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Previously, we have prepared clam peptides (RBPs) that exhibited potential antihypertension and kidney protective effects in SHR rats by fermentation of Ruditapes philippinarum with Bacillus natto. In this study, we established an adenine-induced chronic kidney disease (CKD) in SD rats and investigated the improvement effects of RBPs on CKD. The results showed that compared with the model group, 8 weeks gavage of RBPs restored the structure of the kidney and reduced serum levels of CKD-related biochemical indicators, including NGAL, CR, Ca, UA, TG, IP, L-FABP, BUN, CHO, and cystatin C (p < 0.05). RBPs treatment also reduced serum levels of MDA, IL-1β, TGF-β1, and TNF-α and increased those of CAT and T-AOC (p < 0.05). In addition, the results of intestinal microbiota analysis showed that RBPs improved the intestinal flora composition by downregulating the proportion of Firmicutes and Bacteroidetes, decreasing the relative abundance of Romboutsia, Ruminococcaceae_UCG-005, and Christensenellaceae_R-7_group and increasing that of Lactobacillus and Muribaculaceae (p < 0.05). The results of this study indicated that RBPs can also be used as bioactive substances in marine drugs or functional foods to alleviate CKD. [ABSTRACT FROM AUTHOR]

We investigated the blood lipid regulation effects and mechanism of a functional Natto yogurt in a high‐fat diet‐induced hyperlipidemia mouse model. Natto yogurt was characteristically fermented by Bacillus natto and Lactobacillus plantarum with milk‐soy dual protein as substrates. After 5 weeks of Natto yogurt consumption, the body weight, fat, and liver weight of mice were significantly improved, while serum levels of TG, TC, LDL, ALT, TBIL, and TBA were reduced. Natto yogurt significantly decreased the area of liver fat infiltration and the number of lipid droplets. In mechanism, we found that Natto yogurt can inhibit fatty acid synthesis and enhance fatty acid catabolism by regulating the expression of PPARα, PPARγ, CD36 and FAS in the liver. Moreover, Natto yogurt increased the ratio of Bacteroidetes to Firmicutes in the intestine. These results provide a possibility for Natto yogurt as a dual protein functional food to prevent and treat hyperlipidemia and obesity. Practical applications: Traditional‐fermented yogurt promotes nutritional absorption and reduces blood pressure and fat, while Bacillus natto and its fermented food have been proved to play a significant role in improving cardiovascular and cerebrovascular diseases and obesity. Therefore, we developed a new dual protein functional yogurt (Natto yogurt) fermented by B. natto and Lactobacillus plantarum with milk and soy as substrates. We found that Natto yogurt could notably regulate blood lipid by inhibiting the synthesis of fatty acids, accelerating the catabolism of fatty acids, reducing liver damage, and increasing the abundance of beneficial intestinal microorganisms. This study suggested that Natto yogurt could improve hyperlipidemia and obesity as a safe, effective, and healthy functional food. [ABSTRACT FROM AUTHOR]