Integration of Conjugated Linoleic Acid–Producing Probiotic Strains Having Anti-adipogenic Properties with Honey and Oyster Mushrooms for the Formulation of Non-dairy Probiotic Beverage

Abstract

Conjugated linoleic acid (CLA) has been linked to various health benefits, including anti-cancer, anti-diabetic, and anti-obesity effects. Obesity, marked by abnormal fat deposition, increases the risk of metabolic disorders such as cardiovascular diseases and type-2 diabetes. Natural anti-adipogenic modulators with insulin sensitivity are one of the approaches to address the issue. In the present study, four distinct CLA-producing probiotic strains (Lacticaseibacillus paracasei LUL:01, Latilactobacillus curvatus LGM:16, Lactiplantibacillus paraplantarum LRJ1:09, and Enterococcus faecalis LJM:05) were assessed in vitro for their potential anti-adipogenic properties using 3T3-L1 preadipocytes. Out of four strains, LGM:16 inhibited lipid accumulation (100.27%), reduced intracellular triglyceride content (168.42, 168.16, and 153.66 mg/dL in a dose-dependent manner), and enhanced insulin sensitivity (32.23%) by increasing glucose uptake. Quantitative reverse-transcription polymerase chain reaction revealed the expression genes (PPARγ, C/EBPα, and GLUT-4) in LGM:16 strain. Consequently, LGM: 16 was used to develop a non-dairy probiotic formulation incorporating honey and Pleurotus ostreatus mushroom, ensuring a probiotic count above the minimum recommended level of 6 Log10 CFU/mL. Further, response surface methodology optimized probiotic beverage formulation to achieve favorable nutritional, good sensory profile, antioxidant, and anti-obesity activity, making it a promising candidate for health benefits.