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Review Article | Open Access

Role of intestinal probiotics in the modulation of lipid metabolism: implications for therapeutic treatments

Xiaoran Songa,b, Yanan Liub, Xin Zhangb, Peifang Wengb, Ruilin Zhanga,c( ), Zufang Wub
Central Laboratory, Shenzhen University General Hospital, Shenzhen 518055, China
College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
Guangdong Key Laboratory for Biomedical Measurements and Ultrasound Imaging, Department of Biomedical Engineering, School of Medicine, Shenzhen University, Shenzhen 518060, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Currently, accumulating pieces of evidence indicate that probiotics, living in the gastrointestinal tract, play an important role in regulating host metabolism. As a tool, probiotics have great potential for treating lipid metabolism diseases. However, the relationship between probiotics and abnormal lipid metabolism is still unclear, and the mechanism of action has been become a focus of microbiome research. Therefore, taking intestinal probiotics as the starting point, this article combs the relationship between probiotics and lipid metabolism. Moreover, we discuss the underlying mechanisms of intestinal probiotics regulating lipid metabolism and summarize the therapeutic strategies for abnormal lipids metabolism. This article provides a reference for the further utilization of probiotics in the field of functional foods (food industry). Meanwhile, it will benefit the clinical diagnosis and treatment of lipid metabolism diseases.

Keywords

ProbioticsLipid metabolismIntestinal flora

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Food Science and Human Wellness
Volume 12 Issue 5,
September 2023
Pages 1439-1449
DOI: 10.1016/j.fshw.2023.02.005
Cite this article:
Song X, Liu Y, Zhang X, et al. Role of intestinal probiotics in the modulation of lipid metabolism: implications for therapeutic treatments. Food Science and Human Wellness, 2023, 12(5): 1439-1449. https://doi.org/10.1016/j.fshw.2023.02.005

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Received: 24 February 2021
Revised: 19 March 2021
Accepted: 28 April 2021
Published: 21 March 2023
© 2023 Beijing Academy of Food Sciences.

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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