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Quitete FT, Teixeira AVS, Peixoto TC, Martins BC, Atella GC, Resende ADC, Mucci DDB, Martins F, Daleprane JB. Long-term exposure to polychlorinated biphenyl 126 induces liver fibrosis and upregulates miR-155 and miR-34a in C57BL/6 mice. PLoS One 2024; 19:e0308334. [PMID: 39133714 PMCID: PMC11318903 DOI: 10.1371/journal.pone.0308334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2024] [Accepted: 07/22/2024] [Indexed: 08/15/2024] Open
Abstract
Environmental pollutants, including polychlorinated biphenyls (PCBs), act as endocrine disruptors and impair various physiological processes. PCB 126 is associated with steatohepatitis, fibrosis, cirrhosis, and other hepatic injuries. These disorders can be regulated by microRNAs (miRNAs). Therefore, this study aimed to investigate the role of miRNAs in non-alcoholic fatty liver disease associated with exposure to PCB 126. Adult male C57BL/6 mice were exposed to PCB 126 (5 μmol/kg of body weight) for 10 weeks. The PCB group showed lipid accumulation in the liver in the presence of macro- and microvesicular steatosis and fibrosis with increased inflammatory and profibrotic gene expression, consistent with non-alcoholic steatohepatitis (NASH). PCB exposure also upregulated miR-155 and miR-34a, which induce the expression of proinflammatory cytokines and inflammation in the liver and reduce the expression of peroxisome proliferator-activated receptor α, which, in turn, impairs lipid oxidation and hepatic steatosis. Therefore, the present study showed that PCB 126 induced NASH via potential mechanisms involving miR-155 and miR-34a, which may contribute to the development of new diagnostic markers and therapeutic strategies.
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Affiliation(s)
- Fernanda Torres Quitete
- Department of Basic and Experimental Nutrition, Rio de Janeiro State University, Rio de Janeiro, Brazil
| | | | - Thamara Cherem Peixoto
- Department of Basic and Experimental Nutrition, Rio de Janeiro State University, Rio de Janeiro, Brazil
| | - Bruna Cadete Martins
- Department of Basic and Experimental Nutrition, Rio de Janeiro State University, Rio de Janeiro, Brazil
| | - Geórgia Correa Atella
- Medical Biochemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
| | | | - Daniela de Barros Mucci
- Department of Basic and Experimental Nutrition, Rio de Janeiro State University, Rio de Janeiro, Brazil
| | - Fabiane Martins
- Department of Basic and Experimental Nutrition, Rio de Janeiro State University, Rio de Janeiro, Brazil
- Department of Morphology, Federal University of Rio Grande do Norte, Rio Grande do Norte, Brazil
| | - Julio Beltrame Daleprane
- Department of Basic and Experimental Nutrition, Rio de Janeiro State University, Rio de Janeiro, Brazil
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2
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Coelho VS, Aguiar LL, Grancieri M, Lourenço JMP, Braga DP, Saraiva SH, Costa AGV, Silva PI. Incorporation of microencapsulated polyphenols from jabuticaba peel (Plinia spp.) into a dairy drink: stability, in vitro bioaccessibility, and glycemic response. Food Res Int 2024; 189:114567. [PMID: 38876609 DOI: 10.1016/j.foodres.2024.114567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 05/20/2024] [Accepted: 05/26/2024] [Indexed: 06/16/2024]
Abstract
This work incorporated bioactives extracted from jabuticaba peel in the form of concentrated extract (JBE) and microencapsulated powders with maltodextrin (MDP) and gum arabic (GAP) in a dairy drink, evaluating its stability, in vitro bioaccessibility, and glycemic response. We evaluated the pH, acidity, colorimetry, total phenolics and anthocyanins, antioxidant capacity, degradation kinetics and half-life of anthocyanins, bioaccessibility, and postprandial glycemic physicochemical characteristics response in healthy individuals. The drinks incorporated with polyphenols (JBE, GAP, and MDP) and the control dairy drink (CDD) maintained stable pH and acidity over 28 days. In color, the parameter a*, the most relevant to the study, was reduced for all formulations due to degradation of anthocyanins. Phenolic and antioxidant content remained constant. In bioaccessibility, we found that after the gastrointestinal simulation, there was a decrease in phenolics and anthocyanins in all formulations. In the glycemic response, we observed that the smallest incremental areas of glucose were obtained for GAP and JBE compared to CDD, demonstrating that polyphenols reduced glucose absorption. Then, the bioactives from jabuticaba peel, incorporated into a dairy drink, showed good storage stability and improved the product's functional aspects.
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Affiliation(s)
- Vinicius Serafim Coelho
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil
| | - Lara Louzada Aguiar
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil
| | - Mariana Grancieri
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil
| | | | | | - Sergio Henriques Saraiva
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil; Food Engineering Department, UFES, zip code: 29500-000, Alegre-ES, Brazil
| | - André Gustavo Vasconcelos Costa
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil; Pharmacy and Nutrition Department, UFES, zip code: 29500-000, Alegre-ES, Brazil
| | - Pollyanna Ibrahim Silva
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), zip code: 29500-000, Alegre-ES, Brazil; Food Engineering Department, UFES, zip code: 29500-000, Alegre-ES, Brazil.
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3
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Adolpho LF, Gomes MPO, Freitas GP, Bighetti-Trevisan RL, Ramos JIR, Campeoti GH, Zatta GC, Almeida ALG, Tarone AG, Marostica-Junior MR, Rosa AL, Beloti MM. Jaboticaba Peel Extract Attenuates Ovariectomy-Induced Bone Loss by Preserving Osteoblast Activity. BIOLOGY 2024; 13:526. [PMID: 39056719 PMCID: PMC11273516 DOI: 10.3390/biology13070526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2024] [Revised: 07/11/2024] [Accepted: 07/12/2024] [Indexed: 07/28/2024]
Abstract
Therapies to prevent osteoporosis are relevant since it is one of the most common non-communicable human diseases in the world and the most prevalent bone disorder in adults. Since jaboticaba peel extract (JPE) added to the culture medium enhanced the osteogenic potential of mesenchymal stem cells (MSCs) derived from osteoporotic rats, we hypothesized that JPE prevents the development of ovariectomy-induced osteoporosis. Ovariectomized rats were treated with either JPE (30 mg/kg of body weight) or its vehicle for 90 days, starting 7 days after the ovariectomy. Then, the femurs were subjected to microcomputed tomography and histological analyses, and the osteoblast and adipocyte differentiation of MSCs was evaluated. JPE attenuated ovariectomy-induced bone loss, as evidenced by higher bone volume/total volume and trabecular number, along with lower trabecular separation and bone marrow adiposity. These protective effects of JPE on bone tissue are due to its ability to prevent the imbalance between osteoblast and adipocyte differentiation of MSCs, since, compared with MSCs derived from ovariectomized rats treated with vehicle, MSCs treated with JPE exhibited higher gene and protein expression of osteogenic markers and extracellular matrix mineralization, as well as lower gene expression of adipogenic markers. These data highlight the potential therapeutic use of JPE to prevent osteoporosis.
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Affiliation(s)
- Letícia Faustino Adolpho
- Bone Research Lab, Ribeirão Preto School of Dentistry, University of São Paulo, Av do Café s/n, Ribeirão Preto 14040-904, SP, Brazil; (L.F.A.); (M.P.O.G.); (R.L.B.-T.); (J.I.R.R.); (G.H.C.); (G.C.Z.); (A.L.G.A.); (A.L.R.)
| | - Maria Paula Oliveira Gomes
- Bone Research Lab, Ribeirão Preto School of Dentistry, University of São Paulo, Av do Café s/n, Ribeirão Preto 14040-904, SP, Brazil; (L.F.A.); (M.P.O.G.); (R.L.B.-T.); (J.I.R.R.); (G.H.C.); (G.C.Z.); (A.L.G.A.); (A.L.R.)
| | - Gileade Pereira Freitas
- Department of Oral and Maxillofacial Surgery, School of Dentistry, Federal University of Goiás, Avenida Universitária, s/n—Setor Leste Universitário, Goiânia 74605-020, GO, Brazil;
| | - Rayana Longo Bighetti-Trevisan
- Bone Research Lab, Ribeirão Preto School of Dentistry, University of São Paulo, Av do Café s/n, Ribeirão Preto 14040-904, SP, Brazil; (L.F.A.); (M.P.O.G.); (R.L.B.-T.); (J.I.R.R.); (G.H.C.); (G.C.Z.); (A.L.G.A.); (A.L.R.)
| | - Jaqueline Isadora Reis Ramos
- Bone Research Lab, Ribeirão Preto School of Dentistry, University of São Paulo, Av do Café s/n, Ribeirão Preto 14040-904, SP, Brazil; (L.F.A.); (M.P.O.G.); (R.L.B.-T.); (J.I.R.R.); (G.H.C.); (G.C.Z.); (A.L.G.A.); (A.L.R.)
| | - Gabriela Hernandes Campeoti
- Bone Research Lab, Ribeirão Preto School of Dentistry, University of São Paulo, Av do Café s/n, Ribeirão Preto 14040-904, SP, Brazil; (L.F.A.); (M.P.O.G.); (R.L.B.-T.); (J.I.R.R.); (G.H.C.); (G.C.Z.); (A.L.G.A.); (A.L.R.)
| | - Guilherme Crepi Zatta
- Bone Research Lab, Ribeirão Preto School of Dentistry, University of São Paulo, Av do Café s/n, Ribeirão Preto 14040-904, SP, Brazil; (L.F.A.); (M.P.O.G.); (R.L.B.-T.); (J.I.R.R.); (G.H.C.); (G.C.Z.); (A.L.G.A.); (A.L.R.)
| | - Adriana Luisa Gonçalves Almeida
- Bone Research Lab, Ribeirão Preto School of Dentistry, University of São Paulo, Av do Café s/n, Ribeirão Preto 14040-904, SP, Brazil; (L.F.A.); (M.P.O.G.); (R.L.B.-T.); (J.I.R.R.); (G.H.C.); (G.C.Z.); (A.L.G.A.); (A.L.R.)
| | - Adriana Gadioli Tarone
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, Campinas 13083-862, SP, Brazil; (A.G.T.); (M.R.M.-J.)
| | - Mario Roberto Marostica-Junior
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, Campinas 13083-862, SP, Brazil; (A.G.T.); (M.R.M.-J.)
| | - Adalberto Luiz Rosa
- Bone Research Lab, Ribeirão Preto School of Dentistry, University of São Paulo, Av do Café s/n, Ribeirão Preto 14040-904, SP, Brazil; (L.F.A.); (M.P.O.G.); (R.L.B.-T.); (J.I.R.R.); (G.H.C.); (G.C.Z.); (A.L.G.A.); (A.L.R.)
| | - Marcio Mateus Beloti
- Bone Research Lab, Ribeirão Preto School of Dentistry, University of São Paulo, Av do Café s/n, Ribeirão Preto 14040-904, SP, Brazil; (L.F.A.); (M.P.O.G.); (R.L.B.-T.); (J.I.R.R.); (G.H.C.); (G.C.Z.); (A.L.G.A.); (A.L.R.)
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4
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Munir H, Alam H, Nadeem MT, Almalki RS, Arshad MS, Suleria HAR. Green banana resistant starch: A promising potential as functional ingredient against certain maladies. Food Sci Nutr 2024; 12:3787-3805. [PMID: 38873476 PMCID: PMC11167165 DOI: 10.1002/fsn3.4063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 02/14/2024] [Accepted: 02/21/2024] [Indexed: 06/15/2024] Open
Abstract
This review covers the significance of green banana resistant starch (RS), a substantial polysaccharide. The food industry has taken an interest in green banana flour due to its 30% availability of resistant starch and its approximately 70% starch content on a dry basis, making its use suitable for food formulations where starch serves as the base. A variety of processing techniques, such as heat-moisture, autoclaving, microwaving, high hydrostatic pressure, extrusion, ultrasound, acid hydrolysis, and enzymatic debranching treatments, have made significant advancements in the preparation of resistant starch. These advancements aim to change the structure, techno-functionality, and subsequently the physiological functions of the resistant starch. Green bananas make up the highest RS as compared to other foods and cereals. Many food processing industries and cuisines now have a positive awareness due to the functional characteristics of green bananas, such as their pasting, thermal, gelatinization, foaming, and textural characteristics. It is also found useful for controlling the rates of cancer, obesity, and diabetic disorders. Moreover, the use of GBRS as prebiotics and probiotics might be significantly proved good for gut health. This study aimed at the awareness of the composition, extraction and application of the green banana resistant starch in the future food products.
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Affiliation(s)
- Haroon Munir
- Department of Food Science, Faculty of Life SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Hamza Alam
- Department of Food Science, Faculty of Life SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Tahir Nadeem
- Department of Food Science, Faculty of Life SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Riyadh S. Almalki
- Department of Pharmacology and Toxicology, Faculty of PharmacyUmm AL‐Qura UniversityMakkahSaudi Arabia
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life SciencesGovernment College University FaisalabadFaisalabadPakistan
- Department of Agriculture and Food SystemsThe University of MelbourneMelbourneVictoriaAustralia
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Geraldi MV, de Souza ÁC, Norde MM, Berni PR, Reguengo LM, Geloneze B, Marostica MR. Jaboticaba peel improves postprandial glucose and inflammation: A randomized controlled trial in adults with metabolic syndrome. Nutr Res 2024; 125:36-49. [PMID: 38493538 DOI: 10.1016/j.nutres.2024.02.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 02/21/2024] [Accepted: 02/21/2024] [Indexed: 03/19/2024]
Abstract
The modulation of glucose metabolism through dietary sources has been recognized as 1 of the most sustainable approaches for preventing of cardiometabolic diseases. Although fibers and phenolic compounds derived from jaboticaba (Plinia jaboticaba) peel have demonstrated improvements in metabolic pathways in preclinical models, their beneficial effects in clinical trials remain to be fully determined. This study aimed to assess the impact of jaboticaba peel (JP) powder supplementation on glucose metabolism compared with a placebo in individuals with metabolic syndrome (MetS). A single-blind, parallel, randomized, placebo-controlled trial involving 49 individuals with MetS was conducted. Participants were assigned to receive either a JP supplement (15 g/day) or a matched placebo. Anthropometry measurements, body composition, blood pressure, metabolic and inflammatory parameters, and a mixed-meal tolerance test were assessed at weeks 0 and 5. Daily intake of JP improved the area under the curve of glucose (P = .025) and the interleukin-6 (IL-6) (P = .045). No significant time × treatment effects were observed for blood pressure, body weight, body composition, lipid metabolism, glucagon-like peptide-1, inflammatory cytokines (tumor necrosis factor-α, IL-1β), C-reactive protein, and insulin sensitivity and resistance indexes. JP supplementation may be a promising approach for managing MetS disorders, potentially by reducing the area under the curve for glucose and the proinflammatory cytokine IL-6. This research is registered at the Brazilian Registry of Clinical Trials (RBR-8wwq9t).
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Affiliation(s)
- Marina Vilar Geraldi
- Food Science and Nutrition Department, School of Food Engineering, The State University of Campinas, 13083-862, Campinas, São Paulo, Brazil.
| | - Ágatta Caroline de Souza
- Food Science and Nutrition Department, School of Food Engineering, The State University of Campinas, 13083-862, Campinas, São Paulo, Brazil
| | - Marina Maintinguer Norde
- Obesity and Comorbidities Research Center, State University of Campinas - UNICAMP, Campinas, Brazil
| | - Paulo Roberto Berni
- Food Science and Nutrition Department, School of Food Engineering, The State University of Campinas, 13083-862, Campinas, São Paulo, Brazil
| | - Lívia Mateus Reguengo
- Food Science and Nutrition Department, School of Food Engineering, The State University of Campinas, 13083-862, Campinas, São Paulo, Brazil
| | - Bruno Geloneze
- Laboratory of Investigation on Metabolism and Diabetes, Gastrocentro, University of Campinas, 13083-878, Campinas, São Paulo, Brazil
| | - Mario Roberto Marostica
- Food Science and Nutrition Department, School of Food Engineering, The State University of Campinas, 13083-862, Campinas, São Paulo, Brazil
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6
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Martins FF, Martins BC, Teixeira AVS, Ajackson M, Souza-Mello V, Daleprane JB. Brown Adipose Tissue, Batokines, and Bioactive Compounds in Foods: An Update. Mol Nutr Food Res 2024; 68:e2300634. [PMID: 38402434 DOI: 10.1002/mnfr.202300634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 12/20/2023] [Indexed: 02/26/2024]
Abstract
The discovery of metabolically active brown adipose tissue (BAT) in human adults and the worldwide increase in obesity and obesity-related chronic noncommunicable diseases (NCDs) has made BAT a therapeutic target in the last two decades. The potential of BAT to oxidize fatty acids rapidly and increase energy expenditure inversely correlates with adiposity, insulin and glucose resistance, and cardiovascular and metabolic diseases. Currently, BAT is recognized by a new molecular signature; several BAT-derived molecules that act positively on target tissues have been identified and collectively called batokines. Bioactive compounds present in foods are endowed with thermogenic properties that increase BAT activation signaling. Understanding the mechanisms that lead to BAT activation and the batokines secreted by it within the thermogenic state is fundamental for its recruitment and management of obesity and NCDs. This review contributes to recent updates on the morphophysiology of BAT, its endocrine role in obesity, and the main bioactive compounds present in foods involved in classical and nonclassical thermogenic pathways activation.
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Affiliation(s)
- Fabiane Ferreira Martins
- Laboratory for Studies of Interactions Between Nutrition and Genetics, LEING, Department of Basic and Experimental Nutrition, Rio de Janeiro State University, São Francisco Xavier 524, Rio de Janeiro, 20550900, Brazil
- Department of Morphology, Federal University of Rio Grande do Norte, Rio Grande do Norte, 59078-970, Brazil
| | - Bruna Cadete Martins
- Laboratory for Studies of Interactions Between Nutrition and Genetics, LEING, Department of Basic and Experimental Nutrition, Rio de Janeiro State University, São Francisco Xavier 524, Rio de Janeiro, 20550900, Brazil
| | - Ananda Vitoria Silva Teixeira
- Laboratory for Studies of Interactions Between Nutrition and Genetics, LEING, Department of Basic and Experimental Nutrition, Rio de Janeiro State University, São Francisco Xavier 524, Rio de Janeiro, 20550900, Brazil
| | - Matheus Ajackson
- Laboratory for Studies of Interactions Between Nutrition and Genetics, LEING, Department of Basic and Experimental Nutrition, Rio de Janeiro State University, São Francisco Xavier 524, Rio de Janeiro, 20550900, Brazil
| | - Vanessa Souza-Mello
- Laboratory of Morphometry, Metabolism and Cardiovascular Diseases, Biomedical Center, Institute of Biology, Rio de Janeiro State University, Rio de Janeiro, 205521031, Brazil
| | - Julio Beltrame Daleprane
- Laboratory for Studies of Interactions Between Nutrition and Genetics, LEING, Department of Basic and Experimental Nutrition, Rio de Janeiro State University, São Francisco Xavier 524, Rio de Janeiro, 20550900, Brazil
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Polyphenols-Gut Microbiota Interrelationship: A Transition to a New Generation of Prebiotics. Nutrients 2021; 14:nu14010137. [PMID: 35011012 PMCID: PMC8747136 DOI: 10.3390/nu14010137] [Citation(s) in RCA: 107] [Impact Index Per Article: 35.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 12/21/2021] [Accepted: 12/24/2021] [Indexed: 12/18/2022] Open
Abstract
The present review summarizes the studies carried out on this topic in the last five years. According to the new definitions, among all the compounds included in the group of prebiotics, polyphenols are probably the most important secondary metabolites produced by the plant kingdom. Many of these types of polyphenols have low bioavailability, therefore reaching the colon in unaltered form. Once in the colon, these compounds interact with the intestinal microbes bidirectionally by modulating them and, consequently, releasing metabolites. Despite much research on various metabolites, little is known about the chemistry of the metabolic routes used by different bacteria species. In this context, this review aims to investigate the prebiotic effect of polyphenols in preclinical and clinical studies, highlighting that the consumption of polyphenols leads to an increase in beneficial bacteria, as well as an increase in the production of valuable metabolites. In conclusion, there is much evidence in preclinical studies supporting the prebiotic effect of polyphenols, but further clinical studies are needed to investigate this effect in humans.
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Soares E, Soares AC, Trindade PL, Monteiro EB, Martins FF, Forgie AJ, Inada KOP, de Bem GF, Resende A, Perrone D, Souza-Mello V, Tomás-Barberán F, Willing BP, Monteiro M, Daleprane JB. Jaboticaba (Myrciaria jaboticaba) powder consumption improves the metabolic profile and regulates gut microbiome composition in high-fat diet-fed mice. Biomed Pharmacother 2021; 144:112314. [PMID: 34634561 DOI: 10.1016/j.biopha.2021.112314] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 09/30/2021] [Accepted: 10/05/2021] [Indexed: 12/24/2022] Open
Abstract
The consumption of a high-fat diet can cause metabolic syndrome and induces host gut microbial dysbiosis and non-alcoholic fatty liver disease (NAFLD). We evaluated the effect of polyphenol-rich jaboticaba peel and seed powder (JPSP) on the gut microbial community composition and liver health in a mouse model of NAFLD. Three-month-old C57BL/6 J male mice, received either a control (C, 10% of lipids as energy, n = 16) or high-fat (HF, 50% of lipids as energy, n = 64) diet for nine weeks. The HF mice were randomly subdivided into four groups (n = 16 in each group), three of which (HF-J5, HF-J10, and HF-J15) were supplemented with dietary JPSP for four weeks (5%, 10%, and 15%, respectively). In addition to attenuating weight gain, JPSP consumption improved dyslipidemia and insulin resistance. In a dose-dependent manner, JPSP consumption ameliorated the expression of hepatic lipogenesis genes (AMPK, SREBP-1, HGMCoA, and ABCG8). The effects on the microbial community structure were determined in all JPSP-supplemented groups; however, the HF-J10 and HF-J15 diets led to a drastic depletion in the species of numerous bacterial families (Bifidobacteriaceae, Mogibacteriaceae, Christensenellaceae, Clostridiaceae, Dehalobacteriaceae, Peptococcaceae, Peptostreptococcaceae, and Ruminococcaceae) compared to the HF diet, some of which represented a reversal of increases associated with HF. The Lachnospiraceae and Enterobacteriaceae families and the Parabacteroides, Sutterella, Allobaculum, and Akkermansia genera were enriched more in the HF-J10 and HF-J15 groups than in the HF group. In conclusion, JPSP consumption improved obesity-related metabolic profiles and had a strong impact on the microbial community structure, thereby reversing NAFLD and decreasing its severity.
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Affiliation(s)
- Elaine Soares
- Laboratory for studies of Interactions between Nutrition and Genetics, LEING, Department of Basic and Experimental Nutrition, Rio de Janeiro State University, Rio de Janeiro, Brazil
| | - Aruanna C Soares
- Laboratory for studies of Interactions between Nutrition and Genetics, LEING, Department of Basic and Experimental Nutrition, Rio de Janeiro State University, Rio de Janeiro, Brazil
| | - Patricia Leticia Trindade
- Laboratory for studies of Interactions between Nutrition and Genetics, LEING, Department of Basic and Experimental Nutrition, Rio de Janeiro State University, Rio de Janeiro, Brazil
| | - Elisa B Monteiro
- Laboratory for studies of Interactions between Nutrition and Genetics, LEING, Department of Basic and Experimental Nutrition, Rio de Janeiro State University, Rio de Janeiro, Brazil
| | - Fabiane F Martins
- Laboratory of Morphometry, Metabolism, and Cardiovascular Disease, Biomedical Center, Institute of Biology, Rio de Janeiro State University, Rio de Janeiro, Brazil
| | - Andrew J Forgie
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Kim O P Inada
- Laboratory for studies of Interactions between Nutrition and Genetics, LEING, Department of Basic and Experimental Nutrition, Rio de Janeiro State University, Rio de Janeiro, Brazil
| | - Graziele F de Bem
- Laboratory of Cardiovascular Pharmacology and Medicinal Plants, Department of Pharmacology, Rio de Janeiro State University, Rio de Janeiro, Brazil
| | - Angela Resende
- Laboratory of Cardiovascular Pharmacology and Medicinal Plants, Department of Pharmacology, Rio de Janeiro State University, Rio de Janeiro, Brazil
| | - Daniel Perrone
- Laboratório de Bioquímica Nutricional e de Alimentos, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528 A, 21941-909 Rio de Janeiro, Brazil
| | - Vanessa Souza-Mello
- Laboratory of Morphometry, Metabolism, and Cardiovascular Disease, Biomedical Center, Institute of Biology, Rio de Janeiro State University, Rio de Janeiro, Brazil
| | - Francisco Tomás-Barberán
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, 30100 Campus de Espinardo, Murcia, Spain
| | - Benjamin P Willing
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Mariana Monteiro
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Julio B Daleprane
- Laboratory for studies of Interactions between Nutrition and Genetics, LEING, Department of Basic and Experimental Nutrition, Rio de Janeiro State University, Rio de Janeiro, Brazil.
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9
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Rosado CP, Rosa VHC, Martins BC, Soares AC, Almo A, Monteiro EB, Mulder ADRP, Moura-Nunes N, Daleprane JB. Green banana flour supplementation improves obesity-associated systemic inflammation and regulates gut microbiota profile in mice fed high-fat diets. Appl Physiol Nutr Metab 2021; 46:1469-1475. [PMID: 34192478 DOI: 10.1139/apnm-2021-0288] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
This study evaluated the effect of green banana flour (GBF) consumption on obesity-related conditions in mice fed high-fat diets. GBF was prepared using stage 1 green banana pulp, which was dehydrated and milled. Mice were fed a control diet (n = 20; 10% of energy from lipids) or a high-fat diet (n = 20; 50% of energy from lipids). After 10 weeks, mice were divided into 4 groups based on feed: standard chow (SC; n = 10), standard with 15% GBF (SB; n = 10), high-fat diet (HF; n = 10) and high-fat diet with 15% GBF (HFB; n = 10) for 4 weeks. HFB exhibited lower gains in body weight (-21%; p < 0.01) and in all fat pads (p < 0.01) compared with the HF group. SC, SB, and HFB showed smaller retroperitoneal white adipose tissue diameters (p < 0.001). SB and HFB-treated mice showed lower levels of leptin, IL-6, and TNF-α compared with the SC and HF groups (p < 0.01). In the GBF-fed groups, there was a reduction in the abundance of Firmicutes (SB: -22%; HFB: -23%) and an increase in Bacteroidetes (SB: +25%; HFB: +29%) compared with their counterparts. We demonstrated that GBF consumption attenuated inflammation and improved metabolic status, adipose tissue remodeling, and the gut microbiota profile of obese mice. Novelty: Green banana flour (GBF) consumption, rich in resistant starch, regulates body weight in mice fed high-fat diets. GBF consumption improves fat pad distribution in mice fed high-fat diets. GBF improves obesity-associated systemic inflammation and regulates gut microbiota profile in mice fed high-fat diets.
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Affiliation(s)
- Carolyne Pimentel Rosado
- Laboratory for Studies of Interactions between Nutrition and Genetics, LEING, Department of Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University, R. São Francisco Xavier, 524, Pav. João Lyra Filho, 12° andar, Bloco F, sala 12.150, Rio de Janeiro 20550-900, Brazil
| | - Victor Hugo Cordeiro Rosa
- Laboratory for Studies of Interactions between Nutrition and Genetics, LEING, Department of Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University, R. São Francisco Xavier, 524, Pav. João Lyra Filho, 12° andar, Bloco F, sala 12.150, Rio de Janeiro 20550-900, Brazil
| | - Bruna Cadete Martins
- Laboratory for Studies of Interactions between Nutrition and Genetics, LEING, Department of Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University, R. São Francisco Xavier, 524, Pav. João Lyra Filho, 12° andar, Bloco F, sala 12.150, Rio de Janeiro 20550-900, Brazil
| | - Aruanna Cajaty Soares
- Laboratory for Studies of Interactions between Nutrition and Genetics, LEING, Department of Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University, R. São Francisco Xavier, 524, Pav. João Lyra Filho, 12° andar, Bloco F, sala 12.150, Rio de Janeiro 20550-900, Brazil
| | - André Almo
- Laboratory for Studies of Interactions between Nutrition and Genetics, LEING, Department of Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University, R. São Francisco Xavier, 524, Pav. João Lyra Filho, 12° andar, Bloco F, sala 12.150, Rio de Janeiro 20550-900, Brazil
| | - Elisa Bernardes Monteiro
- Laboratory for Studies of Interactions between Nutrition and Genetics, LEING, Department of Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University, R. São Francisco Xavier, 524, Pav. João Lyra Filho, 12° andar, Bloco F, sala 12.150, Rio de Janeiro 20550-900, Brazil
| | - Alessandra da Rocha Pinheiro Mulder
- Laboratory for Studies of Interactions between Nutrition and Genetics, LEING, Department of Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University, R. São Francisco Xavier, 524, Pav. João Lyra Filho, 12° andar, Bloco F, sala 12.150, Rio de Janeiro 20550-900, Brazil
| | - Nathália Moura-Nunes
- Laboratory of Food Science, Department of Basic and Experimental Nutrition, Nutrition Institute, Rio de Janeiro State University, R. São Francisco Xavier, 524, Pav. João Lyra Filho, 12° andar, Bloco F, sala 12.143, Rio de Janeiro 20550-900, Brazil
| | - Julio Beltrame Daleprane
- Laboratory for Studies of Interactions between Nutrition and Genetics, LEING, Department of Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University, R. São Francisco Xavier, 524, Pav. João Lyra Filho, 12° andar, Bloco F, sala 12.150, Rio de Janeiro 20550-900, Brazil
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