Abstract
In this study, we explored the effect of Lactobacillus plantarum FZU3013-fermented Laminaria japonica (LPLJ) supplementation to prevent hyperlipidaemia in rats fed with a high-fat diet (HFD). The results indicate that LPLJ supplementation improved serum and hepatic biochemical indicators (p < 0.05), elevated short-chain fatty acid levels, reduced HFD-induced accumulation of lipid droplets in the liver, modulated the relative abundance of some microbial phylotypes, and reduced hyperlipidaemia in HFD-fed rats by adjusting the aminoacyl-tRNA, phenylalanine, tyrosine, and tryptophan biosynthetic pathways, as well as the phenylalanine, D-glutamine and D-glutamate, and glutathione metabolic pathways. Additionally, hepatic mRNA levels of the genes involved in lipid metabolism and bile acid homeostasis were significantly reduced by LPLJ intervention (p < 0.05). These results suggest that LPLJ has a positive effect on modulating lipid metabolism and has the potential to be a functional food that can help prevent hyperlipidaemia.
Highlights
The incidence of hyperlipidaemia is rapidly increasing owing to improved socio-economic status and consumption of unhealthy diets
We explored the effect of Lactobacillus plantarum FZU3013-fermented Laminaria japonica (LPLJ) supplementation to prevent hyperlipidaemia in rats fed with a high-fat diet (HFD)
HFD-fed rats showed an evident increase in the levels of physiological indices of the liver, perirenal adipocytes, and epididymal adipocytes compared with NFDfed rats (Figures 1C–E)
Summary
The incidence of hyperlipidaemia is rapidly increasing owing to improved socio-economic status and consumption of unhealthy diets. The main treatment for hyperlipidaemia is drug therapy, which often leads to various adverse reactions [5]. Researchers are focusing their attention on food therapy to prevent hyperlipidaemia because of its high efficacy complemented with few or no side effects. Laminaria japonica (LJ) has diverse bioactive compounds, such as proteins, polysaccharides, and vitamins [6, 7]. Polysaccharides are an important active constituent of LJ and have a variety of physiological functions, including hypolipidemic capacity, bile acid (BA)-binding, anti-atherosclerosis, and anti-bacterial activities [8,9,10]. With the development of microbial fermentation technology, many researchers have applied this technology to the processing and development of LJ-containing foods. The fermentation of lactic acid bacteria (LAB) can promote the transformation of nutrients and hydrolysis of biological macromolecules, as well as increase
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