Interesterified palm oil leads to distinct variation in the intestinal microbiota of mice

IF 4.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Penélope Lacrísio dos Reis Menta , Alexander Umanets , Josiane Erica Miyamoto , Beatriz Piatezzi Siqueira , Adilson Sartoratto , Letícia Ignácio-Souza , Adriana Souza Torsoni , Marcio Alberto Torsoni , Raquel Franco Leal , Adriane Elisabete Costa Antunes , Marciane Milanski
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Abstract

Interesterified fat (IF) has been established as a substitute for trans-fat in ultra-processed foods. Preclinical studies have demonstrated that IF increases intestinal barrier permeability and bacterial translocation, but it is still unknown its impacts on the intestinal microbiota. Thus, this study aimed to evaluate if IF modulates the intestinal microbiota and the production of short-chain fatty acids (SCFAs) by the intestinal bacteria of male Swiss mice fed control or high-fat diet, with or without IF. Animals were divided into groups that received anormolipidic control diet (10% of calories from lipids) or high-fat diet (45% of calories from lipids) containing unmodified fat or IF, both obtained from palm oil: CT (Control diet); ICT (Interesterified Control diet); HF (High-fat diet); IHF (Interesterified High-fat diet) for eight weeks. Fecal samples were collected directly from the animals' colons for processing. The SCFA production was analyzed by gas chromatography. For microbiota diversity, bioinformatics analysis was carried out. Significant differences in microbiota composition at the phylum level were not observed between diet groups. However, a reduction in abundance of the Lactobacillus and Enterococcus genera, and an increase in the Peptococcus genus were found in high-fat diet groups. Interestingly, in the normolipid diet group with IF (ICT group), the animals showed microbiota composition similar to those found in animals that consumed high-fat diets. These alterations negatively interfered with the production of acetate and butyrate and may influence intestinal homeostasis and compromise metabolism. This study opens important discussions about the physiological impact of IF in health.

Abstract Image

酯化棕榈油导致小鼠肠道微生物群发生明显变化
酯化脂肪(IF)已被确立为超加工食品中反式脂肪的替代品。临床前研究表明,酯化脂肪会增加肠道屏障的通透性和细菌转运,但其对肠道微生物群的影响尚不清楚。因此,本研究旨在评估 IF 是否会调节肠道微生物群,以及雄性瑞士小鼠肠道细菌产生的短链脂肪酸(SCFAs)。动物被分为两组,分别摄入含有未经改良的脂肪或 IF(均取自棕榈油)的异构脂质控制饮食(10% 的热量来自脂质)或高脂肪饮食(45% 的热量来自脂质):CT(对照组饮食);ICT(酯化对照组饮食);HF(高脂肪饮食);IHF(酯化高脂肪饮食),连续八周。直接从动物结肠收集粪便样本进行处理。用气相色谱法分析 SCFA 的产生。对于微生物群的多样性,则进行了生物信息学分析。没有观察到不同饮食组的微生物群组成在门类水平上存在显著差异。不过,在高脂饮食组中,乳酸杆菌属和肠球菌属的数量减少,而肽球菌属的数量增加。有趣的是,在正常脂质饮食组和中频饮食组(ICT 组)中,动物的微生物群组成与摄入高脂肪饮食的动物相似。这些改变对乙酸盐和丁酸盐的产生产生了负面干扰,可能会影响肠道平衡并损害新陈代谢。这项研究为探讨中链脂肪酸对健康的生理影响提供了重要依据。
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来源期刊
Food Bioscience
Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍: Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.
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