{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T00:28:50Z","timestamp":1790209730023,"version":"4.1.0"},"reference-count":67,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2019,4,10]],"date-time":"2019-04-10T00:00:00Z","timestamp":1554854400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Molecular Nutrition Food Res"],"published-print":{"date-parts":[[2019,5]]},"abstract":"<jats:sec><jats:title>Scope<\/jats:title><jats:p>Intestinal microbial metabolites from gallotannins (GT), including gallic acid (GA) and pyrogallol (PG), may possess potential anti\u2010obesogenic properties. <jats:italic>Lactobacillus plantarum<\/jats:italic> (<jats:italic>L. plantarum<\/jats:italic>) found in the intestinal microbiome encodes for enzymatic activities that metabolize GT into GA and PG. Anti\u2010obesogenic activities of orally administered GT in the presence or absence of <jats:italic>L. plantarum<\/jats:italic> is examined in gnotobiotic mice fed a high\u2010fat diet (HFD).<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods and results<\/jats:title><jats:p>Germ\u2010free (GF) C57BL\/6J mice are divided into three groups, GF control, GF gavaged with GT, and mice colonized with <jats:italic>L. plantarum<\/jats:italic> and gavaged with GT. Compared to the control, GT decreases the expressions of lipogenic genes (e.g., fatty acid synthase (FAS)) in epididymal white adipose tissue and increases thermogenic genes (e.g., nuclear factor erythroid\u20102\u2010like 1 (Nfe2l1)) in interscapular brown adipose tissue. Intestinal colonization with <jats:italic>L. plantarum<\/jats:italic> enhances these effects, and mice colonized with <jats:italic>L. plantarum<\/jats:italic> exhibit lower levels of tumor necrosis factor\u2010\u03b1 (TNF\u2010\u03b1), monocyte chemoattractant protein\u20101 (MCP\u20101), leptin and plasma insulin.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusions<\/jats:title><jats:p>Results indicate that GT and <jats:italic>L. plantarum<\/jats:italic> reduce HFD\u2010induced inflammation, insulin resistance, and promote thermogenesis in adipose tissue potentially through the activity of GT\u2010metabolizing bacterial enzymes yielding absorbable bioactive GT metabolites. These findings imply the potential role of prebiotic\u2013probiotic interactions in the prevention of diet\u2010induced metabolic disorders.<\/jats:p><\/jats:sec>","DOI":"10.1002\/mnfr.201800937","type":"journal-article","created":{"date-parts":[[2019,3,25]],"date-time":"2019-03-25T18:20:44Z","timestamp":1553538044000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":31,"title":["Gallotannins and <i>Lactobacillus plantarum<\/i> WCFS1 Mitigate High\u2010Fat Diet\u2010Induced Inflammation and Induce Biomarkers for Thermogenesis in Adipose Tissue in Gnotobiotic Mice"],"prefix":"10.1002","volume":"63","author":[{"given":"Chuo","family":"Fang","sequence":"first","affiliation":[{"name":"Department of Nutrition and Food Science Texas A&amp;M University  College Station 77843 TX USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hyemee","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Science Texas A&amp;M University  College Station 77843 TX USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lora","family":"Yanagisawa","sequence":"additional","affiliation":[{"name":"Microbial Pathogenesis and Immunology College of Medicine Texas A&amp;M University  College Station 77843 TX USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"William","family":"Bennett","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Science Texas A&amp;M University  College Station 77843 TX USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maritza A.","family":"Sirven","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Science Texas A&amp;M University  College Station 77843 TX USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Robert C.","family":"Alaniz","sequence":"additional","affiliation":[{"name":"Microbial Pathogenesis and Immunology College of Medicine Texas A&amp;M University  College Station 77843 TX USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Stephen T.","family":"Talcott","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Science Texas A&amp;M University  College Station 77843 TX USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Susanne U.","family":"Mertens\u2010Talcott","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Science Texas A&amp;M University  College Station 77843 TX USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2019,4,10]]},"reference":[{"key":"e_1_2_8_1_1","doi-asserted-by":"publisher","DOI":"10.2217\/17460875.3.5.545"},{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.3389\/fendo.2013.00052"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1042\/CS20160005"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu2070737"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jnutbio.2012.12.013"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1186\/s12986-016-0150-6"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1101\/gad.211649.112"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.3945\/an.117.015792"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2016.02.002"},{"key":"e_1_2_8_10_1","author":"Kim H.","year":"2018","journal-title":"Food Funct."},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2018.04.043"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.9734\/AIR\/2014\/10182"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.201800129"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.nut.2016.02.008"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0007114511002066"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1039\/c2fo30073g"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.4137\/NMI.S17028"},{"key":"e_1_2_8_18_1","volume-title":"Tannins: Biochemistry, Food Sources and Nutritional Properties","author":"Lamy E.","year":"2016"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jnutbio.2013.05.001"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11101-008-9095-3"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0753-3322(02)00205-6"},{"key":"e_1_2_8_22_1","first-page":"Doc15","volume":"12","author":"Dallal M. 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