Regulatory effects of lactic acid bacteria co-fermented <i>Dendrocalamus latiflorus</i> shoots on lipid-lowering functions and the gut microbiota in HFD-fed mice

This study employed <i>Lactobacillus plantarum</i> R1 and Lactobacillus brevis R2 to ferment <i>Dendrocalamus latiflorus</i> shoots, significantly enhancing γ-aminobutyric acid (GABA) content to 365.86 mg kg^-1, representing a 3.86-fold increase compared to natural fermentation. Using fermented <i>D. latiflorus</i> shoots rich in GABA for intervention in HFD-induced obese mice, it was found that natural fermentation and inoculated fermentation reduced weight gain. Both treatments lowered serum TG, T-CHO, and LDL-C levels, reduced hepatic lipid accumulation and oxidative stress, and decreased liver IL-1β and TNF-α levels. Notably, inoculated fermentation had a more pronounced fat-reducing effect. In addition, fermented <i>D. latiflorus</i> shoots rich in GABA improved the diversity and abundance of the gut microbiota in mice and particularly increased the abundances of <i>Bacteroides</i> and Verrucomicrobia and reduced those of Firmicutes and Deferribacteres, thereby alleviating gut microbiota disorders in HFD-fed mice. These results indicated that probiotic fermentation significantly increased the GABA content in fermented <i>D. latiflorus</i> shoots, and the fermented <i>D. latiflorus</i> shoots rich in GABA played a role in lowering lipid levels and alleviating gut microbiota disorders in HFD-fed mice. This study provides a foundation for the comprehensive utilization and sustainable development of bamboo shoot resources.