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A High Flavonoid Diet Reduces Gut Permeability, Short Chain Fatty Acid Production and Decreases Gut Inflammation in Overweight and Obese Men and Women
Author(s) -
Ward Robert Edwin,
Bergerson Janet,
Hergert Nancie,
Hergert John,
Aguilar Sheryl,
Khan Abdullah,
Kung Stephanie,
Lefevre Michael
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.420.5
Subject(s) - calprotectin , intestinal permeability , postprandial , lactulose , chemistry , food science , feces , sucralose , meal , flavonoid , medicine , endocrinology , biology , biochemistry , inflammatory bowel disease , insulin , disease , antioxidant , paleontology
We hypothesized that providing a diet high in flavonoids would reduce gut permeability, and gut inflammation, and possibly differentially affect the fecal concentrations of short chain fatty acids (SCFA). To test this hypothesis, 29 overweight/obese (BMI; 25.2–34.5 kg/m2) men (N=16) and women (N=16) were provided two well‐controlled diets that were identical in macronutrient content (Protein 17% en; Fat, 30% en, Carbohydrate, 53% en), but formulated to have large differences in the flavonoid content. The Low Flavonoid Diet (LFD) contained 10 mg/1000 Kcals, while the High Flavonoid Diet (HFD) contained 340 mg/1000 Kcals. The study was a randomized cross‐over design with six weeks for each arm, and subjects were provided all meals. Endpoints were determined in duplicate during the last week of each diet period. Gut permeability was assessed by the differential sugar test using mannitol, sucrose, lactulose and sucralose which were measured after ingestion and 24h collection by gas chromatography. Fecal SCFA (acetic, butyric, proprionic, valeric, caproic, isovaleric and isobutyric acids) were measured using gas chromatography. Gut inflammation was determined by measure of fecal calprotectin (Calp), myeloperoxidase (MPO) and eosinophil derived neurotoxin (EDN). Food was well tolerated by participants; compliance was assessed by questionnaires and direct observation and was deemed to be excellent. Compared to the LFD, the HFD significantly reduced gut permeability, with differential effects along the length of the GI tract. Compared to the LFD, sucrose recovery was reduced 45% by the HFD, whereas lactulose and sucralose were reduced by 34% and 22%. Collectively, these data indicate the HFD has a greater effect on gut permeability in proximal gastrointestinal tract. The HFD also significantly reduced the fecal concentration of all seven SCFA in the range of 15 to 50%. For the three most abundant SCFA the reductions were 24% (acetic), 20% (butyric) and 34% (proprionic). Lastly, the HFD also significantly reduced markers of intestinal inflammation by 53% to 72%. Despite significant reductions in both intestinal permeability and inflammation, there was no effect on plasma lipopolysaccharide. Collectively, these data indicate dietary flavonoids have a substantial effect on the barrier properties of the gut, metabolic activity of the microbiome and intestinal inflammation. Support or Funding Information This work was supported by USDA/NIFA grant 2014‐67017‐21749.