Impact of Lactobacillus-Fermented Plantain Peel on Rat Body Mass Indices

Abstract

The gut microbiome plays a crucial role in regulating host metabolism and body weight. Lactobacillus fermentation has been shown to enhance the nutritional value of plant-based substrates, but its impact on body mass indices (BMI) is not well understood. This study investigated the effects of Lactobacillus acidophilus-fermented plantain peel on BMI and body weight in rats. The fermenter was isolated and characterized using cultural, morphological, and biochemical tests, and authenticated using molecular techniques. The isolate was identified as Lactobacillus acidophilus strain DSM20079. Thirty-six Wistar rats were divided into control and test groups, with the test group receiving Lactobacillus-fermented plantain peel for 6 weeks. The test group showed significant increases in body weight (318.90 ± 1.51 g vs 248.00 ± 1.47 g) and BMI (0.65 g/cm² vs 0.62 g/cm²) compared to the control group (p < 0.05). The BMI of the test group approached the overweight/obese range (≥ 0.68 g/cm²). The differences in body weight and BMI between the test and control groups were statistically significant (p < 0.05). Lactobacillus acidophilus-fermented plantain peel modulates BMI and promotes weight gain in rats, suggesting potential implications for obesity management. This study provides evidence on the impact of Lactobacillus-fermented plantain peel on BMI and body weight, highlighting its potential as a dietary supplement for regulating energy balance.