Dietary Intake of Fructooligosaccharides Protects against Metabolic Derangements Evoked by Chronic Exposure to Fructose or Galactose in Rats
Journal article, 2024

ScopeDiets rich in fat and sugars evoke chronic low-grade inflammation, leading to metabolic derangements. This study investigates the impact of fructose and galactose, two commonly consumed simple sugars, on exacerbation of the harmful effects caused by high fat intake. Additionally, the potential efficacy of fructooligosaccharides (FOS), a fermentable dietary fiber, in counteracting these effects is examined.Methods and resultsMale Sprague-Dawley rats (six/group) are fed 8 weeks as follows: control 5% fat diet (CNT), 20% fat diet (FAT), FAT+10% FOS diet (FAT+FOS), FAT+25% galactose diet (FAT+GAL), FAT+GAL+10% FOS diet (FAT+GAL+FOS), FAT+25% fructose diet (FAT+FRU), FAT+FRU+10% FOS diet (FAT+FRU+FOS). The dietary manipulations tested do not affect body weight gain, blood glucose, or markers of systemic inflammation whereas significant increases in plasma concentrations of triacylglycerols, cholesterol, aspartate aminotransferase, and alanine aminotrasferase are detected in both FAT+FRU and FAT+GAL compared to CNT. In the liver and skeletal muscle, both sugars induce significant accumulation of lipids and advanced glycation end-products (AGEs). FOS supplementation prevents these impairments.ConclusionThis study extends the understanding of the deleterious effects of a chronic intake of simple sugars and demonstrates the beneficial role of the prebiotic FOS in dampening the sugar-induced metabolic impairments by prevention of lipid and AGEs accumulation. This rat trial shows the detrimental effects of two commonly consumed simple sugars, fructose and galactose, when added to a fat-enriched diet, as is common in modern Western nutrition. Protective effects of fermentable dietary fiber (FOS) supplementation due to reduced accumulation of AGEs, that are harmful compounds formed when protein or fat combine with sugar, are observed.image

blood lipids



liver lipid accumulation

advanced glycation end-products


Fidele Almasri

University of Hohenheim

Debora Collotta

University of Turin

Eleonora Aimaretti

University of Turin

Nadine Sus

University of Hohenheim

Manuela Aragno

University of Turin

Federica Dal Bello

University of Turin

Carola Eva

University of Turin

Raffaella Mastrocola

University of Turin

Rikard Landberg

Chalmers, Life Sciences, Food and Nutrition Science

Jan Frank

University of Hohenheim

Massimo Collino

University of Turin

Molecular Nutrition and Food Research

1613-4125 (ISSN) 1613-4133 (eISSN)

Vol. 68 4 2300476

Subject Categories

Food Science

Nutrition and Dietetics





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3/9/2024 4