Fortifying Butterfat with Soybean Oil Attenuates the Onset of Diet-Induced Non-Alcoholic Steatohepatitis and Glucose Intolerance

Autor(en)

Victor Manuel Sanchez Juarez, Annette Brandt, Cheng Jun Jin, Dragana Rajcic, Anna Engstler, Finn Jung, Anika Nier, Anja Baumann, Ina Bergheim

Abstrakt

The addition of plant oils such as soybean oil (S) to a diet rich in saturated fatty acids is discussed as a possible route to prevent or diminish the development of metabolic disease. Here, we assessed whether a butterfat-rich diet fortified with S affects the development of early non-alcoholic steatohepatitis (NASH) and glucose intolerance. Female C57BL/6J mice were fed a standard-control diet (C); a fat-, fructose-, and cholesterol-rich diet (FFC, 25E% butterfat, 50% (wt./wt.) fructose, 0.16% (wt./wt.) cholesterol); or FFC supplemented with S (FFC + S, 21E% butterfat + 4E% S) for 13 weeks. Indicators of liver damage, inflammation, intestinal barrier function, and glucose metabolism were measured. Lipopolysaccharide (LPS)-challenged J774A.1 cells were incubated with linolenic and linoleic acids (ratio 1:7.1, equivalent to S). The development of early NASH and glucose intolerance was significantly attenuated in FFC + S–fed mice compared to FFC-fed mice associated with lower hepatic toll-like receptor-4 mRNA expression, while markers of intestinal barrier function were significantly higher than in C-fed mice. Linolenic and linoleic acid significantly attenuated LPS-induced formation of reactive nitrogen species and interleukin-1 beta mRNA expression in J774A.1 cells. Our results indicate that fortifying butterfat with S may attenuate the development of NASH and glucose intolerance in mice.

Organisation(en)

Department für Ernährungswissenschaften

Externe Organisation(en)

Friedrich-Schiller-Universität Jena

Journal

Nutrients

Band

13

Seiten

1-18

Anzahl der Seiten

18

ISSN

2072-6643

DOI

https://doi.org/10.3390/nu13030959

Publikationsdatum

03-2021

Peer-reviewed

Ja

ÖFOS 2012

303009 Ernährungswissenschaften

Schlagwörter

ASJC Scopus Sachgebiete

Food Science, Nutrition and Dietetics

Link zum Portal

https://ucrisportal.univie.ac.at/de/publications/686f4458-a71e-4d53-9457-cc73de4904f4