Background/Objectives: Functional probiotics, particularly Lactobacillus delbrueckii subsp. lactis CKDB001, have shown potential as a therapeutic option for metabolic dysfunction-associated steatotic liver disease (MASLD). However, their effects have not been confirmed in in vivo systems. Here, we investigated the effects of L. delbrueckii subsp. lactis CKDB001 on insulin resistance, dyslipidemia, MASLD, and lipid metabolism in a murine model of high-fat diet (HFD)-induced obesity. Methods: The mice were divided into four groups (n = 12 per group)—normal chow diet (NCD), high fat diet (HFD), HFD with L. delbrueckii subsp. lactis CKDB001 (LL), and HFD with resmetirom (positive control (PC), a thyroid receptor β agonist). The experimental animals were fed NCD or HFD for 12 weeks, followed by an additional 12-week oral treatment with LL or resmetirom. Results: LL supplementation reduced body weight, insulin levels, and HOMA-IR compared with those in the HFD group, indicating improved insulin sensitivity. Additionally, LL reduced serum triglyceride (TG) levels without affecting total cholesterol (TC) levels. HFD consumption increased liver weight and hepatic TG and TC levels, indicating ectopic fat accumulation; however, LL supplementation reversed these changes, indicating a liver-specific effect on cholesterol metabolism. Furthermore, LL administration attenuated NAFLD activity scores, reduced hepatic fibrosis, improved liver function markers (aspartate aminotransferase), and enhanced Adenosine monophosphate-activated protein kinase (AMPK) phosphorylation. However, LL did not considerably affect the expression of genes related to lipid metabolism. In epididymal adipose tissue, LL treatment reduced leptin levels but had no effect on adiponectin; additionally, histological analysis showed an increase in adipocyte size, potentially linked to enhanced energy metabolism. Conclusions: Collectively, these findings suggest that LL could be a promising therapeutic candidate for improving insulin sensitivity, reducing hepatic lipid accumulation, and mitigating MASLD.

Jang H, et al. Nutr Res Pract. 2025 Feb;19(1):143-153. https://doi.org/10.4162/nrp.2025.19.1.143

Amelly, Jisu Lee, Hyunsoo Jang, Dahyun Kang, Inyong Kim, and Jung-Heun Ha. Prev Nutr Food Sci 2023;28:514-9. https://doi.org/10.3746/pnf.2023.28.4.514

This study investigated the physicochemical properties and sensory attributes of Yanggaeng, a traditional dessert in Far East Asia, treated with a functional additive Corni fructus powder (CF) in various concentrations (0% [control; CON], 2%, 4%, and 6%). The proximate compositions, physicochemical properties, antioxidant capacities, texture properties, and consumers’ preferences of the CF-treated Yanggaeng were assessed. CF-treated Yanggaeng had decreased L* (lightness) and b* (yellowness) values and increased a* (redness) values and browning index (BI) due to the CF. Moreover, CF-treated Yanggaeng had significantly decreased pH and increased °Brix levels. Similarly, CF addition significantly increased the 1,1-diphenyl-1-picrylhydrazyl (DPPH) and 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (ABTS) radical scavenging activities and ferric reducing antioxidant power (FRAP). The elevation of the radical scavenging capacities may be due to the abundance of phenolic contents in CF. Furthermore, CF addition significantly changed the textural properties of Yanggaeng, such as increased hardness, gumminess, and chewiness. Notably, 6% CF-treated Yanggaeng significantly attenuated resilience and cohesion compared to the CON. In the consumers’ preferences, 2% CF-treated Yanggaeng had similar attributes (i.e., color, scent, flavor, sweetness, taste, overall acceptance, and purchase intention) as the CON, a typical Yanggaeng. Therefore, adding CF, a natural and edible antioxidative ingredient, in Yanggaeng may be acceptable to consumers with a significant alteration of physicochemical properties.

This study investigated the impact of incorporating Cissus quadrangularis (CQ) powder into Yanggaeng, a traditional Korean food, focusing on its functional properties. This study examined the proximate composition, physicochemical characteristics, antioxidant capabilities, sensory attributes, and consumer preferences of Yanggaeng when treated with different levels (CON [0%], CQ2 [2%], CQ4 [4%], and CQ6 [6%]) of CQ powder. Yanggaeng with CQ powder exhibited a significantly reduced pH, and among the CQ additive groups the highest °Brix value was observed in CQ2. The water holding capacity (WHC) decreased after adding CQ powder. The color properties of Yanggaeng with CQ powder, including L*, a*, and b*, were measured. L* values dose-dependently decreased as the amount of CQ powder increased. Conversely, a* values increased significantly with CQ powder addition compared with CON, and b* values were highest in CQ2. Similarly, the browning index (BI) increased in the CQ powder treatment groups compared with CON. The antioxidative properties of Yanggaeng with CQ powder were evaluated by measuring the total phenolic content (TPC), total flavonoid content (TFC), 1,1-diphenyl-1-picrylhydrazyl (DPPH) and 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (ABTS) radical scavenging activities, and ferric reducing antioxidant power (FRAP). The antioxidant capacity dose-dependently increased with higher levels of CQ powder added. Regarding the texture profile of Yanggaeng, compared with the control group, adding CQ powder caused decreased hardness, gumminess, and chewiness. In consumer preference evaluations, CQ2 showed similarities to CON in all aspects (color, scent, flavor, sweetness, taste, chewiness, overall acceptance, and purchase intention). Therefore, incorporating CQ powder, a natural and edible antioxidative ingredient, into Yanggaeng may be acceptable to consumers despite significant changes in its physicochemical properties.

This study aimed to investigate the beneficial effects of Momordica charantia (MC) extract and MC fermented with Leuconostoc mesenteroides MKSR (FMC) on high-fat and high-cholesterol diet-induced metabolic complications. Male C57BL/6 mice were divided into six groups: normal diet (ND), high-fat and high-cholesterol diet (HFCD), HFCD with 1% MC extract (HFCD + 1M), HFCD with 4% MC extract (HFCD + 4M), HFCD with 1% fermented MC (HFCD + 1F), and HFCD with 4% fermented MC (HFCD + 4F). After 12 weeks of dietary intervention, the consumption of MC fermented with L. mesenteroides MKSR resulted in significant decreases in white adipose tissue weights (epididymal adipose tissue and retroperitoneal adipose tissue), serum alanine aminotransferase activity, and hepatic triglyceride levels. FMC also lowered total hepatic cholesterol content, improved glucose clearance during the oral glucose tolerance and insulin tolerance tests, and increased fecal cholesterol efflux from the enterohepatic circulation. Furthermore, the FMC notably increased hepatic mRNA expressions, which may indicate a compensatory mechanism against induced cholesterol efflux. Moreover, FMC induced both adipogenic (sterol regulatory element-binding protein 1c) and lipolytic (lipoprotein lipase, peroxisome proliferator-activated receptor alpha, and adiponectin) mRNA expressions. These findings suggest that fermentation with the probiotic L. mesenteroides MKSR enhances the beneficial effects of MC, preventing metabolic complications associated with a high-fat diet.