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Mango Supplementation Modulates Gut Microbial Dysbiosis and Short-Chain Fatty Acid Production Independent of Body Weight Reduction in C57BL/6 Mice Fed a High-Fat Diet.
J Nutr. 2016 08; 146(8):1483-91.JN

Abstract

BACKGROUND

High-fat (HF) diet-induced obesity is associated with changes in the gut microbiota. Fiber and other bioactive compounds in plant-based foods are suggested to prevent gut dysbiosis brought on by HF feeding. Mango is high in fiber and has been reported to have anti-obesogenic, hypoglycemic, and immunomodulatory properties.

OBJECTIVES

We investigated the effects of freeze-dried mango pulp combined with an HF diet on the cecal microbial population and its relation to body composition, lipids, glucose parameters, short-chain fatty acid (SCFA) production, and gut inflammatory markers in a mouse model of diet-induced obesity.

METHODS

Six-wk-old male C57BL/6 mice were randomly assigned to 1 of 4 dietary treatment groups: control (AIN-93M, 10% fat kcal), HF (60% fat kcal), and HF + 1% or 10% mango (HF+1%M or HF+10%M, wt:wt) for 12 wk. The cecal microbial population was assessed by use of 16S rDNA sequencing. Body composition, plasma glucose and lipids, cecal and fecal SCFAs, and mRNA abundance of inflammatory markers in the ileum and colonic lamina propria were assessed.

RESULTS

Compared with the control group, HF feeding significantly reduced (P < 0.05) 1 operational taxonomic unit (OTU) of the genus Bifidobacteria (64-fold) and 5 OTUs of the genus Akkermansia (≥16-fold). This reduction was prevented in the HF+10%M group, members of which had 10% higher final body weight compared with the HF group (P = 0.01) and similar fasting blood glucose concentrations (P = 0.24). The HF+10%M group had 135% (P = 0.004) and 133% (P < 0.0001) greater fecal acetic and n-butyric acids concentrations than the HF group, suggesting greater microbial fermentation. Furthermore, a 59% greater colonic interleukin 10 (Il10) gene expression was observed in the HF+10%M group than in the HF group (P = 0.048), indicating modulation of gut inflammation. The HF+1%M group generally did not differ from the HF group.

CONCLUSIONS

The addition of mango to an HF diet modulated the gut microbiota and production of SCFAs in C57BL/6 mice; these changes may improve gut tolerance to the insult of an HF diet.

Authors+Show Affiliations

Department of Nutritional Sciences.Food and Agricultural Products Center, and.Department of Statistics, Oklahoma State University, Stillwater, OK; and.Department of Horticultural Science, North Carolina State University Research Campus, Kannapolis, NC.Department of Nutritional Sciences.Department of Nutritional Sciences.Department of Nutritional Sciences, edralin.a.lucas@okstate.edu.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

27358411

Citation

Ojo, Babajide, et al. "Mango Supplementation Modulates Gut Microbial Dysbiosis and Short-Chain Fatty Acid Production Independent of Body Weight Reduction in C57BL/6 Mice Fed a High-Fat Diet." The Journal of Nutrition, vol. 146, no. 8, 2016, pp. 1483-91.
Ojo B, El-Rassi GD, Payton ME, et al. Mango Supplementation Modulates Gut Microbial Dysbiosis and Short-Chain Fatty Acid Production Independent of Body Weight Reduction in C57BL/6 Mice Fed a High-Fat Diet. J Nutr. 2016;146(8):1483-91.
Ojo, B., El-Rassi, G. D., Payton, M. E., Perkins-Veazie, P., Clarke, S., Smith, B. J., & Lucas, E. A. (2016). Mango Supplementation Modulates Gut Microbial Dysbiosis and Short-Chain Fatty Acid Production Independent of Body Weight Reduction in C57BL/6 Mice Fed a High-Fat Diet. The Journal of Nutrition, 146(8), 1483-91. https://doi.org/10.3945/jn.115.226688
Ojo B, et al. Mango Supplementation Modulates Gut Microbial Dysbiosis and Short-Chain Fatty Acid Production Independent of Body Weight Reduction in C57BL/6 Mice Fed a High-Fat Diet. J Nutr. 2016;146(8):1483-91. PubMed PMID: 27358411.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Mango Supplementation Modulates Gut Microbial Dysbiosis and Short-Chain Fatty Acid Production Independent of Body Weight Reduction in C57BL/6 Mice Fed a High-Fat Diet. AU - Ojo,Babajide, AU - El-Rassi,Guadalupe Davila, AU - Payton,Mark E, AU - Perkins-Veazie,Penelope, AU - Clarke,Stephen, AU - Smith,Brenda J, AU - Lucas,Edralin A, Y1 - 2016/06/29/ PY - 2015/11/10/received PY - 2016/05/20/accepted PY - 2016/7/1/entrez PY - 2016/7/1/pubmed PY - 2017/6/10/medline KW - Mango KW - glucose KW - gut inflammation KW - gut microbiota KW - high-fat diet KW - lipids KW - short chain fatty acid SP - 1483 EP - 91 JF - The Journal of nutrition JO - J. Nutr. VL - 146 IS - 8 N2 - BACKGROUND: High-fat (HF) diet-induced obesity is associated with changes in the gut microbiota. Fiber and other bioactive compounds in plant-based foods are suggested to prevent gut dysbiosis brought on by HF feeding. Mango is high in fiber and has been reported to have anti-obesogenic, hypoglycemic, and immunomodulatory properties. OBJECTIVES: We investigated the effects of freeze-dried mango pulp combined with an HF diet on the cecal microbial population and its relation to body composition, lipids, glucose parameters, short-chain fatty acid (SCFA) production, and gut inflammatory markers in a mouse model of diet-induced obesity. METHODS: Six-wk-old male C57BL/6 mice were randomly assigned to 1 of 4 dietary treatment groups: control (AIN-93M, 10% fat kcal), HF (60% fat kcal), and HF + 1% or 10% mango (HF+1%M or HF+10%M, wt:wt) for 12 wk. The cecal microbial population was assessed by use of 16S rDNA sequencing. Body composition, plasma glucose and lipids, cecal and fecal SCFAs, and mRNA abundance of inflammatory markers in the ileum and colonic lamina propria were assessed. RESULTS: Compared with the control group, HF feeding significantly reduced (P < 0.05) 1 operational taxonomic unit (OTU) of the genus Bifidobacteria (64-fold) and 5 OTUs of the genus Akkermansia (≥16-fold). This reduction was prevented in the HF+10%M group, members of which had 10% higher final body weight compared with the HF group (P = 0.01) and similar fasting blood glucose concentrations (P = 0.24). The HF+10%M group had 135% (P = 0.004) and 133% (P < 0.0001) greater fecal acetic and n-butyric acids concentrations than the HF group, suggesting greater microbial fermentation. Furthermore, a 59% greater colonic interleukin 10 (Il10) gene expression was observed in the HF+10%M group than in the HF group (P = 0.048), indicating modulation of gut inflammation. The HF+1%M group generally did not differ from the HF group. CONCLUSIONS: The addition of mango to an HF diet modulated the gut microbiota and production of SCFAs in C57BL/6 mice; these changes may improve gut tolerance to the insult of an HF diet. SN - 1541-6100 UR - https://www.unboundmedicine.com/medline/citation/27358411/Mango_Supplementation_Modulates_Gut_Microbial_Dysbiosis_and_Short_Chain_Fatty_Acid_Production_Independent_of_Body_Weight_Reduction_in_C57BL/6_Mice_Fed_a_High_Fat_Diet_ L2 - https://academic.oup.com/jn/article-lookup/doi/10.3945/jn.115.226688 DB - PRIME DP - Unbound Medicine ER -