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Kei N, Cheung KK, Ma KL, Yau TK, Lauw S, Wong VWS, You L, Cheung PCK. Effects of Oat β-Glucan and Inulin on Alleviation of Nonalcoholic Steatohepatitis Aggravated by Circadian Disruption in C57BL/6J Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:3520-3535. [PMID: 38333950 DOI: 10.1021/acs.jafc.3c08028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/10/2024]
Abstract
This was the first study that examined the effects of oat β-glucan and inulin on diet-induced nonalcoholic steatohepatitis (NASH) in circadian-disrupted (CD)-male C57BL/6J mice. CD intensified NASH, significantly increasing alanine aminotransferase and upregulating hepatic tumor necrosis factor α (TNFα) and transforming growth factor β 1 (TGFβ1). However, these observations were significantly alleviated by oat β-glucan and inulin treatments. Compared to CD NASH mice, oat β-glucan significantly decreased the liver index, aspartate aminotransferase (AST), and insulin. In prebiotic-treated and CD NASH mice, significant negative correlations were found between enrichment of Muribaculaceae bacterium Isolate-036 (Harlan), Muribaculaceae bacterium Isolate-001 (NCI), and Bacteroides ovatus after oat β-glucan supplementation with TNFα and TGFβ1 levels; and enrichment of Muribaculaceae bacterium Isolate-110 (HZI) after inulin supplementation with AST level. In conclusion, oat β-glucan and inulin exhibited similar antiliver injury, anti-inflammatory, and antifibrotic activities but had no effect on cecal short-chain fatty acids and gut microbiota diversity in CD NASH mice.
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Affiliation(s)
- Nelson Kei
- Food and Nutritional Sciences Program, School of Life Sciences, The Chinese University of Hong Kong, New Territories, Hong Kong SAR, China
| | - Kam Kuen Cheung
- Food and Nutritional Sciences Program, School of Life Sciences, The Chinese University of Hong Kong, New Territories, Hong Kong SAR, China
- Food Research Centre, The Chinese University of Hong Kong, New Territories, Hong Kong SAR , China
| | - Ka Lee Ma
- Food and Nutritional Sciences Program, School of Life Sciences, The Chinese University of Hong Kong, New Territories, Hong Kong SAR, China
| | - Tsz Kwan Yau
- Cell and Molecular Biology Program, School of Life Sciences, The Chinese University of Hong Kong, New Territories, Hong Kong SAR, China
| | - Susana Lauw
- Food and Nutritional Sciences Program, School of Life Sciences, The Chinese University of Hong Kong, New Territories, Hong Kong SAR, China
- Food Research Centre, The Chinese University of Hong Kong, New Territories, Hong Kong SAR , China
| | - Vincent Wai Sun Wong
- Department of Medicine and Therapeutics, The Chinese University of Hong Kong, New Territories, Hong Kong SAR, China
| | - Lijun You
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Peter Chi Keung Cheung
- Food and Nutritional Sciences Program, School of Life Sciences, The Chinese University of Hong Kong, New Territories, Hong Kong SAR, China
- Food Research Centre, The Chinese University of Hong Kong, New Territories, Hong Kong SAR , China
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