Overweight and obesity represent the most common nutritional disorder in domestic cats and constitute a significant global health issue. In this review, we synthesize current knowledge on the determinants, diagnosis, pathophysiology, complications, and comprehensive management of feline obesity. Feline overweight and obesity have a complex and multifactorial pathogenesis, arising from an interplay of intrinsic factors (e.g., genetic predisposition, age, sex, neutering status) and extrinsic factors (e.g., environment, owner behavior). The condition is characterized by a state of chronic low-grade systemic inflammation, endocrine dysregulation, insulin resistance, and hyperlipidemia, which collectively elevate the risk of numerous comorbidities, including diabetes mellitus, osteoarthritis, urinary tract disorders, dermatopathies, cardiomyopathy, and respiratory diseases, ultimately compromising life expectancy. This means that early detection and examination of excess body weight are crucial to treatment and prevention; at the same time, weight loss should be centered around personalized nutritional intervention, combined with behavioral correction measures such as regular feeding schedules and increased physical exercise. Furthermore, maintaining good communication between clinicians and the pet owners, as well as continuous monitoring, is the key to achieving effective weight loss. Future research is needed to move beyond current reactive models and embrace a focus on metabolic health over weight, prediction over reaction, and pathogenesis over symptomatology, aiming for preemptive strategies that improve feline healthspan.

Saccharomyces boulardii is currently the only probiotic yeast with established clinical validation for use in both humans and livestock. It exhibits unique advantages that are difficult to achieve with conventional probiotics, including resistance to gastric acid and antibiotics, as well as broad-spectrum antimicrobial activity. Moreover, through the secretion of bioactive metabolites, S. boulardii can improve food quality and contribute to the management of digestive disorders. Consequently, it has gained increasing attention in functional ingredients (FI), fermented foods (FF), and foods for special medical purposes (FSMP). This review involves reviewing and screening relevant scientific literature to conduct a critical bibliometric analysis. This review provides a systematic review of the physiological characteristics, mechanisms of action, applications in food systems, application scope, and clinically validated health benefits of S. boulardii. These benefits include modulation of the gut microbiota, enhancement of immune function, and alleviation of symptoms associated with gastrointestinal disorders. The review also covers advances in genetic engineering approaches aimed at enhancing its probiotic functions, as well as the technical, regulatory, and safety limitations associated with its application in food products. Finally, in light of current bottlenecks associated with its industrial application, future research directions are proposed.

This preliminary within-animal study focuses on the comprehensive characterization of pork jowl (PJ) by comparing it with pork belly (PB), Boston butt (BB), and spare ribs (SR) collected from the same ten castrated Duroc × Landrace × Yorkshire (DLY) pigs; headspace volatile analysis used a matched subset of six pigs. Instrumental quality, proximate composition, amino-acid and fatty-acid profiles, low-field nuclear magnetic resonance (LF-NMR) water distribution and headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS) volatile profiles were evaluated. PB exhibited the lowest shear force, hardness, and chewiness. Across the four pork cuts, crude protein content ranged from 16.87% to 18.10%, whereas crude fat content ranged from 13.03% to 22.20%. BB had the lowest crude fat content (13.03%) and relatively high protein (18.10%) and amino-acid contents. PJ showed highest content of monounsaturated fatty acids (MUFAs) and the lowest numerical atherogenic (AI) and thrombogenic indices (TI), but also the highest n-6/n-3 polyunsaturated fatty acids (PUFA) ratio. LF-NMR showed that PJ had the highest T23 and P23 values, consistent with its higher cooking and centrifugal losses. Sixty-five headspace volatile compounds were tentatively identified under the standardized 80 °C HS-SPME conditions. OPLS-DA differentiated the four cuts, and ten compounds meeting the combined criteria of VIP > 1, q < 0.05, and OAV > 1 were retained as candidate discriminant aroma-relevant compounds. Overall, the four cuts exhibited distinct quality profiles: PJ combined a MUFA-rich lipid fraction with greater free-water mobility and water loss, PB showed the greatest instrumental tenderness, BB had the lowest crude fat content and relatively high protein and amino-acid contents, and SR exhibited the greatest headspace volatile abundance. The data provide a reference for cut-specific utilization of pork raw materials.

This research investigated the effects of salt concentration on the fermentation of watermelon soybean paste. Three experimental groups were constructed with gradient salt concentrations, and multi-dimensional analyses were performed on physicochemical properties, volatile aroma profiles, and microbial community succession throughout the fermentation process. Group X (lowest salt) exhibited the highest total acid (34.49 g/kg) and lowest pH (p < 0.05) after 60 d. Using headspace gas chromatography time-of-flight mass spectrometry (HS-GC-TOF-MS), a total of 97 volatile compounds were identified, of which 18 were defined as key flavor compounds (relative odor activity value (ROAV) > 0.1 and variable importance in projection (VIP) > 1). High-throughput sequencing demonstrated that Proteobacteria and Firmicutes represented the core bacterial communities while Ascomycota emerged as the dominant fungal phylum. The Shannon diversity index for bacteria ranged from 4.28 to 5.47 across groups. Aspergillus relative abundance in Group X decreased from 75.30% (30 d) to 43.17% (60 d). Group X was distinctly separated from Y and Z in PLS-DA and PCoA analyses. Aspergillus exhibited significant positive correlations with eugenol and 2,2,4-trimethyl-1,3-pentanediol diisobutyrate (p < 0.05). These findings provide an integrated understanding of the associations between volatile compound evolution and microbial succession during natural fermentation, providing a basis for further investigation and process optimization.

Different heat treatment temperatures (85–115 °C) were evaluated for their effects on the quality and flavor of luncheon meat. As the heating temperature increased, the weight loss rate increased, and its color became darker. Low-field nuclear magnetic resonance (LF-NMR) revealed that immobilized water decreased progressively while bound and free water both increased. During heat treatment, alterations in the spatial structure of proteins reduced the hardness and chewiness of luncheon meat, accompanied by significant variations in amino acid contents. The MDA content increased from 0.34 to 0.69 mg/kg with increasing temperature, confirming enhanced lipid oxidation. Through gas chromatography–ion mobility spectrometry (GC-IMS) analysis, a total of 38 volatile organic compounds (VOCs) were identified, primarily aldehydes, ketones, and esters; the total aldehydes content increased by 57.5% from 85 °C to 115 °C. Combining odor activity values (OAV > 1) with orthogonal partial least squares-discriminant analysis (OPLS-DA, VIP > 1), 9 core flavor compounds were identified. Heating at 95 °C balanced aldehyde–ester flavor development with minimal quality loss. This study provides key theoretical foundations for optimizing heat treatment parameters in the industrial production of luncheon meat.

Buffalo milk fat globule membrane (MFGM) exhibits specific molecular-level remodeling of triglyceride (TG) species, yet its comprehensive protein-lipid association network remains incompletely characterized. Here, we performed parallel lipidomics and label-free quantitative proteomics on MFGM from buffalo (n=3), Holstein (n=3), and Jersey (n=3) cows. Lipidomics identified 1,550 lipid species; although no significant differences in overall TG abundance were observed across chain-length categories, TGs represented the most abundant differential lipid class, with 71 upregulated species. Proteomics revealed 232 upregulated and 231 downregulated proteins. STRING analysis identified a nine-protein lipid transport sub-network (APOA1, APOA2, VLDLR, LIPG, SAA2, HP, M-SAA3.2, HBA, HBB). Multi-omics integration via stringent Spearman correlation (|r| > 0.85, P < 0.05) refined this module to five core proteins (HBA, HBB, HP, APOA1, LIPG) exhibiting distinct topological relationships with the upregulated TGs. This study provides a systematic compositional dataset of buffalo MFGM, establishes a reproducible small-sample multi-omics workflow, and proposes potential molecular markers based on co-abundance patterns of lipid transport proteins and specific saturated TGs for buffalo milk authenticity authentication.

Abstract To explore the performance of native and modified starches in room-temperature luncheon meat processing, this study prepared samples using seven types of starch (each added at 5%) under consistent formulations and processing conditions. Texture, cooking loss, pH and proximate composition were measured. Partial Least Squares Discriminant Analysis (PLS-DA) combined with electronic nose analysis was applied to differentiate samples, and sensors with Variable Importance in Projection (VIP) values > 1 were selected as key variables. Subsequently, an in vitro digestion simulation was conducted, and the release profiles of reducing sugars and proteins were fitted using a first-order kinetic model. Finally, statistical and correlation analyses among multiple indicators were performed.The results showed that starch type significantly affected the hardness, cooking loss rate, and pH of luncheon meat, although the variation in pH among treatments was relatively small. The selected S4 and S5 sensors contributed most to sample discrimination. The first-order digestion rate constants obtained from kinetic fitting differed significantly among treatments. Spearman correlation analysis revealed significant associations among texture properties, key flavour sensor signals, and digestion kinetic parameters. Overall, different starches exhibited distinct functional roles in luncheon meat, providing theoretical support for the scientific optimisation of starch application in room-temperature meat products.

Feline obesity is an increasingly prevalent health concern and is closely associated with metabolic disorders and intestinal dysbiosis. This study aimed to screen feline-derived lactic acid bacteria (LAB) for bile salt hydrolase activity, in vitro cholesterol-removal capacity, and selected probiotic-associated characteristics. Approximately 700 LAB isolates were obtained from fecal samples of healthy domestic cats and evaluated for bile salt hydrolase (BSH) activity, among which 105 isolates were identified as BSH-positive. Further screening was performed based on BSH activity, cholesterol-removal capacity, adhesion-related properties, antioxidant activity, gastrointestinal tolerance, antibacterial activity, organic acid production, hemolytic activity, and antibiotic susceptibility. Three candidate strains were ultimately selected and preliminarily identified by 16S rRNA gene sequencing as Enterococcus hirae C283, Ligilactobacillus animalis C289, and Enterococcus faecium C422. These strains exhibited BSH activity and preliminary in vitro cholesterol-removal phenotypes under the tested culture conditions, together with tolerance to simulated gastrointestinal conditions, antioxidant activity, antibacterial activity, and organic acid production. No hemolytic activity was detected; however, all three strains exhibited resistant or intermediate phenotypes to multiple antibiotics, highlighting the need for further genome-based safety assessment, particularly for the two Enterococcus strains. Overall, these findings identified feline-derived LAB candidates with BSH activity, preliminary in vitro cholesterol-removal phenotypes, and multiple probiotic-associated characteristics. However, these in vitro findings do not demonstrate regulation of host lipid metabolism or blood lipid levels. Comprehensive safety assessment, particularly for the Enterococcus strains, and in vivo validation are required before further application.

The objective of this study was to assess and compare the characteristics of different soybean pastes by using intelligent sensory analysis. In this study, color, flavor, texture, and taste were regarded as four factors affecting the sensory quality of soybean pastes and the sensory quality of four different soybean pastes was evaluated using fuzzy mathematics. The sensory evaluation scores of samples L, Z, and W were very similar and significantly higher than that of sample Y. Gas chromatography-ion mobility spectrometry (GC-IMS) detected 111 volatile flavor compounds, with acids, alcohol, and ketones having a significantly higher relative content than other compounds, indicating their vital role in the flavor formation process of soybean pastes. Furthermore, partial least squares discriminant analysis (PLS-DA) model analysis identified 41 marker compounds that could differentiate the four types of soybean pastes. The overall odor and flavor profile were detected by the E-nose and E-tongue. These fundamental results lay the groundwork for future research on the similarities and differences between the flavor characteristics of different brands of soybean paste.

Oral diseases are highly prevalent among domestic cats, with microbiota dysbiosis as a primary etiological factor. However, effective microbiota-targeted interventions remain limited. This study evaluated the efficacy of a dietary supplement combining propolis and lysozyme (PL) in mitigating feline oral health issues, based on a cohort of 24 cats divided equally into placebo, treatment, and healthy control groups (n = 8 per group). Supragingival microbiota were analyzed via 16S rRNA gene sequencing, alongside assessments of volatile sulfur compounds (VSCs), oral health indices, and systemic inflammatory, oxidative, and immune markers. After 28 days of intervention, cats receiving PL supplementation demonstrated significant improvements, including a 35.4% reduction in VSCs and notable decreases in debris (34.9%), plaque (51.2%), and gingival indices (61.0%). Systemically, MDA and TNF-α levels decreased, while SOD, T-AOC, and IL-4 increased. Microbiota analysis revealed suppression of Porphyromonas and Selenomonas and enrichment of Moraxella and Bergeyella. Reductions in VSCs, gingival index, and TNF-α were correlated with lower Porphyromonas abundance, while Moraxella and Luteimonas were positively associated with antioxidant status. Functional predictions indicated downregulation of virulence-related pathways and increased expression of glutathione reductase. These findings highlight PL's potential as a natural, microbiota-based intervention that improves feline oral health and modulates the oral-systemic axis, supporting its application in integrative oral care strategies.

IntroductionGastrointestinal disorders are common in cats and are closely linked to the gut microbiota, which supports immune function, metabolic balance, and barrier integrity. Although probiotics are beneficial, they can be unstable in pet foods. Postbiotics offer a safer and more stable alternative.MethodsA postbiotic derived from Bifidobacterium animalis subsp. lactis was prepared by heat inactivation (95°C, 30 min), followed by centrifugation and freeze-drying. Eighteen healthy domestic cats were randomly assigned to a control group, a low-dose postbiotic group, or a high-dose postbiotic group for 28 days. Assessments included physical condition, immune status, gut barrier function, microbiota composition, and fecal short-chain fatty acids (SCFAs).ResultsPostbiotic supplementation improved fur condition and enhanced gut barrier integrity, as indicated by reduced levels of permeability markers such as diamine oxidase (DAO) and lipopolysaccharide (LPS). It also promoted immune function by increasing serum immunoglobulin G and anti-inflammatory cytokines IL-10 and IL-4. In addition, the intervention enriched beneficial bacteria such as Bifidobacterium spp. and elevated fecal concentrations of key SCFAs, including acetic, propionic, and butyric acids.DiscussionThese findings support the use of postbiotics as a safe and effective nutritional approach to help maintain gastrointestinal and immune health in cats.

In this study, 43 strains of Staphylococcus spp. and 22 strains of lactic acid bacteria (LAB), isolated from six representative fermented meat products (domestic and international), were subjected to a comprehensive safety evaluation, including hemolytic activity, catalase test, hydrogen sulfide production, and antibiotic susceptibility screening. Nine strains were selected for secondary screening based on safety criteria, fermentation characteristics, and acid and salt tolerance tests. Two optimal strains were identified—Staphylococcus saprophyticus LH-5 and Latilactobacillus sakei OFN-11—demonstrating excellent compatibility and no mutual antagonism. Both strains were non hemolytic, catalase positive, susceptible to some of the antibiotic tested, and did not produce hydrogen sulfide, mucus, or gas. These favorable fermentation characteristics included lipase/protease production, amino acid decarboxylase negativity, and salt and acid tolerance. Application experiments in fermented sausages were analyzed for 55 volatile compounds, related to meaty, fruity, and fatty aroma profiles compared to commercial starter cultures. The formulation including the selected strains exhibited lower acidity than its commercial unterparts while maintaining superior sensory and physicochemical attributes. These findings suggest that the S. saprophyticus LH-5 and L. sakei OFN-11 consortium holds promising potential as a starter culture for fermented meat products, offering technological advantages to become a fermentation agent that meets the preferences of Chinese consumers.

The processing technique critically determines the quality of prepackaged braised meat products. This study aimed to evaluate the effects of an innovative processing method against traditional methods on the product’s shelf-life and quality attributes. Results: no significant difference in shelf-life was observed between the experimental and control groups. However, the innovative method significantly improved product quality. The experimental group exhibited a redder and bluer color, significantly higher hardness (2–4 times, p < 0.01) and chewiness, alongside better moisture retention and meat yield. Sensory evaluation confirmed an overall preference for the experimental group (p < 0.05). Flavor profile analysis revealed a greater number and more stable retention of key flavor compounds (alcohols, ketones, and ethers) in the experimental group. The innovative processing method optimizes traditional techniques by significantly enhancing the physicochemical, textural, sensory, and flavor properties of prepackaged braised meat, without compromising shelf-life, providing a novel strategy for producing high-quality products.

Beiwudu Hulatang, a traditional Chinese culinary delicacy, is valued for its complex flavor profile; however, its characteristic aroma compounds and the determinants of sensory quality remain insufficiently studied. This study evaluated the flavor characteristics of four commercial samples and one laboratory-made sample of Beiwudu Hulatang using gas chromatography–ion mobility spectrometry (GC-IMS), electronic nose (E-nose), electronic tongue (E-tongue), and sensory evaluation. The results of E-tongue analysis indicated that bitterness and saltiness were the dominant taste attributes. E-nose analysis demonstrated strong responses to sulfur-containing compounds, alcohols, and alkanes, indicating their significant contribution to the overall aroma. A total of 60 volatile compounds were identified by GC-IMS, with ethers, alcohols, and terpenes being the most abundant chemical groups. Among these, 13 key aroma compounds were screened as discriminative markers (OAV > 1, VIP > 1) by integrating the odor activity value (OAV) and orthogonal partial least squares-discriminant analysis (OPLS-DA). The Pearson correlation analysis further revealed that sensory attributes, particularly aroma and overall acceptability, were positively correlated with propanal, heptaldehyde, and 1,8-cineol, and negatively correlated with linalool and limonene. Overall, this study provides a systematic characterization of the flavor profile of Beiwudu Hulatang and establishes a scientific basis for its quality standardization and flavor-oriented product development.

ObjectiveTo evaluate the taste quality of boxed instant rice prepared on industrial microwave cooking production line with eight kinds of rice, including japonica rice and indica rice.MethodsNot only composition, cooking quality, and gelatinization characteristics of raw rice are tested, but also taste value, hardness, viscosity, sensory scores, and the microstructure are detected to evaluate the taste quality of different rice varieties.ResultsThere are significant differences in the properties of different rice varieties. Compared with indica rice, japonica rice has lower average content of protein (by 0.76 g/100 g) and amylose (by 0.85 g/100 g), a higher average dry matter content in rice soup (by 4.27 mg/g), a higher average iodine blue value (by 0.21), a lower average gelatinization temperature (by 3.39 ℃), a lower average retrogradation value (by 74.5 Pa·s), and a lower average value of breakdown (by 145 Pa·s). The japonica rice has better thermal gelatinization stability, which is easier to gelatinize and not easy to retrograde. After microwave cooking, compared with indica rice, japonica rice has higher average hardness (by 9.77 N), higher average viscosity (by 2.28 N), a higher average taste value (by 6.87 points), and a higher sensory score (by 2.73 points). Considering the taste values and sensory scores of the rice comprehensively, Longjing 31 among japonica rice performs the best, with its microstructure presenting a honeycomb structure with relatively uniform pores.ConclusionBoxed instant rice prepared by industrial microwave processing has good taste quality, and japonica rice is more suitable for microwave processing than indica rice.

This study investigated the DPP-IV inhibitory activity of taste-modulating peptides from porcine bone and elucidated their inhibitory mechanisms. Sensory evaluation identified seven peptides with effects on umami taste or saltiness enhancement. Computational tools predicted that they all possessed DPP-IV inhibitory potential. Post-digestion, GPTAANRM, GPGCKAGL, NLRDNYRF and GVNAMLRK exhibited superior DPP-IV inhibition (IC50: 206.16-317.59 mu mol/L). Molecular docking revealed that all these four peptides interacted with active residues in S1, S2 and S3 pocket of DPP-IV and the Lineweaver-Burk plots indicated their competitive inhibition mechanism. All these peptides alleviated insulin resistance in HepG2 cells to some extent, with GPTAANRM and GPGCKAGL notably reducing the blood glucose curve area in C57BL/6 J mice. This research enhances our understanding of the beneficial role of taste-modulating peptides in diabetes management and suggests their potential in developing dietary strategies to optimize glycemic control in diabetic individuals.

Hyperlipidemia is a metabolic disorder in which cholesterol (TC) and triglycerides (TGs) in the blood exceed the normal physiological levels. The incidence of the condition has continued to rise in recent years, posing a serious threat to public health. Its clinical treatment mainly relies on drug interventions, such as statins, fibrate, and niacin. Although these drugs have shown some efficacy in the treatment of hyperlipidemia, their adverse effects cannot be ignored. In contrast, naturally derived peptides have gradually become potential candidates for the prevention and treatment of hyperlipidemia due to their strong anti-hyperlipidemic activity and safety; examples of such peptides include those from dairy products, grains, legumes, and seafood. This review systematically summarizes peptides with anti-hyperlipidemic activity and analyzes their mechanisms of action, providing a theoretical basis for further research. In addition, we also outline some challenges facing the application of peptides, hoping to prevent hyperlipidemia and reduce its incidence by encouraging the consumption of foods rich in anti-hyperlipidemia peptides.

A superior metabolic ecological role is played by fatty acids at the sn-2 position of triacylglycerols (TAGs). Because pancreatic lipase retains the sn-2 ester bond, these acyl chains reach the intestinal cells intact as 2-mono-acylglycerols (2-MAGs), ensuring rapid absorption and energy-efficient chylomicron assembly. This stereospecific pathway not only accelerates nutrient delivery, but also supports healthier plasma lipid levels, limits postprandial triglyceride spikes, and suppresses inflammation-all of which benefit the body's nutrition and health. Animal and relevant clinical studies have also shown that TAGs enriched with sn-2 palmitate (PA) or long-chain polyunsaturated fatty acids (LCPUFAs) can promote skeletal development, lipid metabolism, brain cognition, and balanced gut-immune-brain signaling. New analytical tools can now accurately map natural and engineered sn-2 conformations, laying the groundwork for the design of novel structural lipids. A deeper understanding of their biology is expected to drive the next generation of healthy lipid optimizations.

BACKGROUND AND AIMS:Combining probiotics and prebiotics in synbiotics may present a synergistic approach to improve type 2 diabetes mellitus (T2DM); however, further evidence is required to establish the comparative efficacy of synbiotics versus probiotics. This study aimed to evaluate the effects of Bifidobacterium animalis subsp. lactis MN-Gup (MN-Gup) and a synbiotic mixture of MN-Gup and galactooligosaccharide (MN-Gup-GOS) on glycemic control in T2DM patients and explore possible mechanisms. METHODS:This randomized, double-blind, placebo-controlled clinical trial assigned 120 T2DM patients, to receive MN-Gup, MN-Gup-GOS, or placebo intervention for 12 weeks. The primary outcome was fasting blood glucose (FBG), with secondary outcomes including hemoglobin A1C (HbA1C), insulin, homeostatic model assessment of insulin resistance (HOMA-IR), inflammatory indicators, oxidative stress indicators, gastrointestinal hormones, gut microbiota, and bile acids (BAs). RESULTS:The median age of the 120 participants was 59 years (interquartile range: 55-62 years), with 40 being men. Compared to baseline, all three groups exhibited significant reductions in FBG. Additionally, the MN-Gup-GOS group demonstrated significant decreases in HbA1c, serum insulin, and HOMA-IR after intervention, whereas no such reductions were observed in the placebo and MN-Gup groups. Regarding the between-group comparisons, the MN-Gup-GOS intervention showed a significantly greater reduction in FBG compared to the placebo (least squares mean difference [95 % CI], -0.69 [-1.29, -0.10] mmol/L, P = 0.022) and MN-Gup (-0.59 [-1.17, -0.01], P = 0.047) group, but not for other indicators of glucose metabolism. Additionally, MN-Gup and MN-Gup-GOS intervention, especially the latter, significantly modified inflammation, oxidative stress, gut microbiota, serum BAs, and GLP-1 levels. Correlation analysis showed significant associations between changes in certain gut microbiota (Bifidobacterium) and BAs (deoxycholic acid and lithocholic acid) with glycemic indicators. CONCLUSIONS:The auxiliary effect of synbiotics MN-Gup-GOS on reducing FBG levels surpassed that of MN-Gup probiotics alone in T2DM patients, potentially attributed to the enhanced modulation of gut microbiota, BAs, and GLP-1 secretion. TRIAL REGISTRATION:This study was registered on the website of www.chictr.org.cn, number ChiCTR2100052187.

Gastrointestinal (GI) afflictions are prevalent among the feline population, wherein the intricacies of the gut microbiome exert a profound influence on their overall health. Alterations within this microbial consortium can precipitate a cascade of physiological changes, notably in immune function and antioxidant capacity. This research investigated the impact of Bifidobacterium lactis (B. lactis) and Lactobacillus plantarum (L. plantarum) on cats’ GI health, exploring the effects of probiotic supplementation on the intestinal ecosystem using 16S rRNA gene sequencing. The findings demonstrated a significant improvement in gut barrier function by reducing plasma concentrations of D-lactate (D-LA) by 30.38% and diamine oxidase (DAO) by 22.68%, while increasing the population of beneficial bacteria such as Lactobacillus. There was a notable 25% increase in immunoglobulin A (IgA) levels, evidenced by increases of 19.13% in catalase (CAT), 23.94% in superoxide dismutase (SOD), and 21.81% in glutathione peroxidase (GSH-Px). Further analysis revealed positive correlations between Lactobacillus abundance and IgA, CAT, and total antioxidant capacity (T-AOC) levels. These correlations indicate that B. lactis and L. plantarum enhance feline immune and antioxidant functions by increasing the abundance of beneficial Lactobacillus in the GI tract. These findings provide a foundation for probiotic interventions aimed at enhancing health and disease resistance in feline populations.