The researchers emphasized the urgent need for effective obesity treatment solutions and plan to test AceCel's safety and efficacy in human trials.

Acetate, a byproduct of fiber fermentation by gut bacteria, enhances metabolism and energy production from fats instead of carbohydrates.

Ohno highlighted the urgent need for effective obesity treatment strategies and noted the potential for acetylated cellulose in functional foods to prevent obesity.

Dietary fiber plays a role in reducing the risk of obesity-related diseases by fermenting in the gut to produce beneficial byproducts like acetate, although individual variations can limit its effectiveness.

The combination of acetate and Bacteroides bacteria enhances carbohydrate fermentation, which reduces sugar availability and promotes fat energy use, ultimately decreasing obesity.

Obesity has become a global epidemic, primarily driven by excessive sugar and starch consumption, which increases the risk of serious health conditions such as heart disease and diabetes.

A recent study led by Hiroshi Ohno at the RIKEN Center in Japan has shown that acetate, when combined with Bacteroides gut bacteria, significantly reduces fat and liver mass in both normal and obese mice.

Mice that were fed an acetate supplement called AceCel demonstrated increased fat utilization for energy while decreasing carbohydrate oxidation, leading to weight loss without muscle mass reduction.

Findings published in the journal Cell Metabolism suggest that AceCel could serve as a prebiotic to regulate carbohydrate metabolism and assist in obesity treatment.

The research highlighted that the presence of Bacteroides bacteria is crucial for the weight loss effects of acetate, as experiments with mice lacking these gut bacteria showed no significant results.

To optimize acetate delivery, researchers developed AceCel, a supplement that ensures acetate reaches the distal large intestine, thereby enhancing the growth of beneficial Bacteroides species.

Future research will focus on confirming the safety and efficacy of acetylated cellulose, which has potential implications for functional foods aimed at obesity prevention.