Probiotic Strategies for Effective Weight Management

Composition of lactic acid bacteria strains that can reduce body fat, enhance muscle performance and endurance, and reduce fatigue. The strains are Lactobacillus plantarum PL-02, Lactobacillus acidophilus TYCA06, and Lactobacillus casei CS-773. Administering these strains can decrease body weight, promote exercise performance, and enhance body composition.

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Composition for producing dairy products with enhanced creamy flavor using a Lactobacillus rhamnosus strain that produces high levels of diacetyl without affecting rheology. The composition can be added to milk to make yogurt, cheese, etc. The strain is obtained from a deposit called CHCC15871. The strain can be used alone or in combination with other lactic acid bacteria to ferment the milk. The resulting products have increased diacetyl for a creamy flavor.

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A combination of two strains of probiotics, Lacticaseibacillus paracasei S38 and Bacillus coagulans BC198, that has been demonstrated to effectively improve body composition and aid in weight loss. The combination of these specific strains shows additive effects compared to administration of each strain alone.

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Modifying the metabolism of probiotic bacteria to reduce lipid absorption and thus regulate body weight. The probiotics are subjected to stress-based directed evolution to develop strains that actively metabolize lipids before being absorbed by the host. The modified probiotics are then administered to overweight or obese subjects to decrease lipid absorption and help manage their weight.

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Novel Bifidobacterium pseudocatenulatum strains PERFECT-2017-0001 and PERFECT-2017-0002, and compositions containing them, for treating obesity, metabolic syndrome, and related conditions. These strains were isolated from a genetically obese child who lost weight and improved clinical markers after consuming a diet enriched with non-digestible carbohydrates. The strains have specific genomic variations related to carbohydrate metabolism that likely contributed their competitive advantage in the changed dietary environment.

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Using a Parabacteroides distasonis bacterial suspension and bile acid to create a feed additive that can be given to mutton sheep to improve their quality. The bile acid composite bacterial agent is prepared by combining a bile acid with a bacterial suspension of Parabacteroides distasonis.

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Strain of Lactobacillus rhamnosus bacteria that can prevent and treat obesity and diabetes. The strain, called LM1019, inhibits fat cell differentiation and accumulation, reduces appetite, regulates lipid metabolism, and improves glucose metabolism. Administering LM1019 reduced weight gain, body fat, liver fat, blood glucose, insulin, cholesterol, and markers of obesity and diabetes in animal tests.

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Strain of bacteria that produce formic acid, which when ingested as a food or supplement can help prevent or treat obesity and metabolic syndrome. The formic acid producing bacteria strain can reduce body weight, inhibit fat accumulation in organs, and lower blood triglyceride and cholesterol levels. The strain can be used in compositions like pharmaceuticals, food, and health supplements.

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A method of improving body shape and skin condition using fermented noni fruit extract. The ferment is made by extracting noni fruit, then fermenting the extract with yeast, lactic acid bacteria, and acetic acid bacteria. The ferment is irradiated with red light during fermentation. Administering the fermented noni fruit to subjects improved body shape by increasing muscle mass and reducing fat percentage, through promoting leptin production and fat metabolism. It also improved skin elasticity and reduced sun spots.

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Streptococcus thermophilus bacteria strains and cultures with a sweetening property by excretion of high levels of glucose formed by degradation of lactose in combination with a high texturizing property, starter cultures comprising such strains, and dairy products fermented with the cultures. The strains have a mutation in the gene encoding glucokinase, which impairs glucose metabolism. This leads to increased glucose excretion during fermentation as well as increased texturizing properties.

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Strains of Lactobacillus plantarum bacteria that can be used as probiotics to promote growth in animals, especially farm animals like poultry. The strains, when given to animals orally or injected into eggs, stimulate growth even in animals with nutritional deficiencies. The strains are particularly effective at enhancing skeletal growth.

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A strain of Lactobacillus casei that produces an exopolysaccharide which attenuates markers associated with obesity and related metabolic disorders like non-alcoholic fatty liver disease (NAFLD). The strain can be used as a probiotic to reduce body fat accumulation, block fat absorption from the gut, and prevent/treat obesity and metabolic conditions.

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Using the gut bacteria Butyribacter intestini to treat and prevent obesity and obesity-associated diseases like cardiovascular disease and diabetes. strains of Butyribacter intestini can reduce weight gain, lower blood lipids, and improve indicators associated with obesity. The bacteria can be administered alone or in compositions like pharmaceuticals, foods, and beverages. The compositions may contain additional probiotics and prebiotics.

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Human-derived Lactobacillus fermentum strains that inhibit lipase activity, preadipocyte differentiation, and triglyceride accumulation and can be used to prevent or treat obesity-related diseases. The strains resist acid and bile, making them suitable for oral administration. The strains can be used in pharmaceuticals, foods, quasi-drugs, and health functional foods for obesity-related diseases.

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A co-fermented food product from grains and dairy that combines the health benefits of both ingredients. The co-fermentation process generates unique metabolites not found in separate grain or dairy fermentations. The product can be made by fermenting an oat and milk mixture with a bacterial culture. It has customizable viscosities from "spoonable" to "drinkable" without added thickeners. The product is packed with compounds like polyphenols, prebiotics, and bioactive peptides from the co-fermentation.

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Composition for prevention, improvement or treatment of obesity or obesity-induced metabolic syndrome containing Enterococcus faecalis as an active ingredient. The composition may contain the strain as an active ingredient at a content of 106 to 1013 cfu/g, a culture having the equal number of live bacteria, or killed bacteria.

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Solid fermented milk products that provide a unique eating experience and can be eaten by hand without additional packaging. The solid milk product contains a high protein content with at least 40% whey protein and less than 5% non-dairy stabilizers/thickeners. This combination allows the milk to form a stable solid without additional support or packaging. The high whey protein content and fermentation process enable the milk to set into a solid form that maintains stability over time. This allows creating solid fermented milk products like yogurt, kefir, or concentrated milk that can be eaten without a container.

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A bacterial composition containing Clostridium strains that can alter the gut microbiota to prevent weight gain and obesity. The composition contains newly identified Clostridium strains, particularly Clostridium XIVa, Clostridium IV, Clostridium anaerovorax, and Lachnospiraceae bacteria. Administering these bacteria increases their abundance in the gut, which suppresses lipid absorption and metabolism genes in the intestine and liver to prevent weight gain.

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Probiotic composition containing Lactobacillus salivarius subsp. salicinius AP-32 and Bifidobacterium longum subsp. longum OLP-01 to inhibit fat absorption and treat obesity without undesirable side effects.

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Reducing the risk of obesity in infants by modifying their gut microbiota using specific prebiotic oligosaccharides. The oligosaccharide mixture is added to infant formula to reduce the count of Streptococcus bacteria in the gut, which lowers the risk of excessive weight gain and obesity later in life.

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