Dietary Intake of Fructooligosaccharides Protects against Metabolic Derangements Evoked by Chronic Exposure to Fructose or Galactose in Rats
Artikel i vetenskaplig tidskrift, 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

cytokines

inflammation

liver lipid accumulation

advanced glycation end-products

Författare

Fidele Almasri

Universität Hohenheim

Debora Collotta

Universita degli Studi di Torino

Eleonora Aimaretti

Universita degli Studi di Torino

Nadine Sus

Universität Hohenheim

Manuela Aragno

Universita degli Studi di Torino

Federica Dal Bello

Universita degli Studi di Torino

Carola Eva

Universita degli Studi di Torino

Raffaella Mastrocola

Universita degli Studi di Torino

Rikard Landberg

Chalmers, Life sciences, Livsmedelsvetenskap

Jan Frank

Universität Hohenheim

Massimo Collino

Universita degli Studi di Torino

Molecular Nutrition and Food Research

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

Vol. 68 4 2300476

Ämneskategorier

Livsmedelsvetenskap

Näringslära

DOI

10.1002/mnfr.202300476

PubMed

38158337

Mer information

Senast uppdaterat

2024-03-09