The Obesity and Fatty Liver Are Reduced by Plant-Derived Pediococcus pentosaceus LP28 in High Fat Diet-Induced Obese Mice

Abstract

We evaluated the effect of an oral administration of a plant-derived lactic acid bacterium, Pediococcus pentosaceus LP28 (LP28), on metabolic syndrome by using high fat diet-induced obese mice. The obese mice were divided into 2 groups and fed either a high fat or regular diet for 8 weeks. Each group was further divided into 3 groups, which took LP28, another plant-derived Lactobacillus plantarum SN13T (SN13T) or no lactic acid bacteria (LAB). The lean control mice were fed a regular diet without inducing obesity prior to the experiment. LP28 reduced body weight gain and liver lipid contents (triglyceride and cholesterol), in mice fed a high fat diet for 8 weeks (40%, 54%, and 70% less than those of the control group without LAB, and P = 0.018, P<0.001, and P = 0.021, respectively), whereas SN13T and the heat treated LP28 at 121°C for 15 min were ineffective. Abdominal visceral fat in the high fat diet mice fed with LP28 was also lower than that without LAB by 44%, although it was not significant but borderline (P = 0.076). The sizes of the adipocytes and the lipid droplets in the livers were obviously decreased. A real-time PCR analyses showed that lipid metabolism-related genes, such as CD36 (P = 0.013), SCD1 encoding stearoyl-CoA desaturase 1 (not significant but borderline, P = 0.066), and PPARγ encoding peroxisome proliferator-activated receptor gamma (P = 0.039), were down-regulated by taking LP28 continuously, when compared with those of the control group. In conclusion, LP28 may be a useful LAB strain for the prevention and reduction of the metabolic syndrome.

Lactobacillus Paracasei NFRI 7415 Reduces Liver Lipid Contents in C57BL/6J Mice Fed a High-fat Diet

“…Despite L. plantarum decreasing the plasma glucose level in a highfat diet fed mice, the energy intake, body fat content and plasma cholesterol were not different compared to the control group. In other studies, Enterococcus, Lactobacillus and Bifidobacterium were also not observed lower plasma cholesterol in C57BL/6J mice fed a high-fat diet [2,20] In this study, there was no significant difference in the energy intake and plasma T-cho concentration between the HD and HLD groups (Table 2). Therefore, it was supposed that Lb.…”

“…The cholesterol-reducing effect by LAB is known to occur through high cholesterol adsorption on the cell body, and increased bile acid adsorption ability [28,29]. Hepatic cholesterol contents have been shown to be significantly lowered by LABs such as Lactobacillus gasseri and Pediococcus pentosaceus [2,30] In another study on rodents fed a high-fat diet, the hepatic cholesterol content was significantly lowered by P. pentosaceus, and lipid metabolismrelated genes such as cluster of differentiation 36 (CD36) and stearolCoA desaturase 1 (SCD1) showed decreased expression [2] It is necessary to investigate the effect of this strain on mRNA expression in the liver in mice fed HD. We predict that Lb.…”

“…In recent years, the increase in obesity and diabetes with the westernization of eating habits in Japan has become an important factor in the development of arteriosclerosis and cerebrovascular diseases [1,2]. According to the national health and nutrition survey of 2013 [3], 28.6% of men and 20.3% of women over 20 years old were obese (BMI 25).…”

“…Some Lactobacillus strains are used in food fermentation, and typical examples are found in the dairy industry for the production of cheese, yogurt, and other fermented milk products [2,7]. Recent studies have indicated that several Lactobacillus strains are effective for the prevention of obesity as probiotics.…”

Characterization of Exopolysaccharides Produced by Thermophilic Lactic Acid Bacteria Isolated from Tropical Fruits of Thailand

“…We have demonstrated that some strains stocked in the LAB library are useful for enhancing intestinal immunity, improving liver function, and preventing metabolic syndrome. [3][4][5][6] LAB fermentation often proceeds even at low temperatures, causing the overgrowth of LABs. As the result, the degradation of flavors is proceeded and affected with taste of the fermented foods.…”