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Antiobesity, Antihyperglycemic, and Antidepressive Potentiality of Rice Fermented Food Through Modulation of Intestinal Microbiota

The present study has been aimed at evaluating the antiobesity, antihyperglycemic, and antidepressive potentials of Asparagus racemosus starter-based rice fermented foods. High-throughput NGS technology has revealed a number of bacterial genera in the prepared fermented rice, such as Lactobacillus (...

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Autores principales: Hor, Papan Kumar, Pal, Shilpee, Mondal, Joy, Halder, Suman Kumar, Ghosh, Kuntal, Santra, Sourav, Ray, Mousumi, Goswami, Debabrata, Chakrabarti, Sudipta, Singh, Somnath, Dwivedi, Sanjai K., Takó, Miklós, Bera, Debabrata, Mondal, Keshab Chandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9122802/
https://www.ncbi.nlm.nih.gov/pubmed/35607594
http://dx.doi.org/10.3389/fmicb.2022.794503
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author Hor, Papan Kumar
Pal, Shilpee
Mondal, Joy
Halder, Suman Kumar
Ghosh, Kuntal
Santra, Sourav
Ray, Mousumi
Goswami, Debabrata
Chakrabarti, Sudipta
Singh, Somnath
Dwivedi, Sanjai K.
Takó, Miklós
Bera, Debabrata
Mondal, Keshab Chandra
author_facet Hor, Papan Kumar
Pal, Shilpee
Mondal, Joy
Halder, Suman Kumar
Ghosh, Kuntal
Santra, Sourav
Ray, Mousumi
Goswami, Debabrata
Chakrabarti, Sudipta
Singh, Somnath
Dwivedi, Sanjai K.
Takó, Miklós
Bera, Debabrata
Mondal, Keshab Chandra
author_sort Hor, Papan Kumar
collection PubMed
description The present study has been aimed at evaluating the antiobesity, antihyperglycemic, and antidepressive potentials of Asparagus racemosus starter-based rice fermented foods. High-throughput NGS technology has revealed a number of bacterial genera in the prepared fermented rice, such as Lactobacillus (29.44%), Brevundimonas (16.21%), Stenotrophomonas (6.18%), Pseudomonas (3.11%), Bacillus (2.88%), and others (<2%). Eight-week administration of rice fermented food has increased food intake, whole-body weight, organ weight, different fat masses, serum lipid profiles, and histology of liver and adipose tissues in HFD-induced obese mice. In addition, upregulation of fatty acid oxidation and downregulation of adipocytogenesis- and lypogenesis-related genes along with the expression of their regulatory nuclear factors such as PPARα, PPARγ, PPARδ, and SREBP-1c have also been noted. Moreover, fermented food decreases fasting blood glucose level and improves glucose and insulin tolerance as well as the expression of GLUT4 receptor. Antiobesity and antihyperglycemic effects are also supported by the changes in insulin, leptin, and adiponectin hormone levels. The real-time polymerase chain reaction (RT-PCR) and denaturing gradient gel electrophoresis (DGGE) analyses have clearly demonstrated the intense colonization of Bacteroides, Lactobacillus, and Bifidobacterium, as well as the suppressed growth rate of γ- and δ-Proteobacteria and Firmicutes in the gut after fermented food intake. In the intestine, the latter group of microorganisms possibly modulate short-chain fatty acid (SCFA) levels such as acetate, butyrate, and propionate more than twofold. The impairment of memory-learning and anxiety-like obesity-associated cognitive phenotypes is mitigated significantly (p < 0.01) by fermented food as well. Thus, the formulated fermented food could be used as a natural therapeutic to alleviate obesity and its associated psychological and pathophysiological ailments.
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spelling pubmed-91228022022-05-22 Antiobesity, Antihyperglycemic, and Antidepressive Potentiality of Rice Fermented Food Through Modulation of Intestinal Microbiota Hor, Papan Kumar Pal, Shilpee Mondal, Joy Halder, Suman Kumar Ghosh, Kuntal Santra, Sourav Ray, Mousumi Goswami, Debabrata Chakrabarti, Sudipta Singh, Somnath Dwivedi, Sanjai K. Takó, Miklós Bera, Debabrata Mondal, Keshab Chandra Front Microbiol Microbiology The present study has been aimed at evaluating the antiobesity, antihyperglycemic, and antidepressive potentials of Asparagus racemosus starter-based rice fermented foods. High-throughput NGS technology has revealed a number of bacterial genera in the prepared fermented rice, such as Lactobacillus (29.44%), Brevundimonas (16.21%), Stenotrophomonas (6.18%), Pseudomonas (3.11%), Bacillus (2.88%), and others (<2%). Eight-week administration of rice fermented food has increased food intake, whole-body weight, organ weight, different fat masses, serum lipid profiles, and histology of liver and adipose tissues in HFD-induced obese mice. In addition, upregulation of fatty acid oxidation and downregulation of adipocytogenesis- and lypogenesis-related genes along with the expression of their regulatory nuclear factors such as PPARα, PPARγ, PPARδ, and SREBP-1c have also been noted. Moreover, fermented food decreases fasting blood glucose level and improves glucose and insulin tolerance as well as the expression of GLUT4 receptor. Antiobesity and antihyperglycemic effects are also supported by the changes in insulin, leptin, and adiponectin hormone levels. The real-time polymerase chain reaction (RT-PCR) and denaturing gradient gel electrophoresis (DGGE) analyses have clearly demonstrated the intense colonization of Bacteroides, Lactobacillus, and Bifidobacterium, as well as the suppressed growth rate of γ- and δ-Proteobacteria and Firmicutes in the gut after fermented food intake. In the intestine, the latter group of microorganisms possibly modulate short-chain fatty acid (SCFA) levels such as acetate, butyrate, and propionate more than twofold. The impairment of memory-learning and anxiety-like obesity-associated cognitive phenotypes is mitigated significantly (p < 0.01) by fermented food as well. Thus, the formulated fermented food could be used as a natural therapeutic to alleviate obesity and its associated psychological and pathophysiological ailments. Frontiers Media S.A. 2022-05-06 /pmc/articles/PMC9122802/ /pubmed/35607594 http://dx.doi.org/10.3389/fmicb.2022.794503 Text en Copyright © 2022 Hor, Pal, Mondal, Halder, Ghosh, Santra, Ray, Goswami, Chakrabarti, Singh, Dwivedi, Takó, Bera and Mondal. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Hor, Papan Kumar
Pal, Shilpee
Mondal, Joy
Halder, Suman Kumar
Ghosh, Kuntal
Santra, Sourav
Ray, Mousumi
Goswami, Debabrata
Chakrabarti, Sudipta
Singh, Somnath
Dwivedi, Sanjai K.
Takó, Miklós
Bera, Debabrata
Mondal, Keshab Chandra
Antiobesity, Antihyperglycemic, and Antidepressive Potentiality of Rice Fermented Food Through Modulation of Intestinal Microbiota
title Antiobesity, Antihyperglycemic, and Antidepressive Potentiality of Rice Fermented Food Through Modulation of Intestinal Microbiota
title_full Antiobesity, Antihyperglycemic, and Antidepressive Potentiality of Rice Fermented Food Through Modulation of Intestinal Microbiota
title_fullStr Antiobesity, Antihyperglycemic, and Antidepressive Potentiality of Rice Fermented Food Through Modulation of Intestinal Microbiota
title_full_unstemmed Antiobesity, Antihyperglycemic, and Antidepressive Potentiality of Rice Fermented Food Through Modulation of Intestinal Microbiota
title_short Antiobesity, Antihyperglycemic, and Antidepressive Potentiality of Rice Fermented Food Through Modulation of Intestinal Microbiota
title_sort antiobesity, antihyperglycemic, and antidepressive potentiality of rice fermented food through modulation of intestinal microbiota
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9122802/
https://www.ncbi.nlm.nih.gov/pubmed/35607594
http://dx.doi.org/10.3389/fmicb.2022.794503
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