Genetically modified bacteria
By adding genetically modified bacteria to the intestines of mice, researchers were able to observe that the mice avoided gaining weight, and that the bacteria protected them against some of the negative health-related effects, which are connected with obesity.
Around one in four adults and about one in every five children aged 10 to 11 are affected by obesity. Being overweight increases the risk of developing serious complications, herein Type 2 diabetes, cardiovascular diseases, elevated blood pressure (hypertension), several cancer diseases and stress disorders in the musculoskeletal system. Moreover, it also increases the risk of fatty liver disease and arteriosclerosis.
New research
A group of researchers have investigated whether obesity-related diseases can be treated or even prevented by altering the intestinal microorganisms. The researchers genetically modified intestinal bacteria – which produces a small fat that helps suppress the appetite and reduce inflammation. People who are overweight, typically produce less of this fat in the small intestine.
The results showed that ordinary mice on a fatty diet, supplemented with water that contained these genetically modified intestinal bacteria, gained less weight and body fat than the mice, which drank ordinary water or water with control-bacteria.
Furthermore, studies with mice, which were very exposed to developing arteriosclerosis and fatty liver disease, have not only been shown to inhibit overweight, but also to protect against fatty liver disease, and to a certain extent, arteriosclerosis. These mice accumulated less fat in the liver and showed reduced signs of liver fibrosis compared to those which did not receive this treatment. The treated mice also showed a modest tendency towards reduced arteriosclerosis. Because of the vitality of intestinal bacteria, the treatment will not be needed every single day.
Hopefully, we will be able to treat the worst consequences of overweight by administrating these bacteria in the future.
