Jaboticaba berry peel intake increases short chain fatty acids production and prevent hepatic steatosis in mice fed high-fat diet

Abstract

In this study, a preventive model was proposed to check whether the intake of Myrciaria jaboticaba berry peel (MJP) could avoid harmful effects caused by a high-fat diet. The intake of the high-fat diet supplemented with MJP (HM mice) down-regulated pro-inflammatory cytokines in adipose tissue and prevented adipose tissue growth and accumulation. In addition, the intake of the high-fat diet supplemented with MJP prevented weight gain, increased the excretion of triglycerides, reduced hepatic steatosis area and stimulated the production of short chain fatty acids (SCFA) by the large intestinal microbiota. Furthermore, hepatic mRNA PPAR-α level was lowered in non-fasted animals of the HM mice, indicating lower oxidation of both fatty acids and lipotoxic metabolites by the liver. In conclusion, MJP intake induces higher production of the gut SCFA, compounds known to counteract obesity markers, as shown by the lowering of adipose tissue inflammation, weight gain, dyslipidemia and hepatic steatosis.