Colonic fermentation from lactulose inhibits lipolysis in overweight subjects

Ferchaud‐Roucher, Véronique; Pouteau, Etienne; Piloquet, Hugues; Zaïr, Yassine; Krempf, Michel

doi:10.1152/ajpendo.00430.2004

Cited by 48 publications

(35 citation statements)

References 23 publications

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“…SCFA may modulate insulin sensitivity by reducing fatty acid flux (38)(39)(40). Feeding fermentable fiber reduces serum FFA concentrations (41)(42)(43). In the present study, sows fed the KF diet had an increase in plasma concentrations of acetic acid, butyric acid, and total SCFA and a decrease in the plasma concentration of FFA.…”

Section: Discussionsupporting

confidence: 50%

Inclusion of Konjac Flour in the Gestation Diet Changes the Gut Microbiota, Alleviates Oxidative Stress, and Improves Insulin Sensitivity in Sows

Tan

Wei

et al. 2016

Appl Environ Microbiol

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Although dietary fibers contribute to health and physiology primarily via the fermentative actions of the gut microbiota of the hosts, few studies have focused on how these interactions influence the metabolic status of sows. Here, the effects of inclusion of konjac flour (KF) in a gestation diet on oxidative stress status, insulin sensitivity, and gut microbiota were investigated to elucidate the correlation between the microbiota and metabolic changes in sows. Sows were assigned to either control or 2.2% KF dietary treatment during gestation. The gut microbiota population in sows during gestation and lactation was assessed by 16S rRNA gene sequencing. The oxidative stress parameters, homeostasis model assessment (HOMA) values, and fatty acids in the blood of sows were also assessed. Compared to the control diet group, KF significantly reduced the serum levels of reactive oxygen species (ROS) and 8-hydroxy-deoxyguanosine (8-OHdG) but increased the serum concentrations of glutathione peroxidase (GSH-Px) in sows on day 1 in lactation. Additionally, sows in the KF group had a lower HOMA insulin resistance value but a higher HOMA insulin sensitivity (HOMA-IS) value. KF induced changes in the gut microbial composition at the phylum and genus levels. The increased relative abundances of Akkermansia and Roseburia in the KF group were positively correlated with the HOMA-IS. Overall, dietary KF alleviated oxidative stress and improved insulin sensitivity of sows, and the changes in the gut microbiota in response to KF may have been correlated with the host metabolism response. IMPORTANCETo date, the effect of dietary fiber on metabolism responses and gut microbiota in sows has not been investigated. Here, KF supplementation of a gestation diet in sows was found to alleviate oxidative stress and to improve insulin sensitivity. Pyrosequencing analysis revealed that KF treatment induces changes in the gut microbiota composition at the phylum and genus levels. Moreover, the changes of gut microbiota in response to KF may be correlated with the host metabolism response.

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Section: Discussionsupporting

confidence: 50%

Inclusion of Konjac Flour in the Gestation Diet Changes the Gut Microbiota, Alleviates Oxidative Stress, and Improves Insulin Sensitivity in Sows

Tan

Wei

et al. 2016

Appl Environ Microbiol

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“…Increased IL-6 and decreased adiponectin concentrations from an excess of adipose tissue may have a convergent increased effect on FFA (Esposito et al, 2003a) that affects insulin sensitivity negatively (Trowell, 1975). Soluble fibre is fermented by anaerobic bacteria in the colon to short-chain fatty acids (Cummings and Englyst, 1987) including acetate, which inhibits serum FFA release from adipocytes (Scheppach et al, 1988;Ferchaud-Roucher et al, 2005), resulting in an increased insulin sensitivity (Trowell, 1975). It is possible that the resultant lower insulin levels can reduce the amount of IL-6 produced as shown in vitro (Vicennati et al, 2002) and in vivo (Krogh-Madsen et al, 2004) and thus subsequently CRP.…”

Section: Discussionmentioning

confidence: 99%

The effects of dietary fibre on C-reactive protein, an inflammation marker predicting cardiovascular disease

2009

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Background: C-reactive protein (CRP), a sensitive marker of inflammation, is an independent predictor of future cardiovascular disease (CVD), which is a major cause of death worldwide. In epidemiological trials, high-fibre intakes have consistently been associated with reduction in CVD risk and CRP levels. Objective: The objective of this study was to assess the influence of dietary fibre (DF) on CRP in clinical trials. Data sources: Databases were searched from the earliest record to April 2008 and supplemented by crosschecking reference lists of relevant publications. Study selection: Human adult intervention trials, at least 2 weeks in duration, with an increased and measurable consumption of DF were included and rated for quality. Data synthesis: Seven clinical trials were included, and six of these reported significantly lower CRP concentrations of 25-54% with increased DF consumption with dosages ranging between 3.3-7.8 g/MJ. The seventh trial with psyllium fibre supplementation failed to lower CRP levels significantly in overweight/obese individuals. Weight loss and altered fatty acid intakes were present in most of the studies. Conclusions: In the presence of weight loss and modified saturated, monounsaturated and polyunsaturated fat intakes, significantly lower CRP concentrations (k25-54%) are seen with increased fibre consumption (X3.3 g/MJ). Mechanisms are inconclusive but may involve the effect of DF on weight loss, and/or changes in the secretion, turnover or metabolism of insulin, glucose, adiponectin, interleukin-6, free fatty acids and triglycerides. Clinical studies of high-and low-fibre diets are needed to explore the potential favourable effects as observed epidemiologically, and to understand individual susceptibility to its antiinflammatory effect and long-term cardiovascular reduction.

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“…Furthermore, it has been demonstrated in human studies that elevating the fermentable fibre component of the diet raises SCFA levels in the peripheral blood (61,(91)(92)(93) , particularly concentrations of acetate. Circulating SCFA have been shown to interact with different peripheral organ and tissue sites.…”

Section: Scfa and Leptin Secretionmentioning

confidence: 99%

Control of appetite and energy intake by SCFA: what are the potential underlying mechanisms?

2014

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In recent years, there has been a renewed interest in the role of dietary fibre in obesity management. Much of this interest stems from animal and human studies which suggest that an increased intake of fermentable fibre can suppress appetite and improve weight management. A growing number of reports have demonstrated that the principal products of colonic fermentation of dietary fibre, SCFA, contribute to energy homeostasis via effects on multiple cellular metabolic pathways and receptor-mediated mechanisms. In particular, over the past decade it has been identified that a widespread receptor system exists for SCFA. These G-protein-coupled receptors, free fatty acid receptor (FFAR) 2 and FFAR3 are expressed in numerous tissue sites, including the gut epithelium and adipose tissue. Investigations using FFAR2-or FFAR3-deficient animal models suggest that SCFAmediated stimulation of these receptors enhances the release of the anorectic hormones peptide tyrosine tyrosine and glucagon-like peptide-1 from colonic L cells and leptin from adipocytes. In addition, the SCFA acetate has recently been shown to have a direct role in central appetite regulation. Furthermore, the SCFA propionate is a known precursor for hepatic glucose production, which has been reported to suppress feeding behaviour in ruminant studies through the stimulation of hepatic vagal afferents. The present review therefore proposes that an elevated colonic production of SCFA could stimulate numerous hormonal and neural signals at different organ and tissue sites that would cumulatively suppress short-term appetite and energy intake.Colonic fermentation: SCFA: Appetite: Gut hormone: Obesity Recent longitudinal studies highlight that adults increase body weight gradually through middle age, with an average annual weight gain of approximately 0·5 kg (1,2) . This accumulation of body weight has resulted in an increased prevalence of obesity and its associated co-morbidities, as obesity incidence rates are now above 20 % in most Western countries and represent a major public health burden (3) . As a result, interventions that can be safely applied at the population level to prevent long-term weight gain would have major benefits to public health. It has been suggested that gradual adult weight gain can be the result of only a small habitual positive energy balance of 209·2-418·4 kJ/d (50-100 kcal/d) (4) . Consequently, an improved understanding of the hormonal and neuronal signals that control appetite regulation may facilitate the development of novel dietary strategies that supress energy intake and oppose a positive energy balance and long-term weight gain.Epidemiological and experimental studies have consistently highlighted an inverse association between dietary fibre intake and body weight gain (5)(6)(7) . Furthermore, an increased intake of dietary fibre has been associated with improved appetite regulation (8) , thus making high-fibre diets an attractive strategy to reduce obesity levels. The current definition of dietary fibre (9) encompasses a ...

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Colonic fermentation from lactulose inhibits lipolysis in overweight subjects

Cited by 48 publications

References 23 publications

Inclusion of Konjac Flour in the Gestation Diet Changes the Gut Microbiota, Alleviates Oxidative Stress, and Improves Insulin Sensitivity in Sows

Inclusion of Konjac Flour in the Gestation Diet Changes the Gut Microbiota, Alleviates Oxidative Stress, and Improves Insulin Sensitivity in Sows

The effects of dietary fibre on C-reactive protein, an inflammation marker predicting cardiovascular disease

Control of appetite and energy intake by SCFA: what are the potential underlying mechanisms?

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