Gut Mucosal Proteins and Bacteriome Are Shaped by the Saturation Index of Dietary Lipids

Abstract

The dynamics of the tripartite relationship between the host, gut bacteria and diet in the gut is relatively unknown. An imbalance between harmful and protective gut bacteria, termed dysbiosis, has been linked to many diseases and has most often been attributed to high-fat dietary intake. However, we recently clarified that the type of fat, not calories, were important in the development of murine colitis. To further understand the host-microbe dynamic in response to dietary lipids, we fed mice isocaloric high-fat diets containing either milk fat, corn oil or olive oil and performed 16S rRNA gene sequencing of the colon microbiome and mass spectrometry-based relative quantification of the colonic metaproteome. The corn oil diet, rich in omega-6 polyunsaturated fatty acids, increased the potential for pathobiont survival and invasion in an inflamed, oxidized and damaged gut while saturated fatty acids promoted compensatory inflammatory responses involved in tissue healing. We conclude that various lipids uniquely alter the host-microbe interaction in the gut. While high-fat consumption has a distinct impact on the gut microbiota, the type of fatty acids alters the relative microbial abundances and predicted functions. These results support that the type of fat are key to understanding the biological effects of high-fat diets on gut health.

Endogenous Losses of Fat and Fatty Acids in Growing Pigs Are Not Affected by Vegetable Oil Sources but by the Method of Estimation

“…The experiment indicates that the amount of ELF had a tendency (p < 0.10) to be positively correlated with SFAs. This may have been because fatty acid types could distinctly impact gut bacteria [25]. The polyunsaturated fatty acids had a stronger inhibitory effect on gut bacteria than SFAs [26], so the great amount of SFAs could have increased the excretion of bacterial lipids.…”

Docosahexaenoate-enriched fish oil and medium chain triglycerides shape the feline plasma lipidome and synergistically decrease circulating gut microbiome-derived putrefactive postbiotics

“…Recent studies have established an association between the gut microbiome and blood lipids in humans, mice, and rats [5,6]. Different food types can alter the host gut microbiome, including types of dietary lipids [7][8][9]. The gut microbiome has been shown to generate metabolites, also known as postbiotics, that can be absorbed across the colon into the host systemic circulation [10,11].…”

“…Consumption of fish and krill seafood oils rich in polyunsaturated fatty acids has been shown to impact microbiome community structure as well as the abundances of particular microbes that are associated with physiologic traits such as obesity [8,21] and brain aging [22]. Whereas LCPUFA(n3) are associated with increased beneficial gut microbiota, LCPUFA (n6) have been shown to have detrimental effects on gut barrier function and microbiome composition [7,23]. Consumption of fish oil (FO), a source of LCPUT(n3), and MCT fats Competing interests: The study was funded by Hill's Pet Nutrition, where both MIJ and DEJ were employees at the time of the study.…”

Role of Gut Microbiota in Neuroendocrine Regulation of Carbohydrate and Lipid Metabolism via the Microbiota-Gut-Brain-Liver Axis

“…Other research investigated the effects of different lipid diets (low fat, milk fat, olive oil or corn oil) on the gut microbiota. This study indicated that milk fat and corn oil diets led to increased alpha diversity of gut microbiota in mice [68]. In addition, observed species richness and Chao1 were increased with exposure to milk fat and corn oil, while the richness caused by the olive oil diet was similar to the low-fat chow diet [68].…”

“…They indicated that there were 151 differentially abundant operational taxonomic units (OTUs) between low and high saturated fat level diets, of which 57 were described at the genus level [67]. Otherwise, compared to low-fat diets, high-fat diets have frequently shown to increase the abundance of intestinal microbiota [68,69].…”