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Effect of Soymilk Fermented with Lactobacillus plantarum P-8 on Lipid Metabolism and Fecal Microbiota in Experimental Hyperlipidemic Rats

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Abstract

We recently identified a novel probiotic strain Lactobacillus plantarum P-8 (L. plantarum P-8), which has been characterized in detail with regard to its probiotic potential. In the present study, soymilk fermented with L. plantarum P-8 was examined for its effects on diet-induced hyperlipidemia in Wistar rats. The experimental animals were divided into four groups: control group (C group), model group (M group), soymilk group (SM group) and fermented soymilk group (FSM group). The serum lipid levels, hepatic fat deposition, serum oxidative stress parameters, hepatic marker enzymes levels, organ indices, gut bacteria and fecal fat contents were analyzed. Fermented soymilk reduced the concentration of total cholesterol (TC), triglyceride (TG) and low-density lipoprotein cholesterol (LDL-C) in serum, with a significant elevation in high-density lipoprotein cholesterol (HDL) concentration. Our results also suggested the beneficial effects of fermented soymilk on the liver function, hyperlipidemia-induced oxidative stress and intestinal bacteria. Moreover, fermented soymilk could enhance the fecal excretion of TC, TG and bile acids. These findings demonstrated that soymilk fermented with L. plantarum P-8 was effective in improving the lipid metabolism in hyperlipidemic rats. The hypolipidemic effect of fermented soymilk was partly due to the inhibition of dietary fats absorption and regulation of fecal fats excretion mediated by gut bacteria.

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Abbreviations

L. plantarum :

Lactobacillus plantarum

TC:

Total cholesterol

TG:

Triglyceride

LDL-C:

Low-density lipoprotein cholesterol

HDL-C:

High-density lipoprotein cholesterol

CFU:

Colony forming units

ALT:

Alanine aminotranferease

AST:

Aspartate aminotransferase

MDA:

Malondialdehyde

SOD:

Superoxide dismutase

GSH-Px:

Glutathione peroxidase

T-AOC:

Total anti-oxidant capacity

TBA:

Total bile acids

C group:

Control group

M group:

Model group

SM group:

Soymilk group

FSM group:

Fermented soymilk group

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Acknowledgements

This research was supported by National Natural Science Foundation of China (Grant No. 31025019), the Innovation Team Development of the Ministry of Education of China (Grant No. IRT0967).,Hi-Tech Research and Development Program of China (863 Planning, Grant No.2011AA100901,2011AA100902), the Earmarked Fund for Modern Agro-industry Technology Research System (Grant No. nycytx-0501) and National Basic Research Program of China (973 Program) (2012CB720802).

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Authors and Affiliations

  1. The Key Laboratory of Dairy Biotechnology and Bioengineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot, 010018, People’s Republic of China

    Zhanli Wang, Yan Bao, Yong Zhang, Jiachao Zhang, Guoqiang Yao, Shuiquan Wang & Heping Zhang

  2. The First Affiliated Hospital, Medical College of Baotou, Baotou, 014010, China

    Zhanli Wang

  3. Public health college, Medical College of Baotou, Baotou, 014030, People’s Republic of China

    Yan Bao

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  1. Zhanli Wang
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  2. Yan Bao
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  3. Yong Zhang
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Correspondence to Heping Zhang.

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Zhanli Wang and Yan Bao have contributed equally to this study.

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Wang, Z., Bao, Y., Zhang, Y. et al. Effect of Soymilk Fermented with Lactobacillus plantarum P-8 on Lipid Metabolism and Fecal Microbiota in Experimental Hyperlipidemic Rats. Food Biophysics 8, 43–49 (2013). https://doi.org/10.1007/s11483-012-9282-z

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