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Food Science and Human Wellness 2022, 11(1): 49-57 https://doi.org/10.1016/j.fshw.2021.07.006
Research Article | Open Access | Issue | Published: 11 September 2021

Effects of soy hull polysaccharide on dyslipidemia and pathoglycemia in rats induced by a high-fat-high-sucrose diet

Show Author's Information Qian Lina,b,  Lina Yanga,b( ),  Lin Hana,b,  Ziyi Wanga,b,  Mingshuo Luoa,b,  Danshi Zhua,b,  He Liua,b( ),  Xin Lia,b,  Yu Fenga,b
College of Food Science and Technology, Bohai University, Jinzhou 121013, China
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:
Gut microbiota, Soy hull polysaccharide, Antihyperlipidemic, Short-chain fatty acids
Cite this article:
Lin Q, Yang L, Han L, et al. Effects of soy hull polysaccharide on dyslipidemia and pathoglycemia in rats induced by a high-fat-high-sucrose diet. Food Science and Human Wellness, 2022, 11(1): 49-57. https://doi.org/10.1016/j.fshw.2021.07.006
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Abstract Full text About this article

The present work aimed at investigating the effects of soy hull polysaccharide (SHP) in alleviating adverse effects in rats fed a high-fat-high-sucrose diet. After SHP feeding for 4 weeks, the fasting blood glucose (FBG), serum triglyceride (TG), serum high-density lipoprotein cholesterol (HDL-C), short chain fatty acids (SCFAs), and 16S rDNA gene sequence were determined. Administration of SHP significantly decreased body fat content and TG levels, and increased water intake and HDL-C levels after 4 weeks of treatment. The antihyperglycemic effect of SHP at a dose of 400 mg/kg mb had the most significant effects among the three dosage groups. SHP notably restored the FBG in rats fed a high-fat-high-sucrose diet (P < 0.05). Furthermore, SHP at 400 mg/kg mb increased the abundance of Bacteroidetes and decreased that of Firmicutes and Actinobacteria at the phylum level. The polysaccharide treated groups had significantly higher content of total SCFAs, and the main fermentation products were acetic, propionic, n-valeric and i-valeric acids. Thus, SHP restores blood lipid levels in rats fed a high-fat-high sucrose diet through regulation of the gut microbiota.


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About this article

Effects of soy hull polysaccharide on dyslipidemia and pathoglycemia in rats induced by a high-fat-high-sucrose diet

Show Author's information Qian Lina,b, Lina Yanga,b( ), Lin Hana,b, Ziyi Wanga,b, Mingshuo Luoa,b, Danshi Zhua,b, He Liua,b( ), Xin Lia,b, Yu Fenga,b
College of Food Science and Technology, Bohai University, Jinzhou 121013, China
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

The present work aimed at investigating the effects of soy hull polysaccharide (SHP) in alleviating adverse effects in rats fed a high-fat-high-sucrose diet. After SHP feeding for 4 weeks, the fasting blood glucose (FBG), serum triglyceride (TG), serum high-density lipoprotein cholesterol (HDL-C), short chain fatty acids (SCFAs), and 16S rDNA gene sequence were determined. Administration of SHP significantly decreased body fat content and TG levels, and increased water intake and HDL-C levels after 4 weeks of treatment. The antihyperglycemic effect of SHP at a dose of 400 mg/kg mb had the most significant effects among the three dosage groups. SHP notably restored the FBG in rats fed a high-fat-high-sucrose diet (P < 0.05). Furthermore, SHP at 400 mg/kg mb increased the abundance of Bacteroidetes and decreased that of Firmicutes and Actinobacteria at the phylum level. The polysaccharide treated groups had significantly higher content of total SCFAs, and the main fermentation products were acetic, propionic, n-valeric and i-valeric acids. Thus, SHP restores blood lipid levels in rats fed a high-fat-high sucrose diet through regulation of the gut microbiota.

Keywords: Gut microbiota, Soy hull polysaccharide, Antihyperlipidemic, Short-chain fatty acids

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Publication history

Received: 13 March 2020
Revised: 28 April 2020
Accepted: 29 May 2020
Published: 11 September 2021
Issue date: January 2022

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© 2021 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

Acknowledgements

This study was supported by the National Natural Science Foundation of China (Grant No. 31901680 and 31972031).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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