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Article: Lactobacillus rhamnosus GG and Oat Beta‐Glucan Regulated Fatty Acid Profiles Along the Gut‐Liver‐Brain Axis of Mice Fed with High Fat Diet and Demonstrated Antioxidant and Anti‐Inflammatory Potentials

TitleLactobacillus rhamnosus GG and Oat Beta‐Glucan Regulated Fatty Acid Profiles Along the Gut‐Liver‐Brain Axis of Mice Fed with High Fat Diet and Demonstrated Antioxidant and Anti‐Inflammatory Potentials
Authors
Keywordsfatty acid metabolism
hydroxyeicosatetraenoic acid
isoprostane
Lactobacillus rhamnosus GG
oat beta‐glucan
Issue Date2020
PublisherWiley - V C H Verlag GmbH & Co KGaA. The Journal's web site is located at http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1613-4133
Citation
Molecular Nutrition & Food Research, 2020, Epub 2020-08-11, p. article no. 2000566 How to Cite?
AbstractScope: This study takes a novel approach to investigate the anti‐inflammatory and antioxidant effects of prebiotic oat beta‐glucan (OAT) and the probiotic Lactobacillus rhamnosus GG (LGG) against high‐fat diets (HFD) by examining the fatty acid profiles in the gut‐liver‐brain axis. Method and Results: HFD‐fed C57BL/6N mice are supplemented with OAT and/or LGG for 17 weeks. Thereafter, mass spectrometry‐based targeted lipidomics is employed to quantify short‐chain fatty acids (SCFA), polyunsaturated fatty acids (PUFA), and oxidized PUFA products in the tissues. Acetate levels are suppressed by HFD in all tissues but reversed in the brain and liver by supplementation with LGG, OAT, or LGG + OAT, and in cecum content by LGG. The n‐6/n‐3 polyunsaturated fatty acid (PUFA) ratio is elevated by HFD in all tissues but is lowered by LGG and OAT in the cecum and the brain, and by LGG + OAT in the brain, suggesting the anti‐inflammatory property of LGG and OAT. LGG and OAT synergistically, but not individually attenuate the increase in non‐enzymatic oxidized products, indicating their synbiotic antioxidant property. Conclusion: The regulation of the fatty acid profiles by LGG and OAT, although incomplete, but demonstrates their anti‐inflammatory and antioxidant potentials in the gut‐liver‐brain axis against HFD.
Persistent Identifierhttp://hdl.handle.net/10722/285373
ISSN
2019 Impact Factor: 5.309
2015 SCImago Journal Rankings: 1.679

 

DC FieldValueLanguage
dc.contributor.authorYAU, YF-
dc.contributor.authorEl-Nezamy, H-
dc.contributor.authorGalano, JM-
dc.contributor.authorKUNDI, ZM-
dc.contributor.authorDurand, T-
dc.contributor.authorLee, JCY-
dc.date.accessioned2020-08-18T03:52:51Z-
dc.date.available2020-08-18T03:52:51Z-
dc.date.issued2020-
dc.identifier.citationMolecular Nutrition & Food Research, 2020, Epub 2020-08-11, p. article no. 2000566-
dc.identifier.issn1613-4125-
dc.identifier.urihttp://hdl.handle.net/10722/285373-
dc.description.abstractScope: This study takes a novel approach to investigate the anti‐inflammatory and antioxidant effects of prebiotic oat beta‐glucan (OAT) and the probiotic Lactobacillus rhamnosus GG (LGG) against high‐fat diets (HFD) by examining the fatty acid profiles in the gut‐liver‐brain axis. Method and Results: HFD‐fed C57BL/6N mice are supplemented with OAT and/or LGG for 17 weeks. Thereafter, mass spectrometry‐based targeted lipidomics is employed to quantify short‐chain fatty acids (SCFA), polyunsaturated fatty acids (PUFA), and oxidized PUFA products in the tissues. Acetate levels are suppressed by HFD in all tissues but reversed in the brain and liver by supplementation with LGG, OAT, or LGG + OAT, and in cecum content by LGG. The n‐6/n‐3 polyunsaturated fatty acid (PUFA) ratio is elevated by HFD in all tissues but is lowered by LGG and OAT in the cecum and the brain, and by LGG + OAT in the brain, suggesting the anti‐inflammatory property of LGG and OAT. LGG and OAT synergistically, but not individually attenuate the increase in non‐enzymatic oxidized products, indicating their synbiotic antioxidant property. Conclusion: The regulation of the fatty acid profiles by LGG and OAT, although incomplete, but demonstrates their anti‐inflammatory and antioxidant potentials in the gut‐liver‐brain axis against HFD.-
dc.languageeng-
dc.publisherWiley - V C H Verlag GmbH & Co KGaA. The Journal's web site is located at http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1613-4133-
dc.relation.ispartofMolecular Nutrition & Food Research-
dc.rightsThis is the peer reviewed version of the following article: [FULL CITE], which has been published in final form at [Link to final article using the DOI]. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.-
dc.subjectfatty acid metabolism-
dc.subjecthydroxyeicosatetraenoic acid-
dc.subjectisoprostane-
dc.subjectLactobacillus rhamnosus GG-
dc.subjectoat beta‐glucan-
dc.titleLactobacillus rhamnosus GG and Oat Beta‐Glucan Regulated Fatty Acid Profiles Along the Gut‐Liver‐Brain Axis of Mice Fed with High Fat Diet and Demonstrated Antioxidant and Anti‐Inflammatory Potentials-
dc.typeArticle-
dc.identifier.emailEl-Nezamy, H: elnezami@hkucc.hku.hk-
dc.identifier.emailLee, JCY: jettylee@hku.hk-
dc.identifier.authorityEl-Nezamy, H=rp00694-
dc.identifier.authorityLee, JCY=rp01511-
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1002/mnfr.202000566-
dc.identifier.pmid32780531-
dc.identifier.scopuseid_2-s2.0-85089537281-
dc.identifier.hkuros312968-
dc.identifier.volumeEpub 2020-08-11-
dc.identifier.spagearticle no. 2000566-
dc.identifier.epagearticle no. 2000566-
dc.publisher.placeGermany-

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