首页|Parboiled rice supplementation alleviates high-fat diet-induced hyperlipidemia by regulating genes and gut microbiota in mice

Parboiled rice supplementation alleviates high-fat diet-induced hyperlipidemia by regulating genes and gut microbiota in mice

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Dietary parboiled rice(PR)has a low risk of disease,but little is known about the contribution of PR to the prevention of hyperlipidemia.The potential role and underlying mechanisms of PR in hyperlipidemia were evaluated in this study.Male C57BL/6J mice were fed with a normal diet,high-fat diet(HFD)containing refined rice(HFDRR)or PR(HFDPR).It was found that PR intervention improved lipid accumulation in mice.Transcriptomic data analysis revealed that 27 genes were up-regulated(mostly involved in lipid breakdown)and 86 genes were down-regulated(mostly involved in inflammatory responses)in the HFDPR group compared to the HFDRR group.And 15 differentially expressed genes(DEGs)were validated by quantitative real-time PCR(RT-qPCR),while protein interaction network showed that protein tyrosine phosphatase receptor type C(PTPRC)has a central role.The gut microbiota of mice was also altered after different dietary treatments,with higher ratio of Firmicutes and Bacteroidetes,increased abundances of Ruminococcaceae,Lachnospiraceae,Christensenellaceae,Porphyromonadaceae,Rikenellaceae and Prevotellaceae,and decreased abundances of Lactobacillaceae,Peptostreptococcaceae,Erysipelotrichaceae and Actinobacteria in the HFDRR group.In addition,it was observed that PPAR signaling pathway may act as a bridge between DEGs and differential gut microbiota.These results suggested that PR can prevent hyperlipidemia by modulating liver genes and gut microbiota.

Parboiled riceBlood lipidsTranscriptomeGut microbiotaPPARSignaling pathway

Xiuxiu Wu、Tianyi Guo、Biao Li、Shuai Han、Zuomin Hu、Yi Luo、Dandan Qin、Yaping Zhou、Feijun Luo、Qinlu Lin

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National Research Center of Rice Deep Process and Byproducts,Hunan Provincial Key Laboratory of Grain-oil Deep Process and Quality Control,Hunan Provincial Key Laboratory of Forestry Edible Resources Safety and Processing,Central South University of Forestry and Technology,Changsha 410004,China

College of Life Science and Technology,Central South University of Forestry and Technology,Changsha 410004,China

Department of Clinical Medicine,Medical College of Xiangya,Central South University,Changsha 410008,China

Key Project of State Key R & D Program,ChinaProgram for Science and Technology Innovation Platform of Hunan Province湖南省自然科学基金湖南省自然科学基金长沙市自然科学基金Scientific Innovation Fund for Post-graduates of Central South University of Forestry and TechnologyScientific Innovation Fund for Post-graduates of Central South University of Forestry and TechnologyPostgraduate Scientific Research Innovation Project of Hunan ProvincePostgraduate Scientific Research Innovation Project of Hunan ProvincePostgraduate Scientific Research Innovation Project of Hunan ProvincePostgraduate Scientific Research Innovation Project of Hunan Province

2022YFF11002002019TP1022021JJ310752019JJ50984kq2014275CX20200699CX202102067CX20201018CX20210899CX20220701CX20220720

2024

10.26599/FSHW.2022.9250120

食品科学与人类健康(英文)

食品科学与人类健康(英文)

CSTPCD
ISSN：
年,卷(期)：2024.13(3)
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