Probiotic consumption under the weight loss program and gut microbiota composition

Background and objectives: The link between gut microbiota composition changes and obesity has been established. Utilizing probiotics to adjust gut microbiota has shown promise in enhancing gut health and correcting obesity-related gut microbiota dysbiosis. Our research focused on the impact of Bryndza cheese-enriched short-term weight loss programs on gut microbiota structure and body composition in middle-aged women. Bryndza cheese, a traditional Slovak fermented sheep’s milk cheese rich in lactic acid bacteria, was central to our study. Methods: In a 4-week controlled study, we enrolled 22 women with high body adiposity. Each participant received personalized lifestyle modification guidance. Participants were divided into two groups: 13 in the intervention group consumed 30g of Bryndza cheese daily (WLPB), while 9 in the control group did not (WLP). Results: Both groups experienced significant reductions in BMI (p < 0.001), body fat (p < 0.01), and waist circumference (p < 0.01). The relative abundance of Erysipelotrichales significantly increased in both groups. Family Lachnospiraceae decreased in the WLPB group (p = 0.006). However, the relative abundance of lactic acid bacteria (Lactobacillales, Streptococcaceae, Lactococcus and Streptococcus) significantly increased only in the WLPB group. Discussion: A short-term nutritional intervention combined with Bryndza cheese consumption improves body composition and increases the abundance of lactic acid bacteria and short-chain fatty acid producers in middle-aged women. However, more randomized placebo-controlled trials are needed to develop clinical guidelines for the use of probiotic as a part of nutritional intervention for obesity. Research was supported by Grant No. APVV-22-0047 and VEGA 1/0260/21