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https://doi.org/10.1039/C8FO01630E
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Título: | Spinach consumption ameliorates the gut microbiota and dislipaemia in rats with diet-induced non-alcoholic fatty liver disease (NAFLD) |
Fecha de publicación: | 18-mar-2019 |
Fecha de defensa / creación: | 15-ago-2018 |
Editorial: | Royal Society of Chemistry |
Cita bibliográfica: | Food and Function 2019,10, 2148-2160 |
ISSN: | 2148-2160 |
Materias relacionadas: | CDU::6 - Ciencias aplicadas |
Palabras clave: | Carotenoids Lutein Zeaxantin Dietary fiber Microbiota |
Resumen: | Non-alcoholic fatty liver disease (NAFLD) is defined as the accumulation of fat in liver cells, which causes serious health consequences. Animal and human studies suggest that the gut microbiota plays a role in the pathogenesis of NAFLD. Here, we investigated whether spinach consumption could ameliorate highfat- diet-induced disturbances in certain intestinal bacterial groups and products derived from their metabolism, such as short-chain fatty acids (SCFAs) and microbial phenolic catabolites. Attention is also paid to blood lipids and glucose. In the study, a rat model of high-fat-diet-induced NAFLD was used. There were six experimental groups: NC (normal diet), NB (normal diet + 2.5% spinach), NA (normal diet + 5% spinach), HC (high-fat diet), HB (high-fat diet + 2.5% spinach) and HA (high-fat diet + 5% spinach). The rats consumed these diets for five weeks, and after that, they were sacrificed and plasma, urine, intestinal content, faeces and liver samples were taken. Biochemical parameters were analyzed in plasma, phenolic catabolites were quantified in the faeces, urine, plasma and liver by UPLC-ESI-MS/MS, and the analysis of the microbiota and SCFAs in the intestinal content was performed by qPCR and GLC. Consumption of a high-fat diet caused NAFLD and dislipaemia and altered the gut microbiota and the pattern of SCFAs and phenolic gut microbial catabolites. Supplementation with spinach partially ameliorated some alterations induced by the high-fat diet, in particular by increasing the Lactobacillus counts, reducing the fasting glucose and total and LDL-cholesterol and preventing excess liver cholesterol accumulation, thereby improving the values of the steatosis biomarkers. |
Autor/es principal/es: | Periago Castón, Mª Jesús Elvira Torales, Laura Inés González Barrio, Rocío Hidalgo, Nieves Navarro González, Inmaculada Gómez Gallego, Carlos Masurero, D Soini, E Vrhovsek, U. García Alonso, Francisco Javier |
Facultad/Departamentos/Servicios: | Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología |
Versión del editor: | https://pubs.rsc.org/en/content/articlelanding/2019/fo/c8fo01630e |
URI: | http://hdl.handle.net/10201/137966 |
DOI: | https://doi.org/10.1039/C8FO01630E |
Tipo de documento: | info:eu-repo/semantics/article |
Número páginas / Extensión: | 13 |
Derechos: | info:eu-repo/semantics/openAccess Atribución 4.0 Internacional Atribución 4.0 Internacional |
Descripción: | © 2018. The authors. This document is made available under the CC-BY 4.0 license http://creativecommons.org/licenses/by /4.0/ This document is the accepted version of a published work that appeared in final form in Food and Function. |
Aparece en las colecciones: | Artículos: Tecnología de Alimentos, Nutrición y Bromatología |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
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Pre-print Manuscript Microbiota-SPINACH.pdf | 1,16 MB | Adobe PDF | Visualizar/Abrir |
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