Mohd Hasali Nor Hazwani, Zamri Amir Izzwan, Lani Mohd Nizam, Matthews Vance, Mubarak Aidilla
Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia.
Special Interest Group Apis and Meliponi, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia.
Heliyon. 2024 Feb 10;10(4):e25981. doi: 10.1016/j.heliyon.2024.e25981. eCollection 2024 Feb 29.
The high occurrence of metabolic syndrome has driven a growing demand for natural resource-based therapeutic strategies, highlighting their potential efficacy in addressing the complexities of this condition. Probiotics are established to be useful in the prevention and treatment of diabetes and obesity. However, limited exploration exists regarding the application of the isolated strain from stingless bee honey as a probiotic within dairy products, such as cheese. This study investigated the effect of a high-fat diet supplemented with cheese containing probiotic bacteria ( strain NJ42) isolated from honey (PCHFD) on the symptoms of metabolic disorder in C57BL/6 mice.
Body weight, glucose intolerance, insulin resistance, and fat accumulation were measured during 12 weeks of feeding and compared to mice fed with a normal chow (NC) and high-fat diet (HFD). Over a 12-week feeding period, PCHFD-fed mice exhibited substantial reductions in several metabolic syndrome-associated features. They had a lower rate of weight gain (p = 0.03) than the HFD-fed mice. Additionally, they displayed a notable 39.2% decrease in gonadal fat mass compared to HFD-fed mice (p = 0.003). HFD-fed mice showed impaired glucose tolerance when compared to NC-fed mice (p = 0.00). Conversely, PCHFD-fed mice showed a reduction in glucose intolerance to a level close to that of the NC-fed mice group (p = 0.01). These positive effects extended to reductions in hepatic steatosis and adipocyte hypertrophy.
These results indicated that strain NJ42, isolated from honey, is a prospective probiotic to lower the risk of developing metabolic syndrome features induced by a high-fat diet. These positive findings suggest the prospect of enriching commonly consumed dietary components such as cheese with probiotic attributes, potentially offering an accessible means to alleviating the symptoms of metabolic diseases.
代谢综合征的高发病率推动了对基于自然资源的治疗策略的需求不断增长，凸显了它们在应对这种疾病复杂性方面的潜在功效。益生菌已被证实对糖尿病和肥胖症的预防和治疗有益。然而，关于从无刺蜂蜂蜜中分离出的菌株作为益生菌在乳制品（如奶酪）中的应用，目前的探索还很有限。本研究调查了在高脂饮食中添加含有从蜂蜜中分离出的益生菌（NJ42菌株）的奶酪（PCHFD）对C57BL/6小鼠代谢紊乱症状的影响。
在12周的喂养期间测量体重、葡萄糖耐量、胰岛素抵抗和脂肪堆积，并与喂食正常饲料（NC）和高脂饮食（HFD）的小鼠进行比较。在12周的喂养期内，喂食PCHFD的小鼠在几个与代谢综合征相关的特征方面有显著降低。它们的体重增加率（p = 0.03）低于喂食HFD的小鼠。此外，与喂食HFD的小鼠相比，它们的性腺脂肪量显著减少了39.2%（p = 0.003）。与喂食NC的小鼠相比，喂食HFD的小鼠表现出葡萄糖耐量受损（p = 0.00）。相反，喂食PCHFD的小鼠的葡萄糖不耐受性降低到接近喂食NC的小鼠组的水平（p = 0.01）。这些积极作用还扩展到肝脏脂肪变性和脂肪细胞肥大的减少。
这些结果表明，从蜂蜜中分离出的NJ42菌株是一种有前景的益生菌，可降低高脂饮食诱导的代谢综合征特征的发生风险。这些积极发现表明了用具有益生菌特性的成分丰富常见饮食成分（如奶酪）的前景，这可能提供一种缓解代谢疾病症状的便捷方法。
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