High-fiber basil seed flour reduces insulin resistance and hepatic steatosis in high-fat diet mice

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY NPJ Science of Food Pub Date : 2024-11-08 DOI:10.1038/s41538-024-00329-z
Camila Farías, Camila Cisternas, Angie Caicedo, Lorena Mercado, Rodrigo Valenzuela, Héctor Calderón, Alejandra Espinosa, L. A. Videla, Loreto A. Muñoz
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Abstract

The incidence of insulin resistance (IR) and hepatic steatosis is increasing, with dietary fiber playing a protective role against these disorders. Ocimum basilicum L., widely used in food, pharmaceutical, and cosmetic industries, but their health-promoting properties remain underexplored. This study evaluated the effects of a fiber-rich fraction of partially defatted basil seeds (BSF) on IR, hepatic steatosis, and polyunsaturated fatty acid and short-chain fatty acid (SCFA) profiles in high-fat diet (HFD)-fed C57BL/6 J male mice. Mice were assigned to four groups and fed either a control diet or HFD, supplemented with BSF or oat flour for 4 weeks. HFD induced IR, hepatic steatosis, proinflammatory state, and a significant decreased in SCFA production. In contrast, supplementation with BSF attenuated IR, steatosis, liver damage, oxidative stress, and inflammation, while increasing n-3 polyunsaturated fatty acids in liver, adipocytes, and erythrocytes, and enhancing SCFA production, suggesting potential therapeutic benefits in managing these conditions.

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高纤维罗勒籽粉可降低高脂饮食小鼠的胰岛素抵抗和肝脏脂肪变性
胰岛素抵抗(IR)和肝脂肪变性的发病率正在上升,而膳食纤维对这些疾病具有保护作用。罗勒籽(Ocimum basilicum L.)广泛用于食品、制药和化妆品行业,但其促进健康的特性仍未得到充分开发。本研究评估了部分脱脂罗勒籽中富含纤维的部分(BSF)对高脂饮食(HFD)喂养的 C57BL/6 J 雄性小鼠的红外光谱、肝脂肪变性、多不饱和脂肪酸和短链脂肪酸(SCFA)谱的影响。小鼠被分为四组,分别喂食对照组或高脂饮食组,并补充 BSF 或燕麦粉 4 周。高密度脂蛋白胆固醇膳食会诱发IR、肝脏脂肪变性、促炎症状态,并显著减少SCFA的产生。相比之下,补充 BSF 可减轻 IR、脂肪变性、肝损伤、氧化应激和炎症,同时增加肝脏、脂肪细胞和红细胞中的 n-3 多不饱和脂肪酸,并提高 SCFA 的产生,这表明 BSF 对控制这些病症具有潜在的治疗效果。
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来源期刊
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
期刊介绍: npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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