三种不同的油类通过驱动肠道微生物群改善高氟日粮诱导的脂质代谢紊乱

IF 1.8 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Meiying Lai, Yilin Liu, Xianjing Han, Yihan Chen, Bin Liu, Feng Zeng
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引用次数: 0

摘要

五味子油(SO)、鱼油(FO)和沙棘油(SIO)能调节高脂饮食引起的肥胖,但对肠道微生物群的影响及其机制仍不清楚。本研究旨在找出三种油介导的肠道微生物群对脂质代谢的不同影响。与高脂饮食(HFD)组相比,SO、FO和SIO能减少小鼠脂肪量的积累,降低血清和肝脏生化指标的水平。通过 16S rRNA 基因高通量测序确定了对小鼠肠道微生物群的调节作用。在干预组中,优势菌属 Caulobacter、Acetatifactor 和 Mucispirillum 得到了富集。SO、SIO和FO能明显降低肝脏中白细胞介素6、核因子-kappa B、肿瘤坏死因子-α、甾醇调节元件结合蛋白1c、FAS和HMGCR的表达,上调酰辅酶A氧化酶1和A乙酰转移酶的表达,并调节产热。SO、SIO和FO通过与脂肪合成、胆固醇合成、炎症、能量消耗、肠道菌群结构、有益菌数量和肠道多样性相关的基因表达,对脂质代谢产生全面影响。基于这些结果,SO、SIO 和 FO 可作为功能性食品来驱动肠道微生物群的有益变化,进而调节脂质代谢紊乱:脂质代谢紊乱导致的肥胖相关疾病推动了减肥药物市场的快速发展。然而,减肥药对人体的副作用也让广大消费者忧心忡忡。能够调节脂质代谢紊乱和膳食性肥胖的天然油脂产品提供了一种替代品。Schizochytrium sp. L.油(SO)、鱼油(FO)和沙棘油(SIO)富含优质不饱和脂肪酸,不适合高温烹饪,但可用于低温烹饪和调味品等。SO、FO 和 SIO 可用于开发功能性食品,以减少脂质代谢紊乱。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Three different oils improve HFD-induced lipid metabolism disorders via driving gut microbiota

Three different oils improve HFD-induced lipid metabolism disorders via driving gut microbiota

Three different oils improve HFD-induced lipid metabolism disorders via driving gut microbiota

Schizochytrium sp. L. oil (SO), fish oil (FO), and sacha inchi oil (SIO) can regulate high-fat diet-induced obesity, but the effect on gut microbiota and the mechanism remain unclear. This study aimed to find out the different effects of the three oils mediated the gut microbiota on lipid metabolism. In comparison with the high-fat diet (HFD) group, SO, FO, and SIO could reduce fat mass accumulation and decrease the levels of the serum and liver biochemical parameters in mice. The regulatory effect on gut microbiota in mice is determined by 16S rRNA gene high-throughput sequencing. Caulobacter, Acetatifactor, and Mucispirillum as dominant bacterial genus are enriched in intervention groups. SO, SIO, and FO could distinctly decrease interleukin 6, nuclear factor-kappa B, tumor necrosis factor-alpha, sterol regulatory element-binding protein 1c, FAS, and HMGCR expressions in liver, upregulate the expression of acyl-coenzyme A oxidase 1 and A acetyltransferases and regulate the thermogenesis. SO, SIO, and FO has a comprehensive impact on lipid metabolism by the expression of genes related to fat synthesis, cholesterol synthesis, inflammation, energy consumption, the structure of intestinal flora, abundance of beneficial bacteria, and intestinal diversity. Based on these results, SO, SIO, and FO may be used as functional food to drive beneficial changes in gut microbiota and then regulate the lipid metabolism disorders.

Practical Applications: Obesity-related diseases caused by lipid metabolism disorders have driven the rapid development of the diet drug market. However, the side effects of diet drugs on the human body also make the majority of consumers worried. Natural oil products that regulate lipid metabolism disorders and dietary obesity provide a substitute. Schizochytrium sp. L. oil (SO), fish oil (FO), and sacha inchi oil (SIO) are rich in high-quality unsaturated fatty acids and are not suitable for high temperature cooking but can be eaten in low temperature cooking and sauces and so on. SO, FO, and SIO can be used to develop functional food that could reduce lipid metabolism disorders.

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来源期刊
CiteScore
5.50
自引率
0.00%
发文量
101
审稿时长
6-16 weeks
期刊介绍: The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects. Following is a selection of subject areas which are of special interest to EJLST: Animal and plant products for healthier foods including strategic feeding and transgenic crops Authentication and analysis of foods for ensuring food quality and safety Bioavailability of PUFA and other nutrients Dietary lipids and minor compounds, their specific roles in food products and in nutrition Food technology and processing for safer and healthier products Functional foods and nutraceuticals Lipidomics Lipid structuring and formulations Oleochemistry, lipid-derived polymers and biomaterials Processes using lipid-modifying enzymes The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).
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