Anti-obesity Effects of Lactobacillus fermentum CQPC05 Isolated from Sichuan Pickle in High-Fat Diet Induced Obese Mice through PPAR-? Signaling Pathway

Authors

  • Kai Zhu Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China and Children’s Research Institute, Chongqing University of Education, Chongqing 400067, P.R. China and Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China and Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China.
  • Fang Tan Department of Public Health, Our Lady of Fatima University, Valenzuela 838, Philippines.
  • Jianfei Mu Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China and College of Food Science, Southwest University, Chongqing 400715, China.
  • Ruokun Yi Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China and Children’s Research Institute, Chongqing University of Education, Chongqing 400067, P.R. China and Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China.
  • Xianrong Zhou Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China and College of Food Science, Southwest University, Chongqing 400715, China.
  • Xin Zhao Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China and Children’s Research Institute, Chongqing University of Education, Chongqing 400067, P.R. China and Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China and Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China.

Keywords:

Sichuan pickle, anti-obesity effect, PPAR-? signaling pathway, mice, expression

Abstract

Sichuan pickle is a traditional fermented food in China, which produced by the spontaneous fermentation of Chinese cabbage. In this study, the anti-obesity effects of a new lactic acid bacterium (Lactobacillus fermentum CQPC05, LF-CQPC05) isolated from Sichuan pickles were assessed in vivo. Obese animal model was established in mice by inducing obesity with high-fat diet. Both serum and tissues were collected from the mice, and then subjected to qPCR and Western blot                  analyses. The results showed that LF-CQPC05 could decrease the hepatosomatic index, epididymal fat index and perirenal fat index induced by high-fat diet in mice. Moreover, LF-CQPC05 reduced the levels of ALT, AST, TC, TG and LDL-C, and increased the level of HDL-C in both serum samples and liver tissues of obese mice fed with high-fat diet. Pathological observations demonstrated that LF-CQPC05 could alleviate the obesity-induced pathological changes in the liver tissue of mice, and reduce the degree of adipocyte enlargement. The results of qPCR and Western blot analyses further indicated that LF-CQPC05 upregulated the mRNA and protein expression levels of LPL, PPAR-?, CYP7A1 and CPT1A, and downregulated the expression levels of PPAR-? and C/EBP-? in both liver tissue and epididymal adipose tissue. Taken altogether, this study reveals that LF-CQPC05 can effectively inhibit high-fat diet-induced obesity. Its anti-obesity effect is comparable to that of L-carnitine, and is superior to that of Lactobacillus delbrueckii subsp. bulgaricus, a common strain            used in the dairy industry. Therefore, LF-CQPC05 is a high quality microbial strain with probiotic potential.

Published

2021-06-24

Issue

Probiotics - Isolated from Pickles (Fermented Vegetables) in Sichuan of China

Section

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