Functional yogurt fermented by two‐probiotics regulates blood lipid and weight in a high‐fat diet mouse model

Journal of Food BiochemistryEarly View e14248 ORIGINAL ARTICLE Functional yogurt fermented by two-probiotics regulates blood lipid and weight in a high-fat diet mouse model Qinling Cai, Qinling Cai College of Life Sciences, Qingdao University, Qingdao, China Contribution: Formal analysis, ​Investigation, Methodology, Writing - original draft, Writing - review & editingSearch for more papers by this authorYahui Song, Yahui Song College of Life Sciences, Qingdao University, Qingdao, China Contribution: Data curation, Formal analysis, MethodologySearch for more papers by this authorShanglong Wang, Shanglong Wang Chenland Nutritionals, Incorporated, Invine, California, USA Contribution: Data curation, ​InvestigationSearch for more papers by this authorWeihong Wang, Weihong Wang Haisenbao (Yantai) Biotechnology Development Co., Ltd, Yantai, China Contribution: Data curation, Formal analysisSearch for more papers by this authorXiaopeng Sun, Xiaopeng Sun College of Life Sciences, Qingdao University, Qingdao, China Contribution: Data curation, ​InvestigationSearch for more papers by this authorJia Yu, Corresponding Author Jia Yu yujiaqdu@163.com College of Life Sciences, Qingdao University, Qingdao, China Correspondence Jia Yu and Yuxi Wei, College of Life Sciences, Qingdao University, 308 Ningxia Road, Qingdao 266071, China. Email: yujiaqdu@163.com and yuxiw729@163.com Contribution: Conceptualization, Supervision, Writing - review & editingSearch for more papers by this authorYuxi Wei, Corresponding Author Yuxi Wei yuxiw729@163.com orcid.org/0000-0002-0616-479X College of Life Sciences, Qingdao University, Qingdao, China Correspondence Jia Yu and Yuxi Wei, College of Life Sciences, Qingdao University, 308 Ningxia Road, Qingdao 266071, China. Email: yujiaqdu@163.com and yuxiw729@163.com Contribution: Conceptualization, Funding acquisition, Supervision, Writing - review & editingSearch for more papers by this author Qinling Cai, Qinling Cai College of Life Sciences, Qingdao University, Qingdao, China Contribution: Formal analysis, ​Investigation, Methodology, Writing - original draft, Writing - review & editingSearch for more papers by this authorYahui Song, Yahui Song College of Life Sciences, Qingdao University, Qingdao, China Contribution: Data curation, Formal analysis, MethodologySearch for more papers by this authorShanglong Wang, Shanglong Wang Chenland Nutritionals, Incorporated, Invine, California, USA Contribution: Data curation, ​InvestigationSearch for more papers by this authorWeihong Wang, Weihong Wang Haisenbao (Yantai) Biotechnology Development Co., Ltd, Yantai, China Contribution: Data curation, Formal analysisSearch for more papers by this authorXiaopeng Sun, Xiaopeng Sun College of Life Sciences, Qingdao University, Qingdao, China Contribution: Data curation, ​InvestigationSearch for more papers by this authorJia Yu, Corresponding Author Jia Yu yujiaqdu@163.com College of Life Sciences, Qingdao University, Qingdao, China Correspondence Jia Yu and Yuxi Wei, College of Life Sciences, Qingdao University, 308 Ningxia Road, Qingdao 266071, China. Email: yujiaqdu@163.com and yuxiw729@163.com Contribution: Conceptualization, Supervision, Writing - review & editingSearch for more papers by this authorYuxi Wei, Corresponding Author Yuxi Wei yuxiw729@163.com orcid.org/0000-0002-0616-479X College of Life Sciences, Qingdao University, Qingdao, China Correspondence Jia Yu and Yuxi Wei, College of Life Sciences, Qingdao University, 308 Ningxia Road, Qingdao 266071, China. Email: yujiaqdu@163.com and yuxiw729@163.com Contribution: Conceptualization, Funding acquisition, Supervision, Writing - review & editingSearch for more papers by this author First published: 31 May 2022 https://doi.org/10.1111/jfbc.14248Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract We investigated the blood lipid regulation effects and mechanism of a functional Natto yogurt in a high-fat diet-induced hyperlipidemia mouse model. Natto yogurt was characteristically fermented by Bacillus natto and Lactobacillus plantarum with milk-soy dual protein as substrates. After 5 weeks of Natto yogurt consumption, the body weight, fat, and liver weight of mice were significantly improved, while serum levels of TG, TC, LDL, ALT, TBIL, and TBA were reduced. Natto yogurt significantly decreased the area of liver fat infiltration and the number of lipid droplets. In mechanism, we found that Natto yogurt can inhibit fatty acid synthesis and enhance fatty acid catabolism by regulating the expression of PPARα, PPARγ, CD36 and FAS in the liver. Moreover, Natto yogurt increased the ratio of Bacteroidetes to Firmicutes in the intestine. These results provide a possibility for Natto yogurt as a dual protein functional food to prevent and treat hyperlipidemia and obesity. Practical applications Traditional-fermented yogurt promotes nutritional absorption and reduces blood pressure and fat, while Bacillus natto and its fermented food have been proved to play a significant role in improving cardiovascular and cerebrovascular diseases and obesity. Therefore, we developed a new dual protein functional yogurt (Natto yogurt) fermented by B. natto and Lactobacillus plantarum with milk and soy as substrates. We found that Natto yogurt could notably regulate blood lipid by inhibiting the synthesis of fatty acids, accelerating the catabolism of fatty acids, reducing liver damage, and increasing the abundance of beneficial intestinal microorganisms. This study suggested that Natto yogurt could improve hyperlipidemia and obesity as a safe, effective, and healthy functional food. Open Research DATA AVAILABILITY STATEMENT The data that support the findings of this study are available on request from the corresponding author. 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