and fermentedwithMKSR change intestinal microbial diversity indices and compositions in high-fat and high-cholesterol diet-fed C57BL/6 male mice.

Abstract

INTRODUCTION: This study explores the impact of 4%(MC) and 4% fermented(FMC) on gut microbiota and obesity-related health outcomes in male C57BL/6 mice, a model relevant to veterinary sciences for understanding metabolic and gut health disorders in animals. METHODS: Mice were assigned to four dietary regimens, including control, high-fat and high-cholesterol diet (POS), POS with 4% MC, and POS with 4% FMC (fermented withMKSR) over 12 weeks. Fecal samples were collected for 16S rRNA sequencing to evaluate microbial diversity and composition, key factors influencing animal health. RESULTS: Both MC and FMC groups exhibited significant alterations in gut microbial communities, with FMC inducing a distinct shift in beta diversity indices. Changes in microbial taxa such as Bacteroidetes, Verrucomicrobia, and Firmicutes were observed, along with enhancement in the 'L-glutamate and L-glutamine biosynthesis' pathway. These shifts were associated with reduced body weight gain and liver weights. DISCUSSION: The findings suggest that MC and FMC have potential benefits for managing diet-induced metabolic disorders and protecting against obesity by modulating gut microbiota and improving gut metabolism.