Propionate. Anti-obesity and satiety enhancing factor?

Arora, Tulika; Sharma, Rajkumar; Frost, Gary

doi:10.1016/j.appet.2011.01.016

Cited by 173 publications

(103 citation statements)

References 62 publications

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“…Indeed, plasma BHBA levels were raised considerably in the Butyrate group as expected, which confirmed experimental ketosis. This had a direct effect on DMI, which was substantially lower in the Butyrate group; the effects of high SCFA levels on increasing satiety and decreasing appetite have been documented previously (Arora et al, 2011;Lin et al, 2012). And although supplemental butyrate had no effect on daily milk production, milk fat, or milk protein, the efficiency of milk production was higher in the Butyrate cows.…”

Section: Physiological Parametersmentioning

confidence: 84%

Butyrate-Mediated Genomic Changes Involved in Non-Specific Host Defenses, Matrix Remodeling and the Immune Response in the Rumen Epithelium of Cows Afflicted With Subacute Ruminal Acidosis

Dionissopoulos

Laarman

AlZahal

et al. 2013

American Journal of Animal and Veterinary Sciences

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Subacute Ruminal Acidosis (SARA) is a disorder in cattle which can lead to chronic inflammation in the rumen epithelium, known as rumenitis. Butyrate has been shown to attenuate some of the detrimental effects of inflammatory gastroenteral disorders but the molecular mechanisms mediated by butyrate have not been defined. The objective of this study was to define the inflammatory-related genomic changes responsible for the beneficial effects of butyrate. Experimentally, 16 fistulated dairy cows at mid-lactation were fed a SARA-inducing (45% non-fiber carbohydrate) diet beginning 2 days before the beginning of treatment and continuing throughout the experiment. Cows were then evenly divided into treatment groups where a carrier with (n = 8) or without (n = 8) supplemental butyrate (2.5% initial DM intake) was deposited into the rumen daily for 7 days. The minimum rumen pH was higher in cows with supplemental butyrate (4.96±0.09 to 5.20±0.05, p = 0.040), but mean pH, maximum pH and the duration for which rumen pH was below 5.6 was unaffected. Free plasma Lipopolysaccharide (LPS) concentration was unaffected by treatment as was the concentration of Serum Amyloid A (SAA), although the LPS Binding Protein (LBP) concentration was increased by the addition of butyrate to the rumen (6.91±0.29 to 7.93±0.29 µg mL −1 , p = 0.024). Of the rumen Short Chain Fatty Acids (SCFA) tested, only butyrate showed a pronounced treatment effect, rising from 8.60±0.94 to 21.60±0.94 mM (p≤0.0001). Plasma Beta-Hydroxybutyrate (BHBA) concentration also increased (799.50±265.24 to 3261.63±265.24 µM, p≤0.001). Butyrate infusion did not affect milk parameters (total fat, lactose, total protein and LOS); however, when related to dry matter intake, milk production efficiency was increased (p = 0.035). Microarray and qRT-PCR analyses of rumen papillae biopsies collected on day 7 found that butyrate administration affected (p≤0.05) the expression of genes involved in Non-Specific Host Defense (NSHD), Remodeling or adaptation (RM) and Immune Response (IR). Of the 49 genes tested by qRT-PCR, 9 (LCN2, MMP1, MUC16, GPX2, CSTA, FUT1, SERPINE2, BCAM, RAC3) were upregulated, 20 (MTOR, AKIRIN2, NFKBIZ, NFKB2, ACVR2A, LAMB1, FRS2, PPARD, LBP, NEDD4L, SGK1, DEDD2, MAP3K8, PARD6B, PLIN2, ADA, HPGD, FMO5, BMP6, TCHH) were downregulated and 20 were unchanged due to butyrate administration in the proximal gastrointestinal tract. AJAVSThese results demonstrate the potential protective effect and molecular mechanisms involved in a novel butyrate treatment for inflammatory gastrointestinal conditions.

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Section: Physiological Parametersmentioning

confidence: 84%

Butyrate-Mediated Genomic Changes Involved in Non-Specific Host Defenses, Matrix Remodeling and the Immune Response in the Rumen Epithelium of Cows Afflicted With Subacute Ruminal Acidosis

Dionissopoulos

Laarman

AlZahal

et al. 2013

American Journal of Animal and Veterinary Sciences

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“…Propionate also has potential health-promoting effects that include anti-lipogenic, cholesterollowering, anti-inflammatory and anti-carcinogenic action (Hosseini et al, 2011;Vinolo et al, 2011). Furthermore, the potential role of propionate in enhancing satiety (Arora et al, 2011) is of increasing interest given the rising incidence of obesity across the world. Recent proteomic work suggests that some of the effects of propionate at the cellular level differ from the action of butyrate (Kilner et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Phylogenetic distribution of three pathways for propionate production within the human gut microbiota

et al. 2014

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Propionate is produced in the human large intestine by microbial fermentation and may help maintain human health. We have examined the distribution of three different pathways used by bacteria for propionate formation using genomic and metagenomic analysis of the human gut microbiota and by designing degenerate primer sets for the detection of diagnostic genes for these pathways. Degenerate primers for the acrylate pathway (detecting the lcdA gene, encoding lactoylCoA dehydratase) together with metagenomic mining revealed that this pathway is restricted to only a few human colonic species within the Lachnospiraceae and Negativicutes. The operation of this pathway for lactate utilisation in Coprococcus catus (Lachnospiraceae) was confirmed using stable isotope labelling. The propanediol pathway that processes deoxy sugars such as fucose and rhamnose was more abundant within the Lachnospiraceae (based on the pduP gene, which encodes propionaldehyde dehydrogenase), occurring in relatives of Ruminococcus obeum and in Roseburia inulinivorans. The dominant source of propionate from hexose sugars, however, was concluded to be the succinate pathway, as indicated by the widespread distribution of the mmdA gene that encodes methylmalonyl-CoA decarboxylase in the Bacteroidetes and in many Negativicutes. In general, the capacity to produce propionate or butyrate from hexose sugars resided in different species, although two species of Lachnospiraceae (C. catus and R. inulinivorans) are now known to be able to switch from butyrate to propionate production on different substrates. A better understanding of the microbial ecology of short-chain fatty acid formation may allow modulation of propionate formation by the human gut microbiota.

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“…Beta glucan was fermented by intestinal microbiota and 257 significantly increased propionate giving an acetate:propionate:butyrate production ratio of 258 51:32:17 which was considered as propionate-rich (Hughes et al, 2008). It has been 259 demonstrated that phenolic acid metabolites and short chain fatty acids decreased the levels 260 of reactive oxygen species, modified gut microbial balance and promote satiety 261 (Beloborodova et al, 2012;Parkar et al, 2013;Arora et al, 2011). The incorporation of 262 propionate in foods could induce hypophagic effects through inhibition of cholesterol 263 synthesis, reduced lipolysis and delayed gastric emptying rate (Arora et al, 2011).…”

Section: Discussion 198mentioning

confidence: 99%

“…It has been 259 demonstrated that phenolic acid metabolites and short chain fatty acids decreased the levels 260 of reactive oxygen species, modified gut microbial balance and promote satiety 261 (Beloborodova et al, 2012;Parkar et al, 2013;Arora et al, 2011). The incorporation of 262 propionate in foods could induce hypophagic effects through inhibition of cholesterol 263 synthesis, reduced lipolysis and delayed gastric emptying rate (Arora et al, 2011). Hence, 264 thirdly, the addition of beta glucan in bread will increase the level of propionate by the action 265 of gut microbiota and promoting greater satiety.…”

Section: Discussion 198mentioning

confidence: 99%

Combined effects of added beta glucan and black tea in breads on starch functionality

Jalil

Edwards

Combet

et al. 2015

International Journal of Food Sciences and Nutrition

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1Bread and tea are usually consumed separately but there may be different food matrix 2 interactions and changes in starch characteristics when they are combined in bread. This 3 study developed breads (white bread, WF; black tea, BT; beta glucan, βG; beta glucan plus 4 black tea, βGBT) and determined their starch functionalities. Breads were developed using a 5 standard baking recipe and determined their starch characteristics. There was no significant 6 difference in starch hydrolysis between BT and WF but βGBT reduced early (10 min) starch 7 hydrolysis compared with βG. The starch granules in βG and βGBT were elliptical and 8 closely packed together. These results suggest that the addition of beta glucan and black tea 9 to bread preserved the elliptical starch granules and lowered short-term starch hydrolysis. 10 11 12 13

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Propionate. Anti-obesity and satiety enhancing factor?

Cited by 173 publications

References 62 publications

Butyrate-Mediated Genomic Changes Involved in Non-Specific Host Defenses, Matrix Remodeling and the Immune Response in the Rumen Epithelium of Cows Afflicted With Subacute Ruminal Acidosis

Butyrate-Mediated Genomic Changes Involved in Non-Specific Host Defenses, Matrix Remodeling and the Immune Response in the Rumen Epithelium of Cows Afflicted With Subacute Ruminal Acidosis

Phylogenetic distribution of three pathways for propionate production within the human gut microbiota

Combined effects of added beta glucan and black tea in breads on starch functionality

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