Addition of inulin to a moderately high-carbohydrate diet reduces hepatic lipogenesis and plasma triacylglycerol concentrations in humans

Letexier, Dominique; Diraison, Frédérique; Beylot, M.

doi:10.1093/ajcn/77.3.559

Cited by 211 publications

(155 citation statements)

References 40 publications

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“…Hepatic lipogenesis and TAG synthesis is involved in nonalcoholic fatty liver disease . On the other hand, hepatic TAG synthesis is decreased by OFS in rats, and also in healthy human volunteers (Delzenne & Williams, 2002;Letexier et al, 2003). It would therefore be important to assess a 'dynamic' analysis of fatty acid metabolism through tracer methodology in NASH patients receiving OFS, to approach the biochemical mechanism underlying this effect.…”

Section: Resultsmentioning

confidence: 99%

Effects of oligofructose on glucose and lipid metabolism in patients with nonalcoholic steatohepatitis: results of a pilot study

et al. 2005

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Objective: In experimental animals, recent results suggest that the addition of inulin-type fructans such as oligofructose (OFS) in the diet decreases triacylglycerol accumulation in the liver tissue. Therefore, we have investigated the effect of daily ingestion of OFS in seven patients with nonalcoholic steatohepatitis (NASH), confirmed by liver biopsies. Design: They received 16 g/day OFS or maltodextrine (placebo) for 8 weeks in a randomized double-blind crossover design. Energy intake, body composition, liver steatosis and blood parameters were analysed after 4 and 8 weeks of dietary supplementation. Results: Compared to placebo, OFS decreased significantly serum aminotransferases, aspartate aminotransferase after 8 weeks, and insulin level after 4 weeks, but this could not be related to significant effect on plasma lipids. Conclusion: This pilot study supports the putative interest of OFS in the management of liver diseases associated with abnormal lipid accumulation in humans.

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Section: Resultsmentioning

confidence: 99%

Effects of oligofructose on glucose and lipid metabolism in patients with nonalcoholic steatohepatitis: results of a pilot study

et al. 2005

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“…This merits further investigation. While the doses used in animal studies are not directly transposable to human nutrition, several reports have demonstrated that ingestion of fructo-oligosaccharides at the dose of 5 to 20 g/day are sufficient to promote prebiotic [37][38][39][40] and physiological effects [41][42][43][44].…”

Section: Discussionmentioning

confidence: 99%

Selective increases of bifidobacteria in gut microflora improve high-fat-diet-induced diabetes in mice through a mechanism associated with endotoxaemia

et al. 2007

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Aims/hypothesis Recent evidence suggests that a particular gut microbial community may favour occurrence of the metabolic diseases. Recently, we reported that high-fat (HF) feeding was associated with higher endotoxaemia and lower Bifidobacterium species (spp.) caecal content in mice. We therefore tested whether restoration of the quantity of caecal Bifidobacterium spp. could modulate metabolic endotoxaemia, the inflammatory tone and the development of diabetes. Methods Since bifidobacteria have been reported to reduce intestinal endotoxin levels and improve mucosal barrier function, we specifically increased the gut bifidobacterial content of HF-diet-fed mice through the use of a prebiotic (oligofructose [OFS]). Results Compared with normal chow-fed control mice, HF feeding significantly reduced intestinal Gram-negative and Gram-positive bacteria including levels of bifidobacteria, a dominant member of the intestinal microbiota, which is seen as physiologically positive. As expected, HF-OFS-fed mice had totally restored quantities of bifidobacteria. HFfeeding significantly increased endotoxaemia, which was normalised to control levels in HF-OFS-treated mice. Multiple-correlation analyses showed that endotoxaemia significantly and negatively correlated with Bifidobacterium spp., but no relationship was seen between endotoxaemia and any other bacterial group. Finally, in HF-OFS-treated-mice, Bifidobacterium spp. significantly and positively correlated with improved glucose tolerance, glucose-induced insulin secretion and normalised inflammatory tone (decreased endotoxaemia, plasma and adipose tissue proinflammatory cytokines). Conclusions/interpretation Together, these findings suggest that the gut microbiota contribute towards the pathophysiological regulation of endotoxaemia and set the tone of inflammation for occurrence of diabetes and/or obesity. Thus, it would be useful to develop specific strategies for modifying gut microbiota in favour of bifidobacteria to prevent the deleterious effect of HF-diet-induced metabolic diseases.

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“…Thus, bread is recommended in moderation for diabetic and obese individuals. Studies have shown that besides these population groups, low glycemic index food should be recommended for those harboring heart disease as well as for healthy individuals, as it contributes to better sensitivity to insulin, which it is an important factor concerning the reduction of diabetes development risk (Caruso, Menezes, 2000;Letexier et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread

Brasil

Silveira

Salgado

et al. 2011

Braz. J. Pharm. Sci.

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The present work evaluated the effect of the addition of inulin on sensory, nutritional and physical parameters of white bread. Three formulations containing 0%, 6% and 10% of inulin were produced. Physical analyses of mass, volume, specific volume, density, centesimal composition, glycemic index (GI) and qualitative descriptive sensory analyses, were carried out. The reduction in bread volume seen with 10% inulin was higher than that reported in the literature. Bread weight did not differ statistically. There was an 85% reduction in fat content for bread with 6% inulin and 86% for bread containing 10% inulin. Glycemic index in bread containing 10% inulin was lower than bread with 6% inulin and equal to inulin-free bread. A level of 6% inulin added to bread was regarded to yield good sensory quality.Uniterms: Inulin/effect of application. White bread/analysis. Fat/substitutes. Foods/ sensory analyse.O presente trabalho avaliou o efeito da adição de inulina sobre os parâmetros sensoriais, nutricionais e físicos do pão branco. Foram desenvolvidas três formulações contendo 0%, 6% e10% de inulina. Foram realizadas análises físicas de massa, volume, volume específico, densidade, composição centesimal, índice glicêmico (IG) e análise sensorial descritiva quantitativa. A redução do volume do pão contendo 10% de inulina foi maior que os dados da literatura. O peso do pão não diferiu estatisticamente. Houve uma redução de 85% do teor de gordura do pão com 6% de inulina e 86% para o pão com 10% de inulina. O índice glicêmico obtido no pão com 10% de inulina foi menor do que o com 6% de inulina e igual ao sem inulina. O pão adicionado de 6% de inulina foi tido como de boa qualidade sensorial.Unitermos: Inulina/efeitos da adição. Pão branco/análise. Gordura/substitutos. Alimentos/análise sensorial.

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Addition of inulin to a moderately high-carbohydrate diet reduces hepatic lipogenesis and plasma triacylglycerol concentrations in humans

Cited by 211 publications

References 40 publications

Effects of oligofructose on glucose and lipid metabolism in patients with nonalcoholic steatohepatitis: results of a pilot study

Effects of oligofructose on glucose and lipid metabolism in patients with nonalcoholic steatohepatitis: results of a pilot study

Selective increases of bifidobacteria in gut microflora improve high-fat-diet-induced diabetes in mice through a mechanism associated with endotoxaemia

Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread

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