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Changes in intestinal microbiome after supplementation of Chardonnay grape seed flour in diet‐induced obese mice
Author(s) -
Kim Hyunsook,
Kim Dong Hyun,
Seo Kunho,
Arvik Torey,
Bartley Glenn E,
Yokoyama Wallace
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.1166.11
Subject(s) - postprandial , insulin resistance , diet induced obese , lipid metabolism , microbiome , butyrate , food science , carbohydrate metabolism , adipose tissue , meal , gut flora , weight gain , obesity , prebiotic , metabolism , chemistry , insulin , biology , endocrinology , biochemistry , body weight , fermentation , bioinformatics
To determine how flavonoid‐rich wine grape seed flour modulates intestinal microbiota and enhances insulin sensitivity and glucose metabolism in obese mice, diet‐induced obese (DIO) mice were fed a HF diet supplemented with either 10% partially defatted Chardonnay grape seed flours (ChrSd) or microcrystalline cellulose (MCC, control) for 4 weeks. Metagenomics data from the feces of the mice using a next generation sequencing showed dynamic changes in microbiome regulating diet‐induced obesity, polyphenol conversion, bile acid and hepatic lipid metabolism and butyrate production. The 2‐h insulin and glucose areas under the curve were lowered by ChrSd indicating that ChrSd enhanced insulin sensitivity and improved glucose metabolism. ChrSd intake also reduced body weight gain, liver and adipose tissue weight despite a significant increase in food intake. In conclusion, Chardonnay grape seed flour ameliorates the effects of a HF diet on insulin resistance, hepatic lipid accumulation and glucose production, and weight gain possibly via modulation of intestinal microbiota in DIO mice.