ZJUFT17 (T17) is a potential probiotic bacterium isolated from Chinese traditional sourdough. The purpose of this study was to investigate its weight-reducing effects in mice fed a high-fat diet (HFD) and further to elucidate possible mechanisms. Male C57BL/6J mice fed HFD were given T17 (2-4×10 cfu) intragastrically for 10 weeks. The results showed that the administration of T17 significantly suppressed HFD-induced body weight gain, alleviated HFD-induced increase in serum lipids and decreased energy intake. The serum levels of obesity-related metabolic signaling molecules, including insulin, adiponectin, lipopolysaccharide (LPS) and the cytokines interleukin (IL)-1β and tumor necrosis factor (TNF)-α, were markedly improved. The 16S rRNA gene sequencing revealed that T17 administration dramatically modulated the gut microbiota, suppressing pathogenic and pro-inflammatory microbes and stimulating the microbes favoring anti-obesity. The weight-reducing efficacy of T17 may be explained by its ability to ameliorate systemic inflammation and insulin resistance mediated by gut microbiota. This study revealed that T17 could ameliorate obesity and the concomitant metabolic syndrome in mice and that the lactic acid bacteria in the sourdough ecosystem may also possess anti-obesity/weight-reducing properties.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230932 | PMC |
| http://dx.doi.org/10.3390/nu12040977 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Black-carrot drink şalgam as a habitat for spoilage yeasts.
Fungal Biol
December 2024
Department of Food Engineering, Faculty of Engineering, Çukurova University, Adana, Turkey. Electronic address:
Şalgam is a traditional drink produced via the lactic-acid fermentation of vegetables (black carrot and turnip), sourdough, and bulgur flour; with rock salt also added. During storage, an additional yeast-mediated fermentation can occur, causing changes in organoleptic properties, as evidenced by the microbe-mediated release of gases. Here, we characterise şalgam as a microbial habitat, identify the yeasts that cause spoilage, and characterise yeast-induced changes of the şalgam.
View Article and Find Full Text PDFGenomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes.
mSystems
October 2024
Department of Biology, Syracuse University, Syracuse, New York, USA.
Article Synopsis
- Recent research highlights the presence and diversity of acetic acid bacteria (AAB) in sourdough, revealing their metabolic variations and functional roles, which have been largely overlooked in favor of lactic acid bacteria (LAB) and yeast.
- The study sequenced genomes from 29 AAB strains, identifying differences in carbohydrate utilization, nitrogen metabolism, and the generation of volatile compounds, indicating a unique ecological niche for these bacteria within sourdough microbiomes.
- Experimental results show that AAB strains enhance the acidification of sourdough starters significantly compared to yeast and LAB, suggesting that minor genomic differences among AAB can lead to substantial impacts on the overall function of sourdough microbial communities.
Consumption of a Sourdough-Leavened Croissant Enriched with a Blend of Fibers Influences Fasting Blood Glucose in a Randomized Controlled Trial in Healthy Subjects.
J Nutr
October 2024
Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy; Task Force on Microbiome Studies, University of Naples Federico II, Naples, Italy. Electronic address:
Background: An incorrect lifestyle, including diet, is responsible for the worldwide dramatic increase in obesity and type 2 diabetes. Increasing dietary fiber consumption may lead to health benefits, and reformulation of bakery products may be a strategy to globally improve the diet.
Objectives: This study aimed to assess the impact of a 2-wk breakfast consumption with a sourdough-leavened croissant containing a blend of dietary fiber from 10 sources (4.
Comparison of the effects of three sourdough postbiotics on high-fat diet-induced intestinal damage.
Food Funct
September 2024
School of Life Science, Shanxi University, Taiyuan, 030006, PR China.
Article Synopsis
- There is growing interest in using postbiotics from sourdough strains to tackle obesity and related gut issues, particularly focusing on their impact on zebrafish with a high-fat diet.
- The study evaluated different preparation methods for these postbiotics, finding that heat-killing at 120 °C was the most effective, leading to various health benefits such as reducing weight gain and intestinal inflammation in zebrafish.
- Results showed differences in health effects among the postbiotics, with K-LP25 being effective for weight management and inflammation reduction, while K-PP18 was better at preventing gut barrier damage, suggesting that sourdough-derived postbiotics could be promising for gut health interventions.
The Mediterranean diet, featuring sourdough bread, shows promise in managing metabolic syndrome. This study explored the effects of two sourdough breads, with differing fermentation times but similar nutritional profiles, on inflammation, satiety, and gut microbiota composition in adults with metabolic syndrome. In a double-blind clinical trial, participants were randomized to consume either Elias Boulanger long-fermentation (48 h) sourdough bread (EBLong) or Elias Boulanger short-fermentation (2 h) sourdough bread (EBShort) over a two-month period.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!