케피어 유래 유산균과 폴리페놀 와인 포도씨 가루의 신바이오틱 효과 연구

Abstract

We investigated whether polyphenol-rich wine grape seed flour (GSF, prebiotics) and kefir-derived lactic acid bacteria (LAB, probiotics) as functional foods had synergistic beneficial effects on obesity-related metabolic disease. High-fat (HF) diet-induced obese mice were fed a HF diet supplemented with GSF (5% or 10%), LAB, or both for 9 weeks. Control obese mice were fed a HF diet supplemented with microcrystalline cellulose only for the 9 weeks. All experimental groups showed a significant reduction in HF diet-induced weight gain, liver and adipose tissue weights, and plasma lipid concentrations compared to control mice (HF diet only). Glucose and insulin tolerance tests revealed significant improvements in insulin and glucose metabolism in the test groups compared to the control group. Supplementation with 10% GSF+LAB had significant synergistic effects on weight gain, liver function indicators, and short chain fatty acid (SCFA) content in the cecum. Pathway analysis of microarray data in adipose tissue from 10% GSF+LAB mice showed significant changes in the expression of genes involved in metabolic and immunological diseases, including inflammasome complex assembly, compared with the control group, and this expression pattern was distinct from that of mice who received either 10% GSF or LAB supplementation. Expression of Fxr in the intestine, cecum propionic acid content, and plasma levels of haptoglobin mRNA were significantly correlated with adipose tissue weight and body weight gain, indicating that these are possible obesity biomarkers. In conclusion, dietary supplementation with GSF and LAB synergistically inhibited HF diet-induced obesity and inflammation by enhancing cecum SCFA content and modulating adipocyte gene expression.