Orange Peel Compound Plant Beverage improving nonalcoholic fatty liver disease through anti-inflammatory and antioxidant factors and gut microbiota in rat model

Abstract

This study aimed to observe the improvement effect of the homemade plant-based beverage “Orange Peel Compound Plant Beverage” on a rat model of non-alcoholic fatty liver disease. In the animal study, the rats were divided into three groups, namely the normal diet group(Con), the non-alcoholic fatty liver model high-fat diet group(NAFLD), and the orange peel compound plant beverage intervention group(OPCPB), which were regularly housed under the same conditions except for the chow, and blood and feces were collected after 5 weeks of the OPCPB intervention. Blood is used to detect anti-inflammatory and antioxidant factors to observe the effect of the OPCPB intervention on these factors; feces samples were subjected to 16S rDNA high-throughput sequencing to observe the effect of the OPCPB intervention on the gut microbiota. The results demonstrated that the OPCPB had a strong improvement effect on high-fat diet-induced hepatic fat accumulation and dyslipidemia (reduction of TG, T-CHO, and fat in the liver; an increase in HDL-C), pro-inflammatory cytokine release(a decrease in IL-6 and TNF-α) after 5 weeks of intervention. At the same time, the OPCPB is amenable to enhanced oxidative resistance (an increase in GSH and SOD) and improved liver function (a decrease in AST). In particular, the OPCPB modulated the relative abundance of gut microbiota such as Allobaculum, Dubosiella, Bifidobacterium, and Faecalibaculum, and decreased the relative abundance of Mammaliicoccus. These results suggest that the OPCPB improves NAFLD and may provide an effective tool and theoretical basis for disease prevention and intervention.