Dietary supplementation with Lactobacillus plantarum dy-1 fermented barley suppresses body weight gain in high-fat diet-induced obese rats

BACKGROUND Cereal fermentations have shown significant potential in improvement and design of the nutritional quality and health effects of foods and ingredients. In the present study, the effect of supplementary Lactobacillus plantarum dy‐1 fermented barley (LFB) on obesity in high‐fat diet (HFD)‐i...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 2016-12, Vol.96 (15), p.4907-4917
Main Authors: Zhang, Jiayan, Xiao, Xiang, Dong, Ying, Xu, Tian, Wu, Fei
Format: Article
Language:English
Subjects:
Animals
Anti-Obesity Agents
Barley
Body weight
Cholesterol - blood
Diet, High-Fat
Dietary Supplements
Fermentation
fermented barley
Foods
Glucose Intolerance - diet therapy
Hordeum - metabolism
Hordeum vulgare
inflammatory cytokines
Inhibition
Insulin - blood
insulin resistance
Interleukin-1beta - blood
Interleukin-6 - blood
Lactobacillus plantarum
Lactobacillus plantarum - metabolism
Male
NF-kappa B - antagonists & inhibitors
Obesity
Obesity - diet therapy
Obesity - etiology
Obesity - physiopathology
Rats
Rats, Sprague-Dawley
Triglycerides - blood
Tumor Necrosis Factor-alpha - blood
Weight control
Weight Gain
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:BACKGROUND Cereal fermentations have shown significant potential in improvement and design of the nutritional quality and health effects of foods and ingredients. In the present study, the effect of supplementary Lactobacillus plantarum dy‐1 fermented barley (LFB) on obesity in high‐fat diet (HFD)‐induced obese rats was investigated. RESULTS LFB treatment showed a lower rate of increase in body weight and percentage of body fat and a reversal of HFD‐induced glucose intolerance, with ameliorated hyperinsulinemia, decreased levels of triglycerides and total cholesterol, and inhibited concentration of interleukin (IL)‐1β, IL‐6 and tumor necrosis factor‐α. Moreover, LFB treatment also showed the strongest inhibition of nuclear factor (NF)‐kB activation and exhibited the greatest effects in blocking the degradation of the inhibitor of NF‐kB and inhibiting p38 and JNK1 phosphorylation compared with HFD and raw barley treatment. CONCLUSIONS It was clear that Lactobacillus plantarum dy‐1 fermentation significantly improves the anti‐obesity properties of barley. The results establish the foundation for ameliorating diet‐induced obesity of product with LFB as nutritional supplements. © 2016 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.7786