Effects of resveratrol on gut microbiota and fat storage in a mouse model with high-fat-induced obesity

Abstract

Recent studies have investigated the anti-obesity effect of resveratrol, but the pathways through which resveratrol resists obesity are not clear. In the present study, we hypothesize that resveratrol exerts anti-obesity effects that are likely mediated by mechanisms of regulating gut microbes, and in turn, improving fat storage and metabolism. Gut microbes, glucose and lipid metabolism in high-fat diet (HF) mice in vivo are investigated after resveratrol treatment. Several biochemical markers are measured. Fluorescence in situ hybridization and flow cytometry are used to monitor and quantify the changes in gut microbiota. The key genes related to fat storage and metabolism in the liver and visceral adipose tissues are measured by real-time PCR. The results show that resveratrol (200 mg per kg per day) significantly lowers both body and visceral adipose weights, and reduces blood glucose and lipid levels in HF mice. Resveratrol improves the gut microbiota dysbiosis induced by the HF diet, including increasing the Bacteroidetes-to-Firmicutes ratios, significantly inhibiting the growth of Enterococcus faecalis, and increasing the growth of Lactobacillus and Bifidobacterium. Furthermore, resveratrol significantly increases the fasting-induced adipose factor (Fiaf, a key gene negatively regulated by intestinal microbes) expression in the intestine. Resveratrol significantly decreases mRNA expression of Lpl, Scd1, Ppar-γ, Acc1, and Fas related to fatty acids synthesis, adipogenesis and lipogenesis, which may be driven by increased Fiaf expression. The Pearson's correlation coefficient shows that there is a negative correlation between the body weight and the ratios of Bacteroidetes-to-Firmicutes. Therefore, resveratrol mediates the composition of gut microbes, and in turn, through the Fiaf signaling pathway, accelerates the development of obesity.

Reshaping faecal gut microbiota composition by the intake of trans-resveratrol and quercetin in high-fat sucrose diet-fed rats

“…The dosage used in the current experiment for resveratrol and quercetin was effective to decrease insulin levels and also, to improve insulin sensitivity, these findings support results from previous studies describing resveratrol and quercetin as potential candidates for the treatment of metabolic diseases such as insulin resistance [30,31]. To our knowledge, few studies have explored the effects of pure resveratrol and quercetin consumption alone or combined, on resident microbiota composition in order to find a possible association between their beneficial properties in the host and specific gut microbial modifications [55]. In contrast, there is strong evidence supporting the role of gut microbiota in several metabolic functions [56].…”

Piceatannol Lowers the Blood Glucose Level in Diabetic Mice

“…Resveratrol has been reported to reduce the body weight of HFD-fed mice 6,7) via AMPK activation, 5) sirtuin activation, 6) adipogenesis inhibition, 7) or improvement of microbiota dysbiosis. 19) Piceatannol is relatively less well studied, although one report showed that piceatannol inhibits adipogenesis of 3T3-L1 preadipocytes. 20) Therefore, piceatannol is expected to also reduce the body weight of HFD-fed mice; however, there has been no in vivo study conducted to confirm this.…”

Food Additives and Contaminants: Effects on Human Gut Microbiota—A Review

“…In another work, Qiao et al [61] found that resveratrol ameliorated the dysbiosis in the GM of mice induced by a high-fat diet. Specific effects included an increase in the FBR, significant inhibition of the growth of Enterococcus faecalis, and increased growth of Lactobacillus and Bifidobacterium.…”

“…Flavonols [57], quercetin [58,59], catechin and puerarin [59], anthocyanins [47], ellagitannins [60], resveratrol [61] and trans-resveratrol [58] are all reported to impact the activities of the GM. Quercetin supplementation resulted in an altered composition of the GM at different taxonomic levels, including the FBR and inhibiting the growth of bacterial species associated with diet-induced obesity, such as Erysipelotrichaceae, Bacillus spp., and Eubacterium cylindroides [58].…”