Fermented pineapple juice consumption limits metabolic disorders associated to sugary drinks on high-fat diet-fed mice.

Abstract

Lactic acid fermentation modulates the composition of food, leading to changes in safety, sensory and nutritional properties. The effects of lactic fermented pineapple juice supplementation on energetic metabolism of high-fat diet (HFD) fed mice were compared with either water (control), sweetened water, bacteria in sweetened water and pineapple juice supplementation. Drink consumption and body weight were measured during the six weeks of experiment, whereas glycaemia and lipid content were determined at the beginning and at the end of the experiment. Total energy intake was similar between all groups though the volume of juice consumed was lower than that of sweetened waters. Weight gain was higher for mice provided with sugary drinks (5.65±1.32 g to 7.74±2.98 g) compared to water (4.68±0.93 g). The fermented pineapple juice was less detrimental to blood carbohydrate regulation than other sugary drinks. Triglyceride and total cholesterol content were not modified following fermented juice or water consumption, contrarily to other sugary drinks. Whatever the drink, intestinal permeability was preserved. Lactic acid bacterium (LAB) population in feces was not affected by the beverage but species composition was modified. From a health perspective, fermented pineapple juice was preferable to other sugary drinks to limit metabolic disorders related to HFD. This article is protected by copyright. All rights reserved.