High-fat diet reduces the formation of butyrate, but increases succinate, inflammation, liver fat and cholesterol in rats, while dietary fibre counteracts these effects.
High-fat diet reduces the formation of butyrate, but increases succinate, inflammation, liver fat and cholesterol in rats, while dietary fibre counteracts these effects.
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DOI：
10.1371/journal.pone.0080476
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发表时间：
2013
期刊：
影响因子：
3.7
通讯作者：
Nyman M
中科院分区：
文献类型：
--
作者：
Jakobsdottir G;Xu J;Molin G;Ahrné S;Nyman M
肥胖与2型糖尿病和代谢综合征相关的危险因素有关。膳食纤维的消费已被证明具有积极的代谢健康影响，例如通过增加饱腹感，降低血糖和胆固醇水平。这些作用可能与短链脂肪酸（SCFA）有关，特别是丙酸和丁酸，由结肠中膳食纤维的微生物降解形成，并通过其减少低度炎症的能力。研究膳食纤维是否会产生不同的SCFAs，是否会影响低脂和高脂饮食中的代谢风险标志物，使用传统大鼠模型，持续2周，4周和6周。常规大鼠被给予低脂或高脂饮食，持续2、4或6周，补充可发酵膳食纤维，产生不同的SCFA模式（果胶-乙酸;瓜尔胶-丙酸;或混合物-丁酸）。在每个实验期结束时，分析肝脏脂肪、胆固醇和甘油三酯、血清和盲肠SCFA、血浆胆固醇和炎性细胞因子。6周后分析盲肠微生物群。可发酵膳食纤维降低体重增加、肝脏脂肪、胆固醇和甘油三酯含量，并改变SCFAs的形成。高脂饮食主要减少SCFAs的形成，但经过较长的实验期后，丙酸和乙酸的形成恢复。在高脂饮食中，大鼠体内琥珀酸的浓度随时间增加，表明高脂饮食的有害影响。膳食纤维部分抵消了这些有害影响并减少了炎症。此外，瓜尔豆胶组拟杆菌的数量更高，而无纤维饮食组阿克曼氏菌的数量最高。
Obesity is linked to type 2 diabetes and risk factors associated to the metabolic syndrome. Consumption of dietary fibres has been shown to have positive metabolic health effects, such as by increasing satiety, lowering blood glucose and cholesterol levels. These effects may be associated with short-chain fatty acids (SCFAs), particularly propionic and butyric acids, formed by microbial degradation of dietary fibres in colon, and by their capacity to reduce low-grade inflammation. To investigate whether dietary fibres, giving rise to different SCFAs, would affect metabolic risk markers in low-fat and high-fat diets using a model with conventional rats for 2, 4 and 6 weeks. Conventional rats were administered low-fat or high-fat diets, for 2, 4 or 6 weeks, supplemented with fermentable dietary fibres, giving rise to different SCFA patterns (pectin – acetic acid; guar gum – propionic acid; or a mixture – butyric acid). At the end of each experimental period, liver fat, cholesterol and triglycerides, serum and caecal SCFAs, plasma cholesterol, and inflammatory cytokines were analysed. The caecal microbiota was analysed after 6 weeks. Fermentable dietary fibre decreased weight gain, liver fat, cholesterol and triglyceride content, and changed the formation of SCFAs. The high-fat diet primarily reduced formation of SCFAs but, after a longer experimental period, the formation of propionic and acetic acids recovered. The concentration of succinic acid in the rats increased in high-fat diets with time, indicating harmful effect of high-fat consumption. The dietary fibre partly counteracted these harmful effects and reduced inflammation. Furthermore, the number of Bacteroides was higher with guar gum, while noticeably that of Akkermansia was highest with the fibre-free diet.
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影响因子：
3.6
作者：
Berggren, AM;Nyman, EMGL;Bjorck, IME
通讯作者：
Bjorck, IME
影响因子：
3.8
作者：
Dandona, Paresh;Ghanim, Husam;Chaudhuri, Ajay
通讯作者：
Chaudhuri, Ajay
影响因子：
3.9
作者：
Backhed, Fredrik
通讯作者：
Backhed, Fredrik
影响因子：
4.2
作者：
Hara, H;Haga, S;Kiriyama, S
通讯作者：
Kiriyama, S
影响因子：
24.5
作者：
CUMMINGS, JH;POMARE, EW;MACFARLANE, GT
通讯作者：
MACFARLANE, GT