance swine health, and the challenges and prospects of fermented feeds, offering theoretical insights for the future development of the feed industry.
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Affiliation(s)
- Haoxuan Sun
- Cofco Joycome (Jilin) Co., Ltd., Songyuan, China
| | - Zipeng Jiang
- Guangdong VTR Bio-Tech Co., Ltd., Zhuhai, China
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou, China
| | - Zhimin Chen
- Key Laboratory for Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agriculture Sciences, Beijing, China
| | - Guohua Liu
- Key Laboratory for Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agriculture Sciences, Beijing, China
| | - Zexue Liu
- COFCO Wuhan Meat Product Co., Ltd., Wuhan, China
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Balasubramanian R, Schneider E, Gunnigle E, Cotter PD, Cryan JF. Fermented foods: Harnessing their potential to modulate the microbiota-gut-brain axis for mental health. Neurosci Biobehav Rev 2024; 158:105562. [PMID: 38278378 DOI: 10.1016/j.neubiorev.2024.105562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 01/18/2024] [Accepted: 01/21/2024] [Indexed: 01/28/2024]
Abstract
Over the past two decades, whole food supplementation strategies have been leveraged to target mental health. In addition, there has been increasing attention on the ability of gut microbes, so called psychobiotics, to positively impact behaviour though the microbiota-gut-brain axis. Fermented foods offer themselves as a combined whole food microbiota modulating intervention. Indeed, they contain potentially beneficial microbes, microbial metabolites and other bioactives, which are being harnessed to target the microbiota-gut-brain axis for positive benefits. This review highlights the diverse nature of fermented foods in terms of the raw materials used and type of fermentation employed, and summarises their potential to shape composition of the gut microbiota, the gut to brain communication pathways including the immune system and, ultimately, modulate the microbiota-gut-brain axis. Throughout, we identify knowledge gaps and challenges faced in designing human studies for investigating the mental health-promoting potential of individual fermented foods or components thereof. Importantly, we also suggest solutions that can advance understanding of the therapeutic merit of fermented foods to modulate the microbiota-gut-brain axis.
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Affiliation(s)
- Ramya Balasubramanian
- APC Microbiome Ireland, University College Cork, Cork, Ireland; Department of Anatomy and Neuroscience, University College Cork, Cork, Ireland; Food Biosciences Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61C996, County Cork, Ireland
| | | | - Eoin Gunnigle
- APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Paul D Cotter
- APC Microbiome Ireland, University College Cork, Cork, Ireland; Food Biosciences Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61C996, County Cork, Ireland.
| | - John F Cryan
- APC Microbiome Ireland, University College Cork, Cork, Ireland; Department of Anatomy and Neuroscience, University College Cork, Cork, Ireland.
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Wu YJ, Wang L, Wang KX, Du JR, Long FY. Modulation of Xiongdanjiuxin pills on the gut-liver axis in high-fat diet rats. Life Sci 2023; 333:122134. [PMID: 37778415 DOI: 10.1016/j.lfs.2023.122134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 09/23/2023] [Accepted: 09/28/2023] [Indexed: 10/03/2023]
Abstract
AIM Xiongdanjiuxin pill (XP) is a traditional Chinese medicine formula for the prevention and treatment of hyperlipidemia (HLP) and related complications. In this study, the gut-liver axis was used as the breakthrough point to analyze the therapeutic effect and potential mechanism of XP on HLP model rats and related complications. MAIN METHODS We used high-fat diet (HFD) to establish the HLP model of rats and treated them with XP. The 16S rRNA sequencing method was used to explore the effect of XP on the gut microbiota of HFD rats, and the effects of XP on ileum pathology, intestinal barrier and circulatory inflammation in HFD rats were also investigated. We further explored the molecular mechanism of XP treating liver inflammation in rats with HFD by regulating toll-like receptor 4 (TLR4) signaling. KEY FINDINGS We found that XP could regulate the imbalance of gut microbiota in HFD rats, and up-regulate the expression of tight junction protein in intestinal epithelium of HFD rats, thereby improving the intestinal barrier damage and intestinal inflammatory response. In addition, XP could significantly reduce the levels of inflammatory cytokines in HFD rats, and inhibit TLR4 signaling pathway, thereby reducing liver inflammation in HFD rats. SIGNIFICANCE XP can effectively improve the imbalance of gut-liver axis in hyperlipidemic rats and alleviate the inflammatory damage of liver. Its mechanism may be related to regulating the disorder of gut microbiota and inhibiting TLR4 signal pathway, so as to achieve the therapeutic effect on hyperlipidemic fatty liver in rats.
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Affiliation(s)
- Yi-Jin Wu
- Department of Pharmacology, West China School of Pharmacy, Key Laboratory of Drug-Targeting and Drug Delivery System of the Education Ministry and Sichuan Province, Sichuan University, Chengdu, Sichuan, China
| | - Liu Wang
- Department of Pharmacology, West China School of Pharmacy, Key Laboratory of Drug-Targeting and Drug Delivery System of the Education Ministry and Sichuan Province, Sichuan University, Chengdu, Sichuan, China
| | - Ke-Xin Wang
- Department of Pharmacology, West China School of Pharmacy, Key Laboratory of Drug-Targeting and Drug Delivery System of the Education Ministry and Sichuan Province, Sichuan University, Chengdu, Sichuan, China
| | - Jun-Rong Du
- Department of Pharmacology, West China School of Pharmacy, Key Laboratory of Drug-Targeting and Drug Delivery System of the Education Ministry and Sichuan Province, Sichuan University, Chengdu, Sichuan, China.
| | - Fang-Yi Long
- Department of Pharmacology, West China School of Pharmacy, Key Laboratory of Drug-Targeting and Drug Delivery System of the Education Ministry and Sichuan Province, Sichuan University, Chengdu, Sichuan, China; Laboratory Medicine Center, Sichuan Provincial Maternity and Child Health Care Hospital, Affiliated Women's and Children's Hospital of Chengdu Medical College, Chengdu, Sichuan, China.
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Wu M, Wang Q, Zhang H, Pan Z, Zeng Q, Fang W, Mao J, Li J, Wu H, Qiu Z. Performance and mechanism of co-culture of Monascus purpureus, Lacticaseibacillus casei, and Saccharomyces cerevisiae to enhance lovastatin production and lipid-lowering effects. Bioprocess Biosyst Eng 2023; 46:1411-1426. [PMID: 37688635 DOI: 10.1007/s00449-023-02903-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Accepted: 07/04/2023] [Indexed: 09/11/2023]
Abstract
To facilitate lipid-lowering effects, a lovastatin-producing microbial co-culture system (LPMCS) was constituted with a novel strain Monascus purpureus R5 in combination with Lacticaseibacillus casei S5 and Saccharomyces cerevisiae J7, which increased lovastatin production by 54.21% compared with the single strain R5. Response Surface Methodology (RSM) optimization indicated lovastatin yield peaked at 7.43 mg/g with a fermentation time of 13.88 d, water content of 50.5%, and inoculum ratio of 10.27%. Meanwhile, lovastatin in LPMCS co-fermentation extracts (LFE) was qualitatively and quantitatively analyzed by Thin-Layer Chromatography (TLC) and High-Performance Liquid Chromatography (HPLC). Cellular experiments demonstrated that LFE exhibited no obvious cytotoxicity to L-02 cells and exhibited excellent biosafety. Most notably, high-dose LFE (100 mg/L) exhibited the highest reduction of lipid accumulation, total cholesterol, and triglycerides simultaneously in oleic acid-induced L-02 cells, which decreased by 71.59%, 38.64%, and 58.85% than untreated cells, respectively. Overall, LPMCS provides a potential approach to upgrade the lipid-lowering activity of Monascus-fermented products with higher health-beneficial effects.
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Affiliation(s)
- Minghui Wu
- School of Life Science and Engineering, Sichuan Engineering Research Center for Biomimetic Synthesis of Natural Drugs, Southwest Jiaotong University, No. 111 Second Ring Road, Chengdu, 610031, Sichuan, People's Republic of China
| | - Qiqi Wang
- School of Life Science and Engineering, Sichuan Engineering Research Center for Biomimetic Synthesis of Natural Drugs, Southwest Jiaotong University, No. 111 Second Ring Road, Chengdu, 610031, Sichuan, People's Republic of China
| | - Han Zhang
- School of Life Science and Engineering, Sichuan Engineering Research Center for Biomimetic Synthesis of Natural Drugs, Southwest Jiaotong University, No. 111 Second Ring Road, Chengdu, 610031, Sichuan, People's Republic of China
| | - Zhengyong Pan
- School of Life Science and Engineering, Sichuan Engineering Research Center for Biomimetic Synthesis of Natural Drugs, Southwest Jiaotong University, No. 111 Second Ring Road, Chengdu, 610031, Sichuan, People's Republic of China
| | - Qilu Zeng
- School of Life Science and Engineering, Sichuan Engineering Research Center for Biomimetic Synthesis of Natural Drugs, Southwest Jiaotong University, No. 111 Second Ring Road, Chengdu, 610031, Sichuan, People's Republic of China
| | - Weizhen Fang
- Analysis & Testing Center, Southwest Jiaotong University, Chengdu, 610031, Sichuan, People's Republic of China
| | - Jilong Mao
- School of Life Science and Engineering, Sichuan Engineering Research Center for Biomimetic Synthesis of Natural Drugs, Southwest Jiaotong University, No. 111 Second Ring Road, Chengdu, 610031, Sichuan, People's Republic of China
- Chengdu Nuohe Shengtai Biotechnology Co., Ltd, Chengdu, 610041, Sichuan, People's Republic of China
| | - Jianpeng Li
- School of Life Science and Engineering, Sichuan Engineering Research Center for Biomimetic Synthesis of Natural Drugs, Southwest Jiaotong University, No. 111 Second Ring Road, Chengdu, 610031, Sichuan, People's Republic of China
| | - Han Wu
- School of Life Science and Engineering, Sichuan Engineering Research Center for Biomimetic Synthesis of Natural Drugs, Southwest Jiaotong University, No. 111 Second Ring Road, Chengdu, 610031, Sichuan, People's Republic of China
| | - Zhongping Qiu
- School of Life Science and Engineering, Sichuan Engineering Research Center for Biomimetic Synthesis of Natural Drugs, Southwest Jiaotong University, No. 111 Second Ring Road, Chengdu, 610031, Sichuan, People's Republic of China.
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Ding H, Zhang H, Lu Y, Jiang X, Liu Q, Hu Y, Sun H, Ma A. Effects of the polypeptide from peanut meal mixed fermentation on lipid metabolism and intestinal flora of hyperlipidemic mice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4351-4359. [PMID: 36782346 DOI: 10.1002/jsfa.12500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 01/30/2023] [Accepted: 02/13/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND Hyperlipidemia is one of the metabolic disorders posing great threat to human health. Our previous studies have shown that the nutritional properties of peanut meal after fermentation are markedly improved, and can effectively improve hyperlipidemia caused by high-fat diet in mice. In this study, in order to facilitate the further utilization of peanut meal, the effect of peanut polypeptide (PP) from peanut meal mixed fermentation on lipid metabolism in mice fed with high-fat diet (HFD) and its possible mechanism were investigated. Fifty male C57BL/6J mice were randomly divided into five groups: normal control group (N), high-fat model group (M), PP low-dose group (PL), PP high-dose group (PH), and atorvastatin positive control group (Y). RESULTS The results show that PP supplementation can effectively reduce the body weight of mice, decrease the serum total cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL-C) and leptin levels (P < 0.05), increase the high-density lipoprotein cholesterol (HDL-C) levels (P < 0.05), up-regulate the expression levels of ileal tight junction proteins ZO-1 and occludin (P < 0.05), reduce the hepatocyte injury and lipid accumulation caused by high-fat diet and increase the species richness of intestinal flora. CONCLUSION PP can significantly improve hyperlipidemia and regulate intestinal flora disorders caused by hyperlipidemia. The possible mechanism may be related to the reduction of serum leptin levels and up-regulating the expression levels of the ileal tight junction proteins ZO-1 and occludin. This study provides evidence for its regulatory role in lipid metabolism and intestinal function, and provides a research basis for the potential nutritional benefits of underutilized food by-products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Haoyue Ding
- Institute of Nutrition and Health, School of Public Health, Qingdao University, Qingdao, China
| | | | - Yaqian Lu
- Jining No.1 People's Hospital, Jining, China
| | | | - Qing Liu
- Women and Children's Hospital, Qingdao University, Qingdao, China
| | - Yingfen Hu
- Institute of Biomedical Engineering, College of Life Sciences, Qingdao University, Qingdao, China
| | - Haiyan Sun
- Hainan Key Laboratory of Tropical Microbe Resources, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Aiguo Ma
- Institute of Nutrition and Health, School of Public Health, Qingdao University, Qingdao, China
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7
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Identification and Molecular Binding Mechanism of Novel α-Glucosidase Inhibitory Peptides from Hot-Pressed Peanut Meal Protein Hydrolysates. Foods 2023; 12:foods12030663. [PMID: 36766195 PMCID: PMC9914213 DOI: 10.3390/foods12030663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/20/2023] [Accepted: 01/29/2023] [Indexed: 02/05/2023] Open
Abstract
Hot-pressed peanut meal protein hydrolysates are rich in Arg residue, but there is a lack of research on their α-glucosidase inhibitory activity. In this study, different proteases were used to produce hot-pressed peanut meal protein hydrolysates (PMHs) to evaluate the α-glucosidase inhibitory activity. All PMHs showed good α-glucosidase inhibitory activity with the best inhibition effect coming from the dual enzyme system of Alcalase and Neutrase with an IC50 of 5.63 ± 0.19 mg/mL. The fractions with the highest inhibition effect were separated and purified using ultrafiltration and cation exchange chromatography. Four novel α-glucosidase inhibitory peptides (FYNPAAGR, PGVLPVAS, FFVPPSQQ, and FSYNPQAG) were identified by nano-HPLC-MS/MS and molecular docking. Molecular docking showed that peptides could occupy the active pocket of α-glucosidase through hydrogen bonding, hydrophobic interaction, salt bridges, and π-stacking, thus preventing the formation of complexes between α-glucosidase and the substrate. In addition, the α-glucosidase inhibitory activity of PMHs was stable against hot, pH treatment and in vitro gastrointestinal digestion. The study demonstrated that PMHs might be used as a natural anti-diabetic material with the potential to inhibit α-glucosidase.
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Sun R, Niu H, Sun M, Miao X, Jin X, Xu X, Yanping C, Mei H, Wang J, Da L, Su Y. Effects of Bacillus subtilis natto JLCC513 on Gut Microbiota and Intestinal Barrier Function in obese Rats. J Appl Microbiol 2022; 133:3634-3644. [PMID: 36036228 DOI: 10.1111/jam.15797] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 07/23/2022] [Accepted: 08/23/2022] [Indexed: 11/28/2022]
Abstract
AIMS This study aimed to investigate the effects of Bacillus subtilis natto JLCC513(JLCC513)on gut microbiota, inflammation and intestinal barrier function in high-fat-diet (HFD) rats. METHODS AND RESULTS Sprague-Dawley (SD) rats were fed HFD for 16 weeks, and treated with JLCC513 in 9th weeks. The oral administration of JLCC513 decreased body weight, and reduced the inflammation level in HFD rats. Pathologically, JLCC513 prevented the detachment of ileal villus and increased the villus height in rat. Mechanistically, Western blot analysis showed that the protein levels of tight junction (TJ) proteins involved in intestinal barrier function, including zonula occludens-1 (ZO-1), occludin and claudin-1, were increased after JLCC513 treatment. Meanwhile, JLCC513 treatment also decreased the protein levels of toll-like receptor 4 (TLR4), nuclear factor kappa-B (NF-κB) and NOD-like receptor protein 3 (NLRP3), indicating inhibition of the TLR4/NF-κB/NLRP3 pathway. Furthermore, fecal analysis showed that JLCC513 increased the abundance of Lactobacillus and Oscillospira and the ratio of Firmicutes/Bacteroidetes (F/B), and decreased the levels of Blautia and C_Clostridium. CONCLUSIONS JLCC513 alleviated intestinal barrier dysfunction by inhibiting TLR4/NF-κB/NLRP3 pathway and regulating gut microbiota disorders. SIGNIFICANCE AND IMPACT OF STUDY Our study might provide new treatment strategies for the obesity and metabolic diseases.
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Affiliation(s)
- Ruiyue Sun
- Institute of Agro-product Process, Academy of Agricultural Science, Changchun, 130033, Jilin, Jilin, China.,Department of Food Science and Engineering, Agricultural College, Yanbian University, Yanji, 133000, Jilin, China
| | - Honghong Niu
- Institute of Agro-product Process, Academy of Agricultural Science, Changchun, 130033, Jilin, Jilin, China
| | - Mubai Sun
- Institute of Agro-product Process, Academy of Agricultural Science, Changchun, 130033, Jilin, Jilin, China
| | - Xinyu Miao
- Institute of Agro-product Process, Academy of Agricultural Science, Changchun, 130033, Jilin, Jilin, China
| | - Xin Jin
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130033, Jilin, China
| | - Xifei Xu
- Institute of Agro-product Process, Academy of Agricultural Science, Changchun, 130033, Jilin, Jilin, China.,Department of Food Science and Engineering, Agricultural College, Yanbian University, Yanji, 133000, Jilin, China
| | - Chi Yanping
- Institute of Agro-product Process, Academy of Agricultural Science, Changchun, 130033, Jilin, Jilin, China
| | - Hua Mei
- Institute of Agro-product Process, Academy of Agricultural Science, Changchun, 130033, Jilin, Jilin, China
| | - Jinghui Wang
- Institute of Agro-product Process, Academy of Agricultural Science, Changchun, 130033, Jilin, Jilin, China
| | - Li Da
- Institute of Agro-product Process, Academy of Agricultural Science, Changchun, 130033, Jilin, Jilin, China
| | - Ying Su
- Institute of Agro-product Process, Academy of Agricultural Science, Changchun, 130033, Jilin, Jilin, China
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Cai Q, Song Y, Wang S, Wang W, Sun X, Yu J, Wei Y. Functional yogurt fermented by two-probiotics regulates blood lipid and weight in a high-fat diet mouse model. J Food Biochem 2022; 46:e14248. [PMID: 35638246 DOI: 10.1111/jfbc.14248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 04/19/2022] [Accepted: 05/04/2022] [Indexed: 11/30/2022]
Abstract
We investigated the blood lipid regulation effects and mechanism of a functional Natto yogurt in a high-fat diet-induced hyperlipidemia mouse model. Natto yogurt was characteristically fermented by Bacillus natto and Lactobacillus plantarum with milk-soy dual protein as substrates. After 5 weeks of Natto yogurt consumption, the body weight, fat, and liver weight of mice were significantly improved, while serum levels of TG, TC, LDL, ALT, TBIL, and TBA were reduced. Natto yogurt significantly decreased the area of liver fat infiltration and the number of lipid droplets. In mechanism, we found that Natto yogurt can inhibit fatty acid synthesis and enhance fatty acid catabolism by regulating the expression of PPARα, PPARγ, CD36 and FAS in the liver. Moreover, Natto yogurt increased the ratio of Bacteroidetes to Firmicutes in the intestine. These results provide a possibility for Natto yogurt as a dual protein functional food to prevent and treat hyperlipidemia and obesity. PRACTICAL APPLICATIONS: Traditional-fermented yogurt promotes nutritional absorption and reduces blood pressure and fat, while Bacillus natto and its fermented food have been proved to play a significant role in improving cardiovascular and cerebrovascular diseases and obesity. Therefore, we developed a new dual protein functional yogurt (Natto yogurt) fermented by B. natto and Lactobacillus plantarum with milk and soy as substrates. We found that Natto yogurt could notably regulate blood lipid by inhibiting the synthesis of fatty acids, accelerating the catabolism of fatty acids, reducing liver damage, and increasing the abundance of beneficial intestinal microorganisms. This study suggested that Natto yogurt could improve hyperlipidemia and obesity as a safe, effective, and healthy functional food.
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Affiliation(s)
- Qinling Cai
- College of Life Sciences, Qingdao University, Qingdao, China
| | - Yahui Song
- College of Life Sciences, Qingdao University, Qingdao, China
| | - Shanglong Wang
- Chenland Nutritionals, Incorporated, Invine, California, USA
| | - Weihong Wang
- Haisenbao (Yantai) Biotechnology Development Co., Ltd, Yantai, China
| | - Xiaopeng Sun
- College of Life Sciences, Qingdao University, Qingdao, China
| | - Jia Yu
- College of Life Sciences, Qingdao University, Qingdao, China
| | - Yuxi Wei
- College of Life Sciences, Qingdao University, Qingdao, China
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Bacillus natto ameliorates obesity by regulating PI3K/AKT pathways in rats. Biochem Biophys Res Commun 2022; 603:160-166. [PMID: 35298948 DOI: 10.1016/j.bbrc.2022.03.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Accepted: 03/01/2022] [Indexed: 02/08/2023]
Abstract
Obesity has become the second leading cause of death globally after smoking. Probiotic Bacillus has noticeable weight-loss effects. This study aimed to investigate the mechanism of Bacillus natto (B. natto) on insulin resistance in obese rats. The obese rat model was established with a HFD for 8 weeks, and then, B. natto was orally administered at different dosed for 8 weeks. The results showed that B. natto significantly reduced the body weight, epididymis fat weight, total cholesterol, triglyceride, low-density lipoprotein while increasing the level of high-density lipoprotein in HFD rats. B. natto intervention improved liver injury by reducing alanine aminotransferase and aspartate transaminase levels. B. natto intervention was also beneficial for the inhibition of hepatic steatosis and inflammation factors in HFD rats by inhibiting the mRNA expression level of SREBP-1 gene. Moreover, B. natto improved insulin resistance homeostasis by activating PI3K/AKT signaling pathway. Therefore, B. natto could be used as a potential probiotic supplement to provided new strategy for the prevention and treatment of metabolic diseases such as obesity.
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Ding H, Li Z, Liu Q, Zhang Y, Wang Y, Hu Y, Ma A. Peanut meal extract fermented with Bacillus natto attenuates physiological and behavioral deficits in a D-galactose-induced aging rat model. Br J Nutr 2021; 128:1-28. [PMID: 34776018 DOI: 10.1017/s0007114521004487] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Our previous studies have shown that the nutritional properties of peanut meal after fermentation are markedly improved. In this study, in order to facilitate the further utilization of peanut meal, we investigated the effects of its fermentation extract by Bacillus natto (FE) on cognitive ability, antioxidant activity of brain, and protein expression of hippocampus of aging rats induced by D-galactose. Seventy-two female SD rats aged 4-5 months were randomly divided into six groups: normal control group (N), aging model group (M), FE low-dose group (FL), FE medium-dose group (FM), FE high-dose group (FH) and vitamin E positive control group (Y). Morris water maze (MWM) test was performed to evaluate their effects on learning and memory ability in aging rats. SOD activity and malondialdehyde (MDA) content of brain, HE staining and the expression of γ-aminobutyric acid receptor 1 (GABABR1) and N-methyl-D-aspartic acid 2B receptor (NMDAR2B) in the hippocampus of rats were measured. The results show that FE supplementation can effectively alleviate the decrease of thymus index induced by aging, decrease the escape latency of MWM by 66.06%, brain MDA by 28.04%, hippocampus GABABR1 expression by 7.98%, and increase brain SOD by 63.54% in aging model rats. This study provides evidence for its anti-aging effects and is a research basis for potential nutritional benefits of underutilized food by-products.
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Affiliation(s)
- Haoyue Ding
- Institute of Nutrition and Health, School of Public Health, Qingdao University, Qingdao, Shandong, 266071, China
| | - Zichao Li
- Institute of Biomedical Engineering, College of Life Sciences, Qingdao University, Qingdao, Shandong, 266071, China
| | - Qing Liu
- Women and Children's Hospital, Qingdao University, Qingdao, Shandong, 266071, China
| | - Yuanjie Zhang
- Health Supervision Institute, Xuzhou, Jiangsu, 221000, China
| | - Yanping Wang
- Linyi Vocational University of Science and Technology, Linyi, Shandong, 276000, China
| | - Yingfen Hu
- Institute of Biomedical Engineering, College of Life Sciences, Qingdao University, Qingdao, Shandong, 266071, China
| | - Aiguo Ma
- Institute of Nutrition and Health, School of Public Health, Qingdao University, Qingdao, Shandong, 266071, China
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