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Dietary supplementation with Lactobacillus plantarum dy‐1 fermented barley suppresses body weight gain in high‐fat diet‐induced obese rats
Author(s) -
Zhang Jiayan,
Xiao Xiang,
Dong Ying,
Xu Tian,
Wu Fei
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7786
Subject(s) - lactobacillus plantarum , obesity , food science , fermentation , lactobacillus , weight gain , endocrinology , medicine , chemistry , biology , body weight , lactic acid , bacteria , genetics
BACKGROUND Cereal fermentations have shown significant potential in improvement and design of the nutritional quality and health effects of foods and ingredients. In the present study, the effect of supplementary Lactobacillus plantarum dy‐1 fermented barley ( LFB ) on obesity in high‐fat diet ( HFD )‐induced obese rats was investigated. RESULTS LFB treatment showed a lower rate of increase in body weight and percentage of body fat and a reversal of HFD ‐induced glucose intolerance, with ameliorated hyperinsulinemia, decreased levels of triglycerides and total cholesterol, and inhibited concentration of interleukin ( IL )‐1β, IL ‐6 and tumor necrosis factor‐α. Moreover, LFB treatment also showed the strongest inhibition of nuclear factor ( NF )‐ kB activation and exhibited the greatest effects in blocking the degradation of the inhibitor of NF‐kB and inhibiting p38 and JNK1 phosphorylation compared with HFD and raw barley treatment. CONCLUSIONS It was clear that Lactobacillus plantarum dy‐1 fermentation significantly improves the anti‐obesity properties of barley. The results establish the foundation for ameliorating diet‐induced obesity of product with LFB as nutritional supplements. © 2016 Society of Chemical Industry