Screening of polyphenolic plant extracts for anti‐obesity properties in Wistar rats

Boqué, Noemí; Campión, Javier; Iglesia, Rocío de la; Garza, Ana Laura de la; Milagro, Fermı́n I.; Román, Belén San; Bañuelos, Óscar; Martínéz, J. Alfredo

doi:10.1002/jsfa.5884

Cited by 47 publications

(31 citation statements)

References 42 publications

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“…However, it could not be concluded that the enrichment in Erysipelotrichiciae detected in our study, is related to the host lipid and cholesterol phenotypes as we do not have biochemical data from these variables at the beginning of the study. Anyway, our group has previously reported a marked increase in body weight, subcutaneous and visceral fat depots due to the HFS diet in this experimental model that is accompanied by singular metabolic impairments (Boque et al, 2013). Therefore, it is likely that the metabolic derangement caused by the increased intake of fat and sugars given by the HFS diet could have produced a direct effect on this specific taxa.…”

Section: Discussionmentioning

confidence: 71%

Shifts in microbiota species and fermentation products in a dietary model enriched in fat and sucrose

Etxeberría

Arias

Boqué

et al. 2015

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The gastrointestinal tract harbours a "superorganism" called the gut microbiota, which is known to play a crucial role in the onset and development of diverse diseases. This internal ecosystem, far from being a static environment, could be willingly manipulated by diet and dietary components. Feeding animals with high-fat sucrose diets entails diet-induced obesity, a model which is usually used in research to mimic the obese phenotype of Western societies.The aim of the present study was to identify gut microbiota dysbiosis and associated metabolic changes produced in 5 male Wistar rats fed a high-fat sucrose (HFS) diet for six weeks and to compare it with the basal microbial composition. For this purpose, DNA extracted from faeces at baseline and after the treatment was analysed by amplification of the V4-V6 region of the 16S ribosomal DNA (rDNA) gene using 454 pyrosequencing. Short-chain fatty acids (SCFA), acetate, propionate and butyrate, were also evaluated by gas chromatography-mass spectrometry (GC-MS).At the end of the treatment, gut microbiota composition significantly differed at phylum level (Firmicutes, Bacteroidetes and Proteobacteria) and class level (Erisypelotrichi, Deltaproteobacteria, Bacteroidia and Bacilli). Interestingly, Clostridia class showed a significant decrease after the HFS-diet treatment, which correlated with visceral adipose tissue, and is likely mediated by dietary carbohydrates. Of particular interest, Clostridium cluster XIVa species were significantly reduced and changes were identified in the relative abundance of other specific bacterial species (Mitsuokella jalaludinii, Eubacterium ventriosum, Clostridium sp. FCB90-3, Prevotella nanceiensis, Clostridium fusiformis, Clostridium sp. BNL1100 and Eubacterium cylindroides) that, in some cases, showed opposite trends to their relative families.These results highlight the relevance of characterizing gut microbial population differences at species level and contribute to understand the plausible link between the 1 diet and specific gut bacterial species that are able to influence the inflammatory status, intestinal barrier function and obesity development.

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Section: Discussionmentioning

confidence: 71%

Shifts in microbiota species and fermentation products in a dietary model enriched in fat and sucrose

Etxeberría

Arias

Boqué

et al. 2015

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“…Earlier, we have reported reduction in the body weight of rats subjected to swimming training at 3 % intensity for 30 days [31]. Studies by Bais et al and Boque et al reported that supplementation with plant extract polyphenols decreased body weight gain in obese rats [32,33].…”

Section: Discussionmentioning

confidence: 72%

Age-related changes in the brain antioxidant status: modulation by dietary supplementation of Decalepis hamiltonii and physical exercise

et al. 2016

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The synergistic effects of physical exercise and diet have profound benefits on brain function. The present study was aimed to determine the effects of exercise and Decalepis hamiltonii (Dh) on age-related responses on the antioxidant status in discrete regions of rat brain. Male Wistar albino rats of 4 and 18 months old were orally supplemented with Dh extract and swim trained at 3 % intensity for 30 min/day, 5 days/ week, for a period of 30 days. Supplementation of 100 mg Dh aqueous extract/kg body weight and its combination with exercise significantly elevated the antioxidant enzyme activities irrespective of age. Age-related and region-specific changes were observed in superoxide levels, and protein carbonyl and malondialdehyde contents, and were found to be decreased in both trained and supplemented groups. Levels of total thiols, protein, and nonprotein thiols decreased with age and significantly increased in the SW-T(?100 mg) groups. Our results demonstrated that the interactive effects of two treatments enhanced the antioxidant status and decreased the risk of protein and lipid oxidation in the rat brain.

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“…Usually, animal studies will be good models to try and establish lineal or final effects (Boque et al, 2013;de la Garza et al, 2011de la Garza et al, , 2013Etxeberria et al, 2012), although the results obtained must always be considered with caution, due to a lack of generalizability or extrapolation to the expected effects in humans. With regard to in vitro (Fernandez-Galilea et al, 2012;Garcia-Diaz et al, 2012;Prieto-Hontoria et al, 2013;Valdecantos et al, 2012) and ex vivo studies (Fanjul et al, 2015;Inigo et al, 2007;Larrayoz et al, 2006), these experiments are very useful for trying to discriminate the mechanisms of action by which a given food or food compound exerts the claimed effects.…”

Section: Previous Research and Evidence-based Decisionsmentioning

confidence: 99%

Cause-effect relationships in nutritional intervention studies for health claims substantiation: guidance for trial design

Navas‐Carretero

Martinez

2015

International Journal of Food Sciences and Nutrition

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The growing worldwide interest on functional food research has been accompanied by increasing regulatory guidelines in this area, with the aim of ensuring that any claimed effect in foods, beyond their nutritional role, is based on scientific unequivocal evidence. In order to assess the cause-effect relationship between the regular consumption of a food or a food component and the beneficial outcome for the consumer, an appropriate study design is required. Previous knowledge and research on the specific claimed food or product may be an adequate basis for defining a hypothesis and accurate objectives. Other key factors to take into account are based on the outcomes studied, the length of the trial, sample size and type, as well as the transparency on reporting the results obtained. Based on the Consolidated Standards on Reporting Trials statement (CONSORT), together with the specific guidelines published by the European Food Safety Authority (EFSA) Panel on Dietetic Products, Nutrition and Allergies, the present article aims at summarizing key questions conducting to the most appropriate study design for solid health claim substantiation.

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Screening of polyphenolic plant extracts for anti‐obesity properties in Wistar rats

Cited by 47 publications

References 42 publications

Shifts in microbiota species and fermentation products in a dietary model enriched in fat and sucrose

Shifts in microbiota species and fermentation products in a dietary model enriched in fat and sucrose

Age-related changes in the brain antioxidant status: modulation by dietary supplementation of Decalepis hamiltonii and physical exercise

Cause-effect relationships in nutritional intervention studies for health claims substantiation: guidance for trial design

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