Effect of Yogurt Fermented byLactobacillus FermentumTSI andL. FermentumS2 Derived from a Mongolian Traditional Dairy Product on Rats with High-Fat-Diet-Induced Obesity

This study aimed to investigate the metabolic effect of yogurt fermented byLactobacillus fermentumTSI and S2 isolated from a Mongolian traditional dairy product on rats with high-fat-diet-induced obesity. Quality characteristics of yogurt fermented by commercial starter (CON),L. fermentumTSI2 (TSI2 group),L. fermentumS2 (S2 group), and mixed TSI2 and S2 strains at 1:1 (MIX group), were verified. Six-week-old male Sprague-Dawley rats were divided into five groups and administered the following diets: group NOR, normal diet with oral saline administration; group HF, high-fat diet (HD) with oral saline administration; group TSI, HD andL. fermentumTSI-fermented yogurt; group S2, HD and L. fermentum S2-fermented yogurt; and group MIX, HD and MIX-fermented yogurt. After eight weeks, the HD groups displayed significantly increased body weight and fat, serum cholesterol, and abdominal adipose tissue levels. However, serum HDL cholesterol levels were higher, triglyceride levels were lower, and abdominal adipocytes were smaller in the TSI and S2 groups than in the HF group. These results indicate thatL. fermentumTSI reduces abdominal fat and improves blood lipid metabolism in HD-induced obese rats.