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Huo Y, Zhao G, Li J, Wang R, Ren F, Li Y, Wang X. Bifidobacterium animalis subsp. lactis A6 Enhances Fatty Acid β-Oxidation of Adipose Tissue to Ameliorate the Development of Obesity in Mice. Nutrients 2022; 14:nu14030598. [PMID: 35276956 PMCID: PMC8839083 DOI: 10.3390/nu14030598] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/20/2022] [Accepted: 01/25/2022] [Indexed: 12/17/2022] Open
Abstract
Fatty acid β-oxidation (FAO) is confirmed to be impaired in obesity, especially in adipose tissues. We previously proved that Bifidobacterium animalis subsp. lactis A6 (BAA6) had protective effects against diet-induced obesity. However, whether BAA6 enhances FAO to ameliorate the development of obesity has not been explored. After being fed with high-fat diet (HFD) for 9 weeks, male C57BL/6J mice were fed HFD or BAA6 for 8 weeks. In vitro study was carried out using 3T3-L1 adipocytes to determine the effect of BAA6 culture supernatant (BAA6-CM). Here, we showed that administration of BAA6 to mice fed with HFD decreased body weight gain (by 5.03 g) and significantly up-regulated FAO in epididymal adipose tissues. In parallel, FAO in 3T3-L1 cells was increased after BAA6-CM treatment. Acetate was identified as a constituent of BAA6-CM that showed a similar effect to BAA6-CM. Furthermore, acetate treatment activated the GPR43-PPARα signaling, thereby promoting FAO in 3T3-L1 cells. The levels of acetate were also elevated in serum and feces (by 1.92- and 2.27-fold) of HFD-fed mice following BAA6 administration. The expression levels of GPR43 and PPARα were increased by 55.45% and 69.84% after BAA6 supplement in the epididymal fat of mice. Together, these data reveal that BAA6 promotes FAO of adipose tissues through the GPR43-PPARα signaling, mainly by increasing acetate levels, leading to alleviating the development of obesity.
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Affiliation(s)
- Yanxiong Huo
- Key Laboratory of Precision Nutrition and Food Quality, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.H.); (F.R.); (Y.L.)
| | - Guoping Zhao
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (G.Z.); (J.L.)
| | - Jinwang Li
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (G.Z.); (J.L.)
| | - Ran Wang
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Municipality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China;
| | - Fazheng Ren
- Key Laboratory of Precision Nutrition and Food Quality, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.H.); (F.R.); (Y.L.)
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Municipality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China;
| | - Yixuan Li
- Key Laboratory of Precision Nutrition and Food Quality, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.H.); (F.R.); (Y.L.)
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Municipality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China;
| | - Xiaoyu Wang
- Key Laboratory of Precision Nutrition and Food Quality, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.H.); (F.R.); (Y.L.)
- Correspondence: ; Tel.: +86-10-6273-6344
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