The Usefulness of Resistant Maltodextrin and Chitosan Oligosaccharide in Management of Gut Leakage and Microbiota in Chronic Kidney Disease

Author:

Anegkamol Weerapat1,Kamkang Panumas1,Hunthai Sittiphong1,Kaewwongse Maroot2,Taweevisit Mana3ORCID,Chuaypen Natthaya14,Rattanachaisit Pakkapon15,Dissayabutra Thasinas1

Affiliation:

1. Metabolic Disease in Gastrointestinal and Urinary System Research Unit, Department of Biochemistry, Faculty of Medicine, Chulalongkorn University, Bangkok 10330, Thailand

2. Division of Physiology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand

3. Department of Pathology, Faculty of Medicine, Chulalongkorn University, Bangkok 10330, Thailand

4. Center of Excellence in Hepatitis and Liver Cancer, Department of Biochemistry, Faculty of Medicine, Chulalongkorn University, Bangkok 10330, Thailand

5. Department of Physiology, Faculty of Medicine, Chulalongkorn University, Bangkok 10330, Thailand

Abstract

Microbiota-dysbiosis-induced gut leakage is a pathophysiologic change in chronic kidney disease (CKD), leading to the production of several uremic toxins and their absorption into the bloodstream to worsen the renal complications. We evaluate the benefits of resistant maltodextrin (RMD) and chitosan oligosaccharide (COS) supplements in cell culture and CKD-induced rats. The RMD exerted a significant anti-inflammatory effect in vitro and intestinal occludin and zonula occluden-1 up-regulation in CKD rats compared with inulin and COS. While all prebiotics slightly improved gut dysbiosis, RMD remarkably promoted the relative abundance and the combined abundance of Lactobacillus, Bifidobacteria, Akkermansia, and Roseburia in CKD rats. Supplements of RMD should be advantageous in the treatment of gut leakage and microbiota dysbiosis in CKD.

Funder

Rachadapiseksompode Fund

Fundamental Fund

Thailand Research Fund

Program Management Unit for Human Resources and Institutional Development, Research, and Innovation

Publisher

MDPI AG

Subject

Food Science,Nutrition and Dietetics

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