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Food combination based on a pre‐hispanic Mexican diet decreases metabolic and cognitive abnormalities and gut microbiota dysbiosis caused by a sucrose‐enriched high‐fat diet in rats
Author(s) -
AvilaNava Azalia,
Noriega Lilia G.,
Tovar Armando R.,
Granados Omar,
PerezCruz Claudia,
PedrazaChaverri José,
Torres Nimbe
Publication year - 2017
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201501023
Subject(s) - gut flora , food science , endocrinology , medicine , white adipose tissue , obesity , sucrose , adipose tissue , chemistry , biology , biochemistry
Scope There is few information about the possible health effects of a food combination based on a pre‐hispanic Mexican diet (PMD). This diet rich in fiber, polyphenols, a healthy ratio of omega 6/omega 3 fatty acids, and vegetable protein could improve carbohydrate and lipid metabolism, gut microbiota and cognitive function. Methods and results We examined the effect of a PMD in a sucrose enriched high‐fat model. The PMD contains corn, beans, tomato, nopal, chia and pumpkin seeds in dehydrated form. Following induction of obesity, rats were fed PMD. PMD consumption decreased glucose intolerance, body weight gain, serum and liver triglycerides and leptin. In addition, PMD decreased the size of the adipocytes, and increased the protein abundance of UCP‐1, PPAR‐α, PGC1‐α and Tbx‐1 in white adipose tissue. Finally, the PMD significant decreased hepatic levels of ROS, oxidized proteins and GSSG/GSH ratio and an increase in the relative abundance of Bifidobacteria and the improvement of cognitive function. Conclusion Consumption of a PMD decreased the glucose intolerance and the biochemical abnormalities caused by the obesity by increasing the abundance of proteins involved in fatty acid oxidation, decreasing the oxidative stress and modifying the gut microbiota.