Abstract
This study tested the hypothesis that naturally and industrially produced trans-fatty acids can exert distinct effects on metabolic parameters and on gut microbiota of rats. Wistar rats were randomized into three groups according to the diet: CONT-control, with 5% soybean oil and normal amount of fat; HVF-20% of hydrogenated vegetable fat (industrial); and RUM-20% of ruminant fat (natural). After 53 days of treatment, serum biochemical markers, fatty acid composition of liver, heart and adipose tissue, histology and hepatic oxidative parameters, as well as gut microbiota composition were evaluated. HVF diet intake reduced triglycerides (≈ 39.39%) and VLDL levels (≈ 39.49%). Trans-fatty acids levels in all tissue were higher in HVF group. However, RUM diet intake elevated amounts of anti-inflammatory cytokine IL-10 (≈ 14.7%) compared to CONT, but not to HVF. Furthermore, RUM intake led to higher concentrations of stearic acid and conjugated linoleic acid in all tissue; this particular diet was associated with a hepatoprotective effect. The microbial gut communities were significantly different among the groups. Our results show that ruminant fat reversed the hepatic steatosis normally caused by high fat diets, which may be related to the remodelling of the gut microbiota and its anti-inflammatory potential.
Highlights
This study tested the hypothesis that naturally and industrially produced trans-fatty acids can exert distinct effects on metabolic parameters and on gut microbiota of rats
With the globalisation of food industries, there has been an increase in the availability of processed food products containing high amounts of hydrogenated vegetable fat (HVF), rich in industriallyproduced trans-fatty acids[1]
Energy efficiency increased from 20 g LW/Mcal observed in control diet (CONT) fed rats up to 23 g LW/Mcal for ruminant fat (RUM) and 28 g LW/Mcal for HVF fed rats
Summary
This study tested the hypothesis that naturally and industrially produced trans-fatty acids can exert distinct effects on metabolic parameters and on gut microbiota of rats. With the globalisation of food industries, there has been an increase in the availability of processed food products containing high amounts of hydrogenated vegetable fat (HVF), rich in industriallyproduced trans-fatty acids (iTFA)[1]. The negative effects on human health associated with iTFAs ingestion have been demonstrated since the 1990s by studies on cardiovascular risk indicators, such as increased LDL cholesterol, reduced HDL cholesterol, compromised endothelial function, and increased inflammation[7,8,9] These negative effects of iTFAs consumption have been associated with imbalance in the gut microbiota leading to d ysbiosis[10,11]. Vaccenic acid (C18:1t11) and its rumenic acid derivative (CLA-c9t11) have shown positive effects on lipid and glucose metabolism, reflecting in lower cardiovascular r isk[12,13]
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