Supplementation of branched-chain amino acids decreases fat accumulation in the liver through intestinal microbiota-mediated production of acetic acid.
Supplementation of branched-chain amino acids decreases fat accumulation in the liver through intestinal microbiota-mediated production of acetic acid.
复制标题
补充支链氨基酸通过肠道微生物介导的乙酸产生减少肝脏中的脂肪积累。
DOI:
10.1038/s41598-020-75542-3
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发表时间:
2020-10-30
影响因子:
4.6
通讯作者:
Shibata H
中科院分区:
文献类型:
--
作者:
Iwao M;Gotoh K;Arakawa M;Endo M;Honda K;Seike M;Murakami K;Shibata H
Non-alcoholic fatty liver disease (NAFLD) is a significant problem because its prevalence is increasing worldwide. Recent animal studies have identified gut microbiota as a potentially important player in the pathogenesis of NAFLD. Previously, we reported that the administration of branched-chain amino acids (BCAAs) reduces hepatic fat accumulation in experimental animal models. This study aimed to clarify how changes in the intestinal microbial flora following the administration of BCAAs affect a high-fat diet (HF)-induced fat accumulation in the liver. We examined whether the administration of BCAAs alters the development of hepatic fat accumulation as well as intestinal microbial flora. The oral administration of BCAAs (3% kcal) induced a significant increase in Ruminococcus flavefaciens (R. flavefaciens) and portal acetic acid levels, and it reduced hepatic fat accumulation in HF-fed rats. In addition, BCAAs reduced the expression of the lipogenesis-related genes FAS and ACC in the liver. Furthermore, we observed that R. flavefaciens is essential for promoting a BCAA-induced reduction in hepatic fat accumulation. These data suggest that BCAA treatment induces the proliferation of intestinal flora including R. flavefaciens and that portal acetic acid synthesized from intestinal flora improves NAFLD by downregulating the expression of FAS and ACC in the liver.
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影响因子:
16.6
作者:
通讯作者:
--
DOI:
10.1038/ismej.2012.8
发表时间:
2012-08
期刊:
The ISME journal
影响因子:
--
作者:
通讯作者:
--
影响因子:
12.6
作者:
Muto, Y;Sato, S;Kumada, H
通讯作者:
Kumada, H
影响因子:
9.8
作者:
Buzzetti, Elena;Pinzani, Massimo;Tsochatzis, Emmanuel A.
通讯作者:
Tsochatzis, Emmanuel A.
影响因子:
3
作者:
Gokarn, RR;Eiteman, MA;Eriksson, KEL
通讯作者:
Eriksson, KEL