Soybean Oil Modulates the Gut Microbiota Associated with Atherogenic Biomarkers

Abstract

During the last few decades there has been a staggering rise in human consumption of soybean-oil (SO). The microbiome and specific taxa composing it are dramatically affected by diet; specifically, by high-fat diets. Increasing evidence indicates the association between dysbiosis and health or disease state, including cardiovascular diseases (CVD) and atherosclerosis pathogenesis in human and animal models. To investigate the effects of high SO intake, C57BL/6 mice were orally supplemented with SO-based emulsion (SOE) for one month, followed by analyses of atherosclerosis-related biomarkers and microbiota profiling by 16S rRNA gene sequencing of fecal DNA. SOE-supplementation caused compositional changes to 64 taxa, including enrichment in Bacteroidetes, Mucispirillum, Prevotella and Ruminococcus, and decreased Firmicutes. These changes were previously associated with atherosclerosis in numerous studies. Among the shifted taxa, 40 significantly correlated with at least one atherosclerosis-related biomarker (FDR < 0.05), while 13 taxa positively correlated with the average of all biomarkers. These microbial alterations also caused a microbial-derived metabolic-pathways shift, including enrichment in different amino-acid metabolic-pathways known to be implicated in CVD. In conclusion, our results demonstrate dysbiosis following SOE supplementation associated with atherosclerosis-related biomarkers. These findings point to the microbiome as a possible mediator to CVD, and it may be implemented into non-invasive diagnostic tools or as potential therapeutic strategies.

Gut microbiota, determined by dietary nutrients, drive modification of the plasma lipid profile and insulin resistance

“…Rechtman et al reported that supplementation of SO induced dysbiosis and that some bacterial taxa were positively correlated with the biomarkers of atherosclerosis. In their study, SO-based emulsion (SOE) was administered to C57B6 mice fed a chow diet for 4 weeks, and the SOE supplementation resulted in increases in the proportions of Bacteroidetes, Mucispirillum, Prevotella, and Ruminococcus, and decreased those of Firmicutes, when compared with the control group (Korach-Rechtman et al, 2020). On the other hand, Li et al compared the changes in the microbiota of rats fed a high-fat diet containing fish oil, lard, or SO at 4% (w/w) for 3 months.…”

Profiling of Metabolites in a Fermented Soy Dietary Supplement Reinforces its Role in the Management of Intestinal Inflammation

“…The fermentation of soy macromolecules into short chain fatty acids (SCFAs) by probiotic bacteria is reported in fermented soy products from south east Asia. [18] SCFAs such as acetate and butyrate, [19] a major carbon source for colonocytes, can affect microbiota structure and act as anti-inflammatory immune modulators, [20,21] and are commonly produced by intestinal microflora and dairy starter cultures, including Lactobacilli sp. [22] Soy protein fractions, such as Bowman-Birk inhibitors (BBI) act as serine-protease inhibitors and have anti-inflammatory effects within the gastrointestinal system, as well as putative anticarcinogenic effects.…”

Nutritional and Bioactive Analysis of Extracted Soybean and Fish Oil

“…According to Ahsan (2018), soybeans are part of the legumes that comprise peanuts, chickpeas, other beans, and pulses, commonly processed into oil, flour, and meal. A large quantity of soybean oil is produced around the globe, making it one of the most common cooking oils available and is highly consumed across cultures (Deol et al, 2020;Korach-Rechtman et al, 2020). The oil is versatile and has been increasingly used in various cooking and industrial purposes (Cheng & Rosentrater, 2017).…”