High Oleic Acid Peanut Oil and Extra Virgin Olive Oil Supplementation Attenuate Metabolic Syndrome in Rats by Modulating the Gut Microbiota

Abstract

Unhealthy dietary patterns are important risk factors for metabolic syndrome (MS), which is associated with gut microbiota disorder. High oleic acid peanut oil (HOPO) and extra virgin olive oil (EVOO), considered as healthy dietary oil, are rich in oleic acid and bioactive phytochemicals, yet efficacy of MS prevention and mechanisms linking to gut microbiota remain obscure. Herein, we investigated HOPO and EVOO supplementation in attenuating diet-induced MS, and the potential mechanisms focusing on modulation of gut microbiota. Physiological, histological and biochemical parameters and gut microbiota profiles were compared among four groups fed respectively with the following diets for 12 weeks: normal chow diet with ordinary drinking water, high-fat diet with fructose drinking water, HOPO diet with fructose drinking water, and EVOO diet with fructose drinking water. HOPO or EVOO supplementation exhibit significant lower body weight gain, homeostasis model assessment-insulin resistance (HOMA-IR), and reduced liver steatosis. HOPO significantly reduced cholesterol (TC), triglyceride (TG), and low-density lipoprotein (LDL) level, while EVOO reduced these levels without significant difference. HOPO and EVOO prevented gut disorder and significantly increased β-diversity and abundance of Bifidobacterium. Moreover, HOPO significantly decreased abundance of Lachnospiraceae and Blautia. These findings suggest that both HOPO and EVOO can attenuate diet-induced MS, associated with modulating gut microbiota.

Negative Binomial factor regression with application to microbiome data analysis

“…Likewise, the consumption of olive oil (unsaturated fatty acids) negatively impacts the abundance of Corynebacteriaceae and of several families in the Firmicutes phylum while showing no influence on Bacteroidetes families. Several studies such as De Wit et al (2012) 56 , Zhao et al (2019) 57 and Farras et al (2020) 58 have reported associations between olive oil intake and a reduction in Firmicutes/Bacteroidetes ratio, consistent with the observations here. The NB-FAR model also suggests that Bifidobacteriaceae abundances are positively associated with grain intake ( vioscreen_hei_grain: Healthy Eating Index (HEI) Score of total grain), as previously observed 59 .…”

Hypothalamic Renin–Angiotensin System and Lipid Metabolism: Effects of Virgin Olive Oil versus Butter in the Diet

“…Our results indicated that only the animals fed the diet enriched with saturated fat (butter) showed significantly higher values of body weight and adiposity (total visceral fat) compared to control and EVOO diets, although the EVOO diet contained the same energy density, and that no marked differences were recorded in food intake although a significant reduction in food intake was established in the butter diet at the end of the experimental period, probably as a response to the increase in body weight. This beneficial effect of olive oil in the regulation of body weight has been described in previous works [ 19 , 20 , 21 , 22 ] and could be related to the minor components included in the unsaponifiable fraction of EVOO [ 23 ] and gut dysbiosis [ 24 , 25 ].…”

Heat Stress Alters the Intestinal Microbiota and Metabolomic Profiles in Mice

“…Lachnospiraceae are the main producers of short-chain fatty acids (SCFAs) and have been associated with intestinal diseases (Vacca et al, 2020). They are also increased in obese subjects, which suggested that the metabolic syndrome may be related to a gut microbiota disorder (Zhao et al, 2019). The study of microbial excavation and interaction is useful to reveal the influence of heat stress on the intestinal mucosal barrier and can provide a theoretical basis and experimental ideas for the prevention and repair of body damage caused by heat stress.…”