Miao sour soup influences serum lipid via regulation of high‐fat diet‐induced intestinal flora in obese rats

Abstract

Obesity is associated with the gut microbiota and has been shown to cause gut microbiota disturbances. Our previous studies have demonstrated that Miao sour soup (SS) contains abundant short‐chain fatty acids (SCFAs) which can be used as energy substrates of intestinal flora to selectively stimulate their growth and reproduction. Therefore, we explored whether the intestinal microbiota of rats with high‐fat diet‐induced obesity could be restored to normal by SS intervention. Male obese rats were divided into five groups randomly after successful modeling of obese rats: normal diet, high‐fat diet (HDF), HFD + SS, HFD with antibiotic, and HFD with antibiotic + SS. After 12 weeks of intervention, the weight and serum lipid of obese rats decreased. Furthermore, 16S rRNA analysis showed an imbalance and a decrease in the abundance and diversity of intestinal flora in obese rats, which improved after SS intervention. At the phylum level, Firmicutes increased while Proteobacteria decreased. The composition of the intestinal flora recovered at the genus level, inhibiting the reproduction of pathogenic bacteria, while the levels of SCFA‐producing bacteria such as Blautia and Lactococcus and the levels of SCFAs in cecal contents increased. In addition, SS reduced the levels of TNF‐α and IL‐6 in the intestinal mucosa of obese rats, increased the contents of PYY and GLP‐1 in colon tissue, and increased the expression of tight junction protein Occludin and ZO‐1 in the intestinal epithelium. Taken together, SS can regulate the intestinal flora of obese rats and improve the intestinal flora to facilitate weight loss and lipid reduction.

Association between Metabolic Score for Visceral Fat and the risk of hypertension in different ethnic groups: a prospective cohort study in Southwest China

“…Another is that differences in social support and lifestyle factors may also account for differences in the increased risk of hypertension between races/ethnicities (35,36). In addition, relevant studies have shown that the characteristic diet of ethnic minorities can reduce blood lipid levels and improve lipid metabolism disorders and the oxidative stress caused by obesity (37)(38)(39). Even so, due to the lack of research on visceral fat and hypertension in ethnic minorities in China, the relationship between the METS-VF and the risk of incident hypertension needs to be further investigated to examine the mechanisms involved in ethnic differences.…”

Cognition of diet quality and dietary management in elderly patients with coronary and other atherosclerotic vascular disease in western China, a qualitative research study

“…Studies have shown that the fermentation process of red sour soup will produce beneficial bacteria such as Lactobacilli, Acetobacter , and Leuconostoc and acid substances such as lactic acid, acetic acid and citric acid [ 38 ]. These acids regulate inflammation and promote immunity, neuroprotection, and anti-ageing activity [ 39 ].…”

Exploring global research status and trends in anti-obesity effects of traditional Chinese medicine through intestinal microbiota: a bibliometric study

“…Furthermore, it can rectify both IM dysbiosis induced by a high-fat diet and impairments in lipid metabolism and glucose tolerance (Jing et al, 2020). Miao sour soup lowers body weight and lipid levels, as well as levels of TNF-a and IL-6 in the intestinal mucosa while it elevates the levels of PYY and GLP-1 in the colonic tissues, and increases the expression of PYY and ZO-1 in the intestinal epithelial cells in obese rats (Zhou et al, 2023). Polygonatum kingianum regulates the abundance and diversity of the IM community by increasing the relative abundance of SCFA-producing bacteria.…”