High Oleic Acid Peanut Oil and Extra Virgin Olive Oil Supplementation Attenuate Metabolic Syndrome in Rats by Modulating the Gut Microbiota
| Autor: | Jin-Rong Zhou, Zhi-hao Zhao, Qiang Wang, Ai-min Shi |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
high-fructose-high-fat diet Male food.ingredient 030209 endocrinology & metabolism Gut flora Diet High-Fat digestive system Article extra virgin olive oil Rats Sprague-Dawley 03 medical and health sciences chemistry.chemical_compound Random Allocation 0302 clinical medicine food medicine Animals Food science Olive Oil Metabolic Syndrome Nutrition and Dietetics biology Triglyceride gut microbiota Cholesterol Lachnospiraceae Fructose high oleic acid peanut oil medicine.disease biology.organism_classification Gastrointestinal Microbiome Rats Oleic acid Disease Models Animal 030104 developmental biology chemistry Dietary Supplements Peanut oil Metabolic syndrome Peanut Oil Food Science Oleic Acid |
| Zdroj: | Nutrients Volume 11 Issue 12 |
| ISSN: | 2072-6643 |
| Popis: | Unhealthy dietary patterns are important risk factors for metabolic syndrome (MS), which is associated with gut microbiota disorder. High oleic acid peanut oil (HOPO) and extra virgin olive oil (EVOO), considered as healthy dietary oil, are rich in oleic acid and bioactive phytochemicals, yet efficacy of MS prevention and mechanisms linking to gut microbiota remain obscure. Herein, we investigated HOPO and EVOO supplementation in attenuating diet-induced MS, and the potential mechanisms focusing on modulation of gut microbiota. Physiological, histological and biochemical parameters and gut microbiota profiles were compared among four groups fed respectively with the following diets for 12 weeks: normal chow diet with ordinary drinking water, high-fat diet with fructose drinking water, HOPO diet with fructose drinking water, and EVOO diet with fructose drinking water. HOPO or EVOO supplementation exhibit significant lower body weight gain, homeostasis model assessment-insulin resistance (HOMA-IR), and reduced liver steatosis. HOPO significantly reduced cholesterol (TC), triglyceride (TG), and low-density lipoprotein (LDL) level, while EVOO reduced these levels without significant difference. HOPO and EVOO prevented gut disorder and significantly increased &beta diversity and abundance of Bifidobacterium. Moreover, HOPO significantly decreased abundance of Lachnospiraceae and Blautia. These findings suggest that both HOPO and EVOO can attenuate diet-induced MS, associated with modulating gut microbiota. |
| Databáze: | OpenAIRE |
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