Affiliation:
1. Department of Food Biofunctionality Institute of Nutritional Sciences University of Hohenheim Garbenstr. 28 70599 Stuttgart Germany
2. Department of Neurosciences “Rita Levi Montalcini” University of Turin Corso Raffaello 30 Torino 10125 Piemonte Italy
3. Department of Clinical and Biological Sciences University of Turin Corso Raffaello 30 Turin 10125 Piemonte Italy
4. Department of Molecular Biotechnology and Health Sciences University of Turin Via Nizza 52 Torino 10126 Piemonte Italy
5. Department of Life Sciences Division of Food and Nutrition Science Chalmers University of Technology Gothenburg 41296 Sweden
Abstract
ScopeDiets rich in fat and sugars evoke chronic low‐grade inflammation, leading to metabolic derangements. This study investigates the impact of fructose and galactose, two commonly consumed simple sugars, on exacerbation of the harmful effects caused by high fat intake. Additionally, the potential efficacy of fructooligosaccharides (FOS), a fermentable dietary fiber, in counteracting these effects is examined.Methods and resultsMale Sprague‐Dawley rats (six/group) are fed 8 weeks as follows: control 5% fat diet (CNT), 20% fat diet (FAT), FAT+10% FOS diet (FAT+FOS), FAT+25% galactose diet (FAT+GAL), FAT+GAL+10% FOS diet (FAT+GAL+FOS), FAT+25% fructose diet (FAT+FRU), FAT+FRU+10% FOS diet (FAT+FRU+FOS). The dietary manipulations tested do not affect body weight gain, blood glucose, or markers of systemic inflammation whereas significant increases in plasma concentrations of triacylglycerols, cholesterol, aspartate aminotransferase, and alanine aminotrasferase are detected in both FAT+FRU and FAT+GAL compared to CNT. In the liver and skeletal muscle, both sugars induce significant accumulation of lipids and advanced glycation end‐products (AGEs). FOS supplementation prevents these impairments.ConclusionThis study extends the understanding of the deleterious effects of a chronic intake of simple sugars and demonstrates the beneficial role of the prebiotic FOS in dampening the sugar‐induced metabolic impairments by prevention of lipid and AGEs accumulation.
Funder
Ministero delle Politiche Agricole Alimentari e Forestali
Subject
Food Science,Biotechnology