Articles producció científica> Ciències Mèdiques Bàsiques

Influence of Dietary Inulin on Fecal Microbiota, Cardiometabolic Risk Factors, Eicosanoids, and Oxidative Stress in Rats Fed a High-Fat Diet

  • Identification data

    Identifier: imarina:9287665
  • Authors:

    Miralles-Pérez B
    Nogués MR
    Sánchez-Martos V
    Fortuño-Mar À
    Ramos-Romero S
    Torres JL
    Ponomarenko J
    Amézqueta S
    Zhang X
    Romeu M
  • Others:

    Author, as appears in the article.: Miralles-Pérez B; Nogués MR; Sánchez-Martos V; Fortuño-Mar À; Ramos-Romero S; Torres JL; Ponomarenko J; Amézqueta S; Zhang X; Romeu M
    Department: Ciències Mèdiques Bàsiques
    URV's Author/s: Miralles Pérez, Bernat / Nogués Llort, Maria Rosa / Romeu Ferran, Marta / Sánchez Martos, Vanessa
    Keywords: Obesity Lipid peroxidation Insulin-resistance Insulin resistance Gut microbiota Glucose intolerance Fatty liver Endogenous antioxidants Dyslipidemia plasma lipid peroxidation insulin resistance induced obesity gut microbiota glucose intolerance glucose gene-expression fiber fatty liver endogenous antioxidants dyslipidemia catalase assay acid
    Abstract: The present study examined the influence of inulin on fecal microbiota, cardiometabolic risk factors, eicosanoids, and oxidative stress in rats on a high-fat (HF) diet. Thirty-six male Wistar–Kyoto rats were divided into three dietary groups: standard diet, HF diet, and HF diet + Inulin diet. After 10 weeks, the HF + Inulin diet promoted high dominance of a few bacterial genera including Blautia and Olsenella in feces while reducing richness, diversity, and rarity compared to the HF diet. These changes in fecal microbiota were accompanied by an increased amount of propionic acid in feces. The HF + Inulin diet decreased cardiometabolic risk factors, decreased the amount of the eicosanoids 11(12)-EET and 15-HETrE in the liver, and decreased oxidative stress in blood compared to the HF diet. In conclusion, increasing consumption of inulin may be a useful nutritional strategy to protect against the onset of obesity and its associated metabolic abnormalities by means of modulation of gut microbiota.
    Thematic Areas: Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: bernat.miralles@urv.cat vanessa.sanchez@urv.cat mariarosa.nogues@urv.cat marta.romeu@urv.cat vanessa.sanchez@urv.cat bernat.miralles@urv.cat
    Author identifier: 0000-0003-1294-7069 0000-0003-4626-5672 0000-0002-2131-1858 0000-0003-1294-7069
    Record's date: 2023-02-23
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.mdpi.com/2304-8158/11/24/4072
    Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Foods. 11 (24):
    APA: Miralles-Pérez B; Nogués MR; Sánchez-Martos V; Fortuño-Mar À; Ramos-Romero S; Torres JL; Ponomarenko J; Amézqueta S; Zhang X; Romeu M (2022). Influence of Dietary Inulin on Fecal Microbiota, Cardiometabolic Risk Factors, Eicosanoids, and Oxidative Stress in Rats Fed a High-Fat Diet. Foods, 11(24), -. DOI: 10.3390/foods11244072
    Article's DOI: 10.3390/foods11244072
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2022
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Food Science & Technology,Health (Social Science),Health Professions (Miscellaneous),Microbiology,Plant Science
    Obesity
    Lipid peroxidation
    Insulin-resistance
    Insulin resistance
    Gut microbiota
    Glucose intolerance
    Fatty liver
    Endogenous antioxidants
    Dyslipidemia
    plasma
    lipid peroxidation
    insulin resistance
    induced obesity
    gut microbiota
    glucose intolerance
    glucose
    gene-expression
    fiber
    fatty liver
    endogenous antioxidants
    dyslipidemia
    catalase
    assay
    acid
    Plant science
    Microbiology
    Health professions (miscellaneous)
    Health (social science)
    Food science & technology
    Food science
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