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

Papan Kumar Hor; Shilpee Pal; Joy Mondal; Suman Kumar Halder; Kuntal Ghosh; Sourav Santra; Mousumi Ray; Debabrata Goswami; Sudipta Chakrabarti; Somnath Singh; Sanjai K Dwivedi; Miklós Takó; Debabrata Bera; Keshab Chandra Mondal

doi:10.3389/fmicb.2022.794503

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

Front Microbiol. 2022 May 6:13:794503. doi: 10.3389/fmicb.2022.794503. eCollection 2022.

Authors

Affiliations

¹ Department of Microbiology, Vidyasagar University, Midnapore, India.
² Bioinformatics Infrastructure Facility Center, Department of Microbiology, Vidyasagar University, Midnapore, India.
³ Department of Biological Sciences, Midnapore City College, Paschim Medinipur, India.
⁴ Division of Nutrition, Defense Institute of Physiology and Allied Sciences, New Delhi, India.
⁵ Defence Research Laboratory (Defence Research and Development Organisation), Tezpur, India.
⁶ Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Szeged, Hungary.
⁷ Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India.

Abstract

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.

Keywords: antidepressant (AD); antihyperglycemic; antiobesity; gut flora; rice fermented food.