@article{Li2025, 
author = {Tong Li and Junrui Wu and Haibo Mu and Yiming Liu and Yanfeng Liu and Yan Zhu and Suning Xia and Zhenmin Liu and Rina Wu},
title = {Potential mechanism of Lactiplantibacillus plantarum FS5-5 in ameliorating lipid metabolism disorders induced by high-fat diet},
year = {2025},
journal = {Food Science and Human Wellness},
keywords = {L. plantarum FS5-5, Serum metabolomics, Acylcarnitine, Fatty acids β-oxidation, Intestinal barrier, Gut microbiota},
url = {https://www.sciopen.com/article/10.26599/FSHW.2025.9250575},
doi = {10.26599/FSHW.2025.9250575},
abstract = {Probiotics exert numerous beneficial effects by regulating gut microbiota composition and are considered a promising nutritional strategy for ameliorating lipid metabolism disorders. This study evaluated the beneficial effects of Lactiplantibacillus plantarum FS5-5 (L. plantarum FS5-5), a candidate probiotic with lipid-lowering ability, on diet-induced lipid metabolism disorders. The results showed that strain FS5-5 significantly decreased weight gain, fat coefficient, and lipid levels while alleviating liver oxidative stress damage in high-fat diet (HFD) mice. Serum metabolomics results showed that L. plantarum FS5-5 modulated lipid metabolism, particularly in linoleic acid metabolism, alpha-linolenic acid metabolism, and primary bile acids (BAs) biosynthesis pathways. Mechanism analysis suggested that L. plantarum FS5-5 promoted fatty acid β-oxidation (FAO) by regulating the expression of key genes in the lipid metabolism pathway, including Fxr, Fgf15, Shp, Pparγ, Pgc1α, etc. This effectively reduced several medium/long-chain acylcarnitines levels in serum and promoted fat breakdown. Further analysis showed that the abundance of gut-beneficial bacteria was increased, and intestinal permeability and barrier damage were alleviated after FS5-5 intervention. Spearman correlation analysis showed that several specific genera were notably associated with HFD-related indicators. These findings demonstrated that L. plantarum FS5-5 was a potential functional food for preventing lipid metabolism disorders.}
}