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Life sciences · Journal article
Frontiers in Nutrition · October 13, 2026
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Background Obesity has become a prevalent global chronic disease, and dietary intervention is a safe and effective strategy for obesity prevention and management. Laminaria japonica and Lentinula edodes are widely consumed edible resources in China, while the lipid-lowering efficacy of functional noodles supplemented with their dietary fibers remains unclear. Moreover, the potential synergistic effects of combining these fibers with other functional plant ingredients have not been systematically explored. Methods This study developed three low-glycemic index (low-GI) functional flour formulations (R1: basic formula; R2: basic formula supplemented with L. japonica and L. edodes dietary fibers; R3: R2 fortified with additional functional starches) based on nutritional balance principles. The in vitro nutritional properties, digestibility, cholesterol and bile salt binding capacities, as well as α-glucosidase and pancreatic lipase inhibitory activities were evaluated. Furthermore, a high-fat diet-induced obese ICR mouse model was established to evaluate the in vivo regulatory effects of the three formulations via a 6-week dietary intervention. Results All three formulations exhibited GI values below 55 and showed significantly lower starch hydrolysis rates compared with wheat flour (WF), along with enhanced cholesterol adsorption capacity and bile salt-binding capacities, as well as stronger α-glucosidase and pancreatic lipase inhibitory activities. In the animal experiments, all three formulations significantly reduced mouse body weight, alleviated liver damage and hepatocellular pathology, reduced epididymal adipocyte size, and attenuated cecal tissue inflammation, with R3 showing the most pronounced effects. Notably, Formula 3 (R3) treatment also significantly modulated gut microbiota composition, as evidenced by increased beneficial bacteria, a reduced Firmicutes/Bacteroidetes (F/B) ratio, decreased potentially pathogenic taxa, and elevated fecal short-chain fatty acids (acetic, propionic, butyric, and isobutyric acids) compared with the model group. Correlation analyses revealed significant associations between specific microbial genera and metabolic parameters. Conclusion These findings suggest that the low-GI functional flours, particularly R3, improve metabolic health in obese mice, accompanied by modulation of gut microbiota and short-chain fatty acids (SCFAs) production. However, given the correlational nature of the current data, causal relationships need to be confirmed through further mechanistic studies, such as fecal microbiota transplantation. Overall, R3 represents a promising dietary intervention for obesity management.