Effect of Lactobacillus Fermented Chicken Feather on Blood Lipoproteins and Lymphocytes in Rats

Abstract

The gut microbiome is a key player in controlling how the body manages metabolism and weight. Fermenting plant-based foods with Lactobacillus can boost their nutritional value. This study investigated the effects of Lactobacillus acidophilus-fermented plantain peel on lipid profiles, lymphocyte levels, and body weight in rats. The fermenter was isolated and characterized using cultural, morphological, and biochemical tests, and authenticated using molecular techniques. Thirty-six Wistar rats were divided into control and test groups, with the test group receiving Lactobacillus-fermented plantain peel for 6 weeks. The isolate was identified as Lactobacillus acidophilus strain DSM20079. The test group showed significant decreases in total cholesterol (147.50 vs 158.40 mg/dL), LDL-C (28.45 vs 40.15 mg/dL), and triglycerides (91.75 vs 122.15 mg/dL), and an increase in HDL-C (64.15 vs 52.60 mg/dL) compared to the control group (p < 0.05). The test group also showed increased lymphocyte levels (271.86 ± 1.03 vs 152.16 ± 1.02) and body weight (p < 0.05).Lactobacillus acidophilus-fermented plantain peel modulates lipid profiles, enhances immune response, and promotes weight gain in rats, suggesting potential implications for obesity management and immune-related disorders. This study provides evidence on the impact of Lactobacillus-fermented plantain peel on lipid profiles, lymphocyte levels, and body weight, highlighting its potential as a dietary supplement for regulating energy balance.