Intestinal microbiomics and liver metabolomics insights into the preventive effects of chromium (III)-enriched yeast on hyperlipidemia and hyperglycemia induced by high-fat and high-fructose diet

Mei-Ting Wang; Wei-Ling Guo; Zi-Yi Yang; Feng Chen; Tian-Tian Lin; Wen-Long Li; Xu-Cong Lv; Ping-Fan Rao; Lian-Zhong Ai; Li Ni

Current Research in Food Science (Jan 2022)

Intestinal microbiomics and liver metabolomics insights into the preventive effects of chromium (III)-enriched yeast on hyperlipidemia and hyperglycemia induced by high-fat and high-fructose diet

Mei-Ting Wang,
Wei-Ling Guo,
Zi-Yi Yang,
Feng Chen,
Tian-Tian Lin,
Wen-Long Li,
Xu-Cong Lv,
Ping-Fan Rao,
Lian-Zhong Ai,
Li Ni

Affiliations

Mei-Ting Wang: Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, China
Wei-Ling Guo: Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, China; International Joint Research Center for Probiotics & Gut Health, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
Zi-Yi Yang: Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, China
Feng Chen: Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
Tian-Tian Lin: Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, China; School of Clinical Medicine, Fujian Medical University, Fuzhou, Fujian, 350122, China
Wen-Long Li: Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, China
Xu-Cong Lv: Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, China; Corresponding author. Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, China.
Ping-Fan Rao: Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
Lian-Zhong Ai: School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China
Li Ni: Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, China; Corresponding author. Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, China.

Journal volume & issue: Vol. 5
pp. 1365 – 1378

Abstract

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In recent years, organic chromium (III) supplements have received increasing attentions for their low toxicity, high bioavailability and wide range of health-promoting benefits. This study aimed to investigate the preventive effects of chromium (III)-enriched yeast (YCr) on high-fat and high-fructose diet (HFHFD)-induced hyperlipidemia and hyperglycemia in mice, and further clarify its mechanism of action from the perspective of intestinal microbiomics and liver metabolomics. The results indicated that oral administration of YCr remarkably inhibited the aberrant elevations of body weight, blood glucose and lipid levels, hepatic cholesterol (TC) and triglyceride (TG) levels caused by HFHFD. Liver histological examination showed that oral YCr intervention inhibited HFHFD induced liver lipid accumulation. Besides, 16S rDNA amplicon sequencing showed that YCr intervention was beneficial to ameliorating intestinal microbiota dysbiosis by altering the proportion of some intestinal microbial phylotypes. Correlation-based network analysis indicated that the key intestinal microbial phylotypes intervened by YCr were closely related to some biochemical parameters associated with glucose and lipid metabolism. Liver metabolomics analysis revealed that dietary YCr intervention significantly regulated the levels of some biomarkers involved in purine metabolism, glycerophospholipid metabolism, citrate cycle, pyrimidine metabolism, glycerophospholipid metabolism, phenylalanine, tyrosine and tryptophan biosynthesis, and so on. Moreover, dietary YCr intervention regulated the mRNA levels of key genes associated with glucose, cholesterol, fatty acids and bile acids metabolism in liver. These findings suggest that dietary YCr intervention has beneficial effects on glucose and lipid metabolism by regulating intestinal microbiota and liver metabolic pathway, and thus can be served as a functional component to prevent hyperlipidemia and hyperglycemia.

Published in Current Research in Food Science

ISSN: 2665-9271 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/current-research-in-food-science

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