Heat-killed Lactobacillus brevis KB290 attenuates visceral fat accumulation induced by high-fat diet in mice.

Abstract

AimsThis study aimed to evaluate the anti‐adiposity effect of heat‐killed Lactobacillus brevis KB290 originating from traditional Japanese fermented pickles in mice fed a high‐fat diet (HFD).Methods and ResultsC57BL/6J mice were fed a normal‐fat diet, HFD or HFD supplemented with heat‐killed KB290 for 8 weeks. Epididymal and renal adipose tissue weights, as well as areas of epididymal adipocytes, were significantly lower in the mice fed a HFD supplemented with KB290 than in those fed an unsupplemented HFD. Mice whose diets were supplemented with KB290 had elevated adiponectin and β3‐adrenergic receptor expression in epididymal adipose tissue and an accompanying higher serum free fatty acid level. Furthermore, the HFD‐induced elevations in serum glucose, insulin and HOMA‐IR were significantly suppressed by dietary supplementation with KB290. Amplicon sequencing of 16S rRNA genes revealed that KB290 ingestion altered the composition of the intestinal microbiota.ConclusionsHeat‐killed L. brevis KB290 suppressed diet‐induced visceral fat accumulation and ameliorated diet‐induced metabolic symptoms and intestinal gut microbiota modifications, suggesting possibility of novel paraprobiotic.Significance and Impact of the StudyHeat‐killed L. brevis KB290 is useable as a material to develop functional foods that attenuate visceral fat accumulation.