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Food Science and Human Wellness 2021, 10(3): 345-355 https://doi.org/10.1016/j.fshw.2021.02.026
Research Article | Open Access | Issue | Published: 16 April 2021

Effect of fermented bee pollen on metabolic syndrome in high-fat diet-induced mice

Show Author's Information Sha Yana,c,  Kai Wanga,  Xiaoying Wanga,  Aiqun Oua,  Feiran Wanga,  Liming Wua,b( ),  Xiaofeng Xuea( )
Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
Innovation Research Team of Risk Assessment for Bee Products Quality and Safety of the Ministry of Agriculture, Beijing 100093, China
College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China

Peer review under responsibility of KeAi Communications Co., Ltd

Keywords:
fermentation, Metabolic syndrome, Bee pollen, Gut microbial community
Cite this article:
Yan S, Wang K, Wang X, et al. Effect of fermented bee pollen on metabolic syndrome in high-fat diet-induced mice. Food Science and Human Wellness, 2021, 10(3): 345-355. https://doi.org/10.1016/j.fshw.2021.02.026
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Abstract Full text About this article

Bee pollen has potential in preventing metabolic syndrome (MetS). The present study aimed to investigate the effect of yeast-fermented wall-broken bee pollen (YB) intervention on ICR mice with MetS induced with a high-fat (HF) diet. After YB intervention in mice for 16 weeks, the effect on alleviating MetS was evaluated based on MetS serum parameters, hepatic oxidant status markers and gut microbial populations. The results of animal experiment showed that YB intervention attenuated MetS. Based on multivariate statistical analysis results, YB treatment significantly increased glutathione S-transferase (GST) and catalase (CAT) activities and decreased the malondialdehyde (MDA) level in the liver. Further investigation showed that YB restored the Nrf-2-Keap-1 pathway to alleviate oxidative stress. Additionally, gut microbial community analysis revealed that YB restored the increase in the Firmicutes to Bacteroidetes (F/B) ratio (6.94 for the HF group and 3.74 for HF+YB group) and improved Lactobacillus and Lactococcus abundance induced by the HF diet. Overall, YB improved function and prevented MetS by modulating the gut microbiota and alleviating oxidative stress.


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About this article

Effect of fermented bee pollen on metabolic syndrome in high-fat diet-induced mice

Show Author's information Sha Yana,c, Kai Wanga, Xiaoying Wanga, Aiqun Oua, Feiran Wanga, Liming Wua,b( ), Xiaofeng Xuea( )
Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
Innovation Research Team of Risk Assessment for Bee Products Quality and Safety of the Ministry of Agriculture, Beijing 100093, China
College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China

Peer review under responsibility of KeAi Communications Co., Ltd

Abstract

Bee pollen has potential in preventing metabolic syndrome (MetS). The present study aimed to investigate the effect of yeast-fermented wall-broken bee pollen (YB) intervention on ICR mice with MetS induced with a high-fat (HF) diet. After YB intervention in mice for 16 weeks, the effect on alleviating MetS was evaluated based on MetS serum parameters, hepatic oxidant status markers and gut microbial populations. The results of animal experiment showed that YB intervention attenuated MetS. Based on multivariate statistical analysis results, YB treatment significantly increased glutathione S-transferase (GST) and catalase (CAT) activities and decreased the malondialdehyde (MDA) level in the liver. Further investigation showed that YB restored the Nrf-2-Keap-1 pathway to alleviate oxidative stress. Additionally, gut microbial community analysis revealed that YB restored the increase in the Firmicutes to Bacteroidetes (F/B) ratio (6.94 for the HF group and 3.74 for HF+YB group) and improved Lactobacillus and Lactococcus abundance induced by the HF diet. Overall, YB improved function and prevented MetS by modulating the gut microbiota and alleviating oxidative stress.

Keywords: fermentation, Metabolic syndrome, Bee pollen, Gut microbial community

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Publication history
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Publication history

Received: 09 June 2020
Revised: 10 September 2020
Accepted: 21 September 2020
Published: 16 April 2021
Issue date: May 2021

Copyright

© 2021 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

We are grateful to Bingyan Wei from Shanxi Medical University for his assistance with the animal experiment. This study was supported by the National Natural Science Foundation of China (No. 31972628 and 31472155), a special fund (NYCYTX-43), and the fund of the Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University.

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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