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Specific WheatFractions InfluenceHepatic FatMetabolism inDiet-Induced ObeseMice Daniela GräfKarolin WeitkunatAndreas Dötsch2019 год

Specific Wheat Fractions Influence Hepatic Fat Metabolism in Diet-Induced Obese Mice
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Полный текстСтраница публикацииПубликация в OpenAlex
Аннотация: Low whole grain consumption is a risk factor for the development of non-communicable diseases such as type 2 diabetes. Dietary fiber and phytochemicals are bioactive grain compounds, which could be involved in mediating these beneficial effects. These compounds are not equally distributed in the wheat grain, but are enriched in the bran and aleurone fractions. As little is known on physiological effects of different wheat fractions, the aim of this study was to investigate this aspect in an obesity model. For twelve weeks, C57BL/6J mice were fed high-fat diets (HFD), supplemented with one of four wheat fractions: whole grain flour, refined white flour, bran, or aleurone. The different diets did not affect body weight, however bran and aleurone decreased liver triglyceride content, and increased hepatic n-3 polyunsaturated fatty acid (PUFA) concentrations. Furthermore, lipidomics analysis revealed increased PUFA concentration in the lipid classes of phosphatidylcholine (PC), PC-ether, and phosphatidylinositol in the plasma of mice fed whole grain, bran, and aleurone supplemented diets, compared to refined white flour. Furthermore, bran, aleurone, and whole grain supplemented diets increased microbial α-diversity, but only bran and aleurone increased the cecal concentrations of short-chain fatty acids. The effects on hepatic lipid metabolism might thus at least partially be mediated by microbiota-dependent mechanisms.
Год издания: 2019
Авторы: Daniela Gräf, Karolin Weitkunat, Andreas Dötsch, Gerhard Liebisch, Maik Döring, Ralf Krüger, Dominic Stoll, Elisabeth Vatareck, Elena von Coburg, Gunnar Loh, Bernhard Watzl
Издательство: Multidisciplinary Digital Publishing Institute
Источник: Nutrients
Ключевые слова: Liver Disease Diagnosis and Treatment, Diet and metabolism studies, Food composition and properties
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