Anti-obesity activity of the water extract of Lactobacillus paracasei subsp. paracasei NTU 101 fermented soy milk products

Cheng, Meng-Chun; Tsai, Tsung‐Yu; Pan, Tzu‐Ming

doi:10.1039/c5fo00531k

Cited by 37 publications

(18 citation statements)

References 50 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…paracasei NTU 101 (W101)Vegetable productDecrease in formation of lipid plaques in the aorta, reduced the adipocyte cross-sectional area and diameter, and reduced the levels of CCAAT/enhancer-binding protein β (C/EBPβ), peroxisome proliferator associated receptor γ (PPARγ), and C/EBPα. Suppression of heparin-releasable lipoprotein lipase (HR-LPL) in adipose tissues and inhibited lipid absorption, thereby reducing lipogenesis.[33] Leuconostoc mesenteroides Naturally-fermented KimchiSignificant decrease in triglyceride levels and increased levels of intracellular glycerol and lipid lipolysis. Stimulated reduction in the mRNA levels of PPAR-γ, C/EBP-α, and FAS, which are related to adipogenesis/lipogenesis in 3T3-L1 cells.[34] Lactobacillus plantarum Lactobacillus plantarum OLL2712Fermented milkSignificantly deceased the production of proinflammatory cytokines in vitro.…”

Section: Probiotic Lab and Obesity Treatmentmentioning

confidence: 99%

Some current applications, limitations and future perspectives of lactic acid bacteria as probiotics

Evivie

Gui-cheng

Igene

et al. 2017

Food & Nutrition Research

150

View full text Add to dashboard Cite

Several mechanism and non-mechanism-based studies supporting the claim that lactic acid bacteria (LAB) strains confer health benefits and play immune-modulatory roles were examined in this review. Probiotic applications of LAB on global burdens such as obesity and type-2 diabetes were discussed as well as the use of yoghurt and ice cream as important vehicles to convey several beneficial LAB strains. Probiotic and symbiotic dairy products may be used in the nearest future to treat a variety of health disorders. Current studies suggest that lactic acid bacteria possess anti-obesity and anti-diabetic propensities on their hosts and thus can play a crucial role in human health care. Research in the rheological and physicochemical properties of ice cream as well as its applications are also on the increase. These applications face certain hurdles including technological (for less developed countries), consumer acceptability of new functional foods may be influenced by culture, ethics or religion. There is need for more studies on the genetic basis for probiotic properties which will give further understanding regarding novel manipulation skills and applicability in nutrition and health sectors. More studies confirming the direct effects of probiotic LABs in lowering the spread of food-borne and other pathogens are also anticipated.

show abstract

Section: Probiotic Lab and Obesity Treatmentmentioning

confidence: 99%

Some current applications, limitations and future perspectives of lactic acid bacteria as probiotics

Evivie

Gui-cheng

Igene

et al. 2017

Food & Nutrition Research

150

View full text Add to dashboard Cite

show abstract

“…They are also rich in glucoside isoflavones, such as daidzin and genistin [ 1 ]. Previous studies have shown that soymilk fermented with probiotics such as lactic acid bacteria (LAB), or its metabolites inhibit pathogen growth [ 2 ], blocks melanin production [ 3 , 4 ], suppresses serum cholesterol [ 5 , 6 ], exhibits anti-obesity effects [ 7 ] and modulates the immune system [ 2 , 8 ]. LAB-fermented soymilk also reduces the risk of atherosclerosis and related cardiovascular diseases [ 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Lactobacillus plantarum TWK10-Fermented Soymilk on Deoxycorticosterone Acetate-Salt-Induced Hypertension and Associated Dementia in Rats

2016

Self Cite

View full text Add to dashboard Cite

Oxidative stress resulting from excessive production of reactive oxygen species is the major mediator of neuronal cell degeneration observed in neurodegenerative diseases, such as Alzheimer’s disease (AD) and vascular dementia (VaD). Additionally, hypertension has been shown to be a positive risk factor for VaD. Therefore, the objective of this study was to investigate the effects of Lactobacillus plantarum strain TWK10 (TWK10)-fermented soymilk on the protection of PC-12 cells in H2O2-, oxygen-glucose deprivation (OGD)- and deoxycorticosterone acetate (DOCA)-salt-induced rat models of VaD. Notably, the viabilities of H2O2-treated PC-12 cells and OGD model were significantly increased by treatment with TWK10-fermented soymilk ethanol extract (p < 0.05). In addition, oral administration of TWK10-fermented soymilk extract in DOCA-salt hypertension-induced VaD rats resulted in a significant decrease in blood pressure (p < 0.05), which was regulated by inhibiting ACE activity and promoting NO production, in addition to decreased escape latency and increased target crossing (p < 0.05). In conclusion, these results demonstrated that TWK10-fermented soymilk extract could improve learning and memory in DOCA-salt hypertension-induced VaD rats by acting as a blood pressure-lowering and neuroprotective agent.

show abstract

“… 2013 ; Cheng et al. 2015 ). NTU 101 has also demonstrated potent antioxidant activity in vitro (Liu & Pan 2010 ), while its fermentation products and hydrolysates have been effective in preventing hyperlipidaemia-induced oxidative stress and modulating the innate and adaptive immune systems and inflammatory response in animal models (Tsai et al.…”

Section: Introductionmentioning

confidence: 99%

Prevention of hypertension-induced vascular dementia by Lactobacillus paracasei subsp. paracasei NTU 101-fermented products

Cheng

Pan

2016

Pharmaceutical Biology

Self Cite

View full text Add to dashboard Cite

Context: Numerous etiological studies have established positive clinical association between hypertension and vascular dementia (VaD). Lactobacillus paracasei subsp. paracasei NTU 101-fermented products have been shown to decrease vascular risk factors such as hypertension, atherosclerosis, hyperlipidemia and obesity.Objective: This study investigated the effect of ethanol extract of Lactobacillus paracasei subsp. paracasei NTU 101-fermented products (NTU101F) in hypertension-induced VaD in rats.Materials and methods: Hypertension was promoted by subcutaneous injection of deoxycorticosterone acetate (DOCA, 25 mg/kg body weight/day, twice a week) and substitution of drinking water with 1.0% NaCl and 0.2% KCl. The NTU101F groups (0.5, 1.0, and 5.0) administered NTU101F at the concentrations 11, 22, and 110 mg/kg body weight/day, respectively, starting from day 51 day of DOCA-salt treatment. Morris water maze (MWM) was used for testing learning and memory. Different biochemical estimations were used to assess oxidative stress and inflammatory response in hippocampus.Results: Oral administration of NTU101F in DOCA-salt hypertension-induced VaD rats resulted in a significant decrease in blood pressure by 18.3–23.2% (p < 0.001), which was regulated by increasing eNOS density (about 3-fold) in the aorta, promoting NO production, and decreasing of matrix metallopeptidase 9 activity (about 2-fold) in the hippocampus, in addition to improve the kidney function and structure, decrease escape latency and increase the times spent in the target quadrant by 23.5–27.8% (p < 0.05).Conclusion: Overall, our findings suggest that NTU101F could exert neuroprotection in the brain and attenuate hypertension-induced VaD.

show abstract

Anti-obesity activity of the water extract of Lactobacillus paracasei subsp. paracasei NTU 101 fermented soy milk products

Cited by 37 publications

References 50 publications

Some current applications, limitations and future perspectives of lactic acid bacteria as probiotics

Some current applications, limitations and future perspectives of lactic acid bacteria as probiotics

Effects of Lactobacillus plantarum TWK10-Fermented Soymilk on Deoxycorticosterone Acetate-Salt-Induced Hypertension and Associated Dementia in Rats

Prevention of hypertension-induced vascular dementia by Lactobacillus paracasei subsp. paracasei NTU 101-fermented products

Contact Info

Product

Resources

About