High-fat diet reduces the formation of butyrate, but increases succinate, inflammation, liver fat and cholesterol in rats, while dietary fibre counteracts these effects.
Abstract | INTRODUCTION: OBJECTIVE: 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. MATERIAL AND METHODS: RESULTS AND DISCUSSION: 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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Authors | Greta Jakobsdottir, Jie Xu, Göran Molin, Siv Ahrné, Margareta Nyman |
Journal | PloS one
(PLoS One)
Vol. 8
Issue 11
Pg. e80476
( 2013)
ISSN: 1932-6203 [Electronic] United States |
PMID | 24236183
(Publication Type: Journal Article, Research Support, Non-U.S. Gov't)
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Chemical References |
- Butyrates
- Chemokine CCL2
- Dietary Fiber
- Fatty Acids, Volatile
- Pectins
- Cholesterol
- Succinic Acid
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Topics |
- Animals
- Body Weight
- Butyrates
(blood, metabolism)
- Chemokine CCL2
(blood)
- Cholesterol
(blood, metabolism)
- Colon
(metabolism, microbiology)
- Diet
- Diet, High-Fat
(adverse effects)
- Dietary Fiber
(metabolism)
- Fatty Acids, Volatile
(blood, metabolism)
- Inflammation
(metabolism)
- Liver
(metabolism, pathology)
- Male
- Microbiota
- Organ Size
- Pectins
(metabolism)
- Rats
- Succinic Acid
(blood, metabolism)
- Time Factors
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