College of Life Sciences, Qingdao University, Qingdao, China.
Chenland Nutritionals, Incorporated, Invine, California, USA.
J Food Biochem. 2022 Sep;46(9):e14248. doi: 10.1111/jfbc.14248. Epub 2022 May 31.
We investigated the blood lipid regulation effects and mechanism of a functional Natto yogurt in a high-fat diet-induced hyperlipidemia mouse model. Natto yogurt was characteristically fermented by Bacillus natto and Lactobacillus plantarum with milk-soy dual protein as substrates. After 5 weeks of Natto yogurt consumption, the body weight, fat, and liver weight of mice were significantly improved, while serum levels of TG, TC, LDL, ALT, TBIL, and TBA were reduced. Natto yogurt significantly decreased the area of liver fat infiltration and the number of lipid droplets. In mechanism, we found that Natto yogurt can inhibit fatty acid synthesis and enhance fatty acid catabolism by regulating the expression of PPARα, PPARγ, CD36 and FAS in the liver. Moreover, Natto yogurt increased the ratio of Bacteroidetes to Firmicutes in the intestine. These results provide a possibility for Natto yogurt as a dual protein functional food to prevent and treat hyperlipidemia and obesity. PRACTICAL APPLICATIONS: Traditional-fermented yogurt promotes nutritional absorption and reduces blood pressure and fat, while Bacillus natto and its fermented food have been proved to play a significant role in improving cardiovascular and cerebrovascular diseases and obesity. Therefore, we developed a new dual protein functional yogurt (Natto yogurt) fermented by B. natto and Lactobacillus plantarum with milk and soy as substrates. We found that Natto yogurt could notably regulate blood lipid by inhibiting the synthesis of fatty acids, accelerating the catabolism of fatty acids, reducing liver damage, and increasing the abundance of beneficial intestinal microorganisms. This study suggested that Natto yogurt could improve hyperlipidemia and obesity as a safe, effective, and healthy functional food.
我们研究了纳豆酸奶对高脂肪饮食诱导的高血脂症小鼠模型的血脂调节作用及其机制。纳豆酸奶是由纳豆芽孢杆菌和植物乳杆菌以牛奶-大豆双蛋白为底物发酵而成的。经过 5 周的纳豆酸奶摄入，小鼠的体重、脂肪和肝脏重量均显著改善，而血清 TG、TC、LDL、ALT、TBIL 和 TBA 水平降低。纳豆酸奶显著减少了肝脏脂肪浸润面积和脂质滴数量。在机制方面，我们发现纳豆酸奶可以通过调节肝脏中 PPARα、PPARγ、CD36 和 FAS 的表达来抑制脂肪酸合成和增强脂肪酸代谢。此外，纳豆酸奶增加了肠道中拟杆菌门与厚壁菌门的比例。这些结果为纳豆酸奶作为一种双蛋白功能性食品预防和治疗高血脂症和肥胖症提供了可能性。
传统发酵酸奶可促进营养吸收，降低血压和脂肪，而纳豆芽孢杆菌及其发酵食品已被证明在改善心脑血管疾病和肥胖方面发挥着重要作用。因此，我们开发了一种新型双蛋白功能性酸奶（纳豆酸奶），由纳豆芽孢杆菌和植物乳杆菌以牛奶和大豆为底物发酵而成。我们发现纳豆酸奶可以通过抑制脂肪酸合成、加速脂肪酸代谢、减轻肝损伤和增加有益肠道微生物的丰度来显著调节血脂。本研究表明，纳豆酸奶可以作为一种安全、有效、健康的功能性食品来改善高血脂症和肥胖症。
