Arellano-García Laura, Portillo María P, Martínez J Alfredo, Krisa Stéphanie, Milton-Laskibar Iñaki
Department of Pharmacy and Food Sciences, Nutrition and Obesity Group, Faculty of Pharmacy and Lucio Lascaray Research Centre, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz 01006, Spain; Institute of Health Carlos III, CIBERobn Physiopathology of Obesity and Nutrition, Madrid 28222, Spain.
Department of Pharmacy and Food Sciences, Nutrition and Obesity Group, Faculty of Pharmacy and Lucio Lascaray Research Centre, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz 01006, Spain; Institute of Health Carlos III, CIBERobn Physiopathology of Obesity and Nutrition, Madrid 28222, Spain; BIOARABA Health Research Institute, Vitoria-Gasteiz 01006, Spain.
J Nutr Biochem. 2025 Oct;144:109982. doi: 10.1016/j.jnutbio.2025.109982. Epub 2025 Jun 6.
Obesity is one of the most prevalent chronic metabolic alterations worldwide being highly related to an increased risk for further associated co-morbidities. Current evidence indicates that subjects with obesity have a distinct gut microbiota signature, emphasizing gut microbiota composition as a potential mediating factor. The aim of this research is to evaluate the potential effects of viable and heat-inactivated Lactobacillus rhamnosus GG in the prevention of diet-induced obesity in a rat model. The administration of the probiotic or its heat-inactivated postbiotic partially prevented diet-induced WAT increase in a similar manner. While viable probiotic administration resulted in a reduced lipid uptake (LPL) and de novo lipogenesis (FAS), along with enhanced lipolysis (ATGL) in WAT, its heat-inactivated postbiotic mainly acted reducing de novo lipogenesis. Additionally, the obtained results demonstrated that probiotic administration enhanced thermogenesis (UCP1) and fatty acid oxidation (CPT-1b) on BAT, as well as upregulated several markers involved in mitochondrial biogenesis (p38 MAPK, NRF1 and CS). By contrast, despite the administration of the postbiotic upregulated thermogenesis and fatty acid oxidation in a comparable manner as the probiotic, these results were not accompanied by changes in mitochondrial biogenesis markers. These results indicate that under the specific experimental conditions tested, both the administration of viable and heat-inactivated Lactobacillus rhamnosus GG present valuable potential for preventing diet-induced WAT mass increase in rats. While both treatments exerted similar effects on WAT and BAT, subtle differences that may derive from bacterial viability were observed in the involved mechanisms of action.
肥胖是全球最普遍的慢性代谢改变之一，与进一步发生相关合并症的风险增加高度相关。目前的证据表明，肥胖受试者具有独特的肠道微生物群特征，强调肠道微生物群组成是一个潜在的中介因素。本研究的目的是评估活的和热灭活的鼠李糖乳杆菌GG在预防大鼠饮食诱导性肥胖中的潜在作用。给予益生菌或其热灭活的后生元以类似的方式部分预防了饮食诱导的白色脂肪组织（WAT）增加。虽然给予活的益生菌导致WAT中脂质摄取（脂蛋白脂肪酶，LPL）和从头脂肪生成（脂肪酸合酶，FAS）减少，同时脂肪分解（脂肪甘油三酯脂肪酶，ATGL）增强，但其热灭活的后生元主要作用是减少从头脂肪生成。此外，获得的结果表明，给予益生菌可增强棕色脂肪组织（BAT）的产热（解偶联蛋白1，UCP1）和脂肪酸氧化（肉碱棕榈酰转移酶1b，CPT-1b），以及上调参与线粒体生物发生的几种标志物（p38丝裂原活化蛋白激酶，p38 MAPK、核呼吸因子1，NRF1和柠檬酸合酶，CS）。相比之下，尽管给予后生元以与益生菌相当的方式上调了产热和脂肪酸氧化，但这些结果并未伴随线粒体生物发生标志物的变化。这些结果表明，在测试的特定实验条件下，给予活的和热灭活的鼠李糖乳杆菌GG在预防大鼠饮食诱导的WAT质量增加方面都具有宝贵的潜力。虽然两种处理对WAT和BAT都产生了类似的影响，但在涉及的作用机制中观察到了可能源于细菌活力的细微差异。
