| المؤلفون: |
Devi K; Centre for Excellence in Functional Foods, Division of Food and Nutritional Biotechnology, National Agri-Food Biotechnology Institute (NABI), Knowledge City-Sector 81, SAS Nagar, Punjab 140306, India. mbishnoi@nabi.res.in.; Department of Biotechnology, Panjab University, Sector-25, Chandigarh 160014, India., Kumar V; Centre for Excellence in Functional Foods, Division of Food and Nutritional Biotechnology, National Agri-Food Biotechnology Institute (NABI), Knowledge City-Sector 81, SAS Nagar, Punjab 140306, India. mbishnoi@nabi.res.in.; University Institute of Pharmaceutical Sciences, Panjab University, Chandigarh 160014, India., Kumar V; Centre for Excellence in Functional Foods, Division of Food and Nutritional Biotechnology, National Agri-Food Biotechnology Institute (NABI), Knowledge City-Sector 81, SAS Nagar, Punjab 140306, India. mbishnoi@nabi.res.in.; Department of Biotechnology, Panjab University, Sector-25, Chandigarh 160014, India., Mahajan N; Centre for Excellence in Functional Foods, Division of Food and Nutritional Biotechnology, National Agri-Food Biotechnology Institute (NABI), Knowledge City-Sector 81, SAS Nagar, Punjab 140306, India. mbishnoi@nabi.res.in.; Regional Centre for Biotechnology, Faridabad-Gurgaon Expressway, Faridabad, Haryana 121001, India., Kaur J; Centre for Excellence in Functional Foods, Division of Food and Nutritional Biotechnology, National Agri-Food Biotechnology Institute (NABI), Knowledge City-Sector 81, SAS Nagar, Punjab 140306, India. mbishnoi@nabi.res.in.; University Institute of Pharmaceutical Sciences, Panjab University, Chandigarh 160014, India., Sharma S; Centre for Excellence in Functional Foods, Division of Food and Nutritional Biotechnology, National Agri-Food Biotechnology Institute (NABI), Knowledge City-Sector 81, SAS Nagar, Punjab 140306, India. mbishnoi@nabi.res.in.; Department of Biotechnology, Panjab University, Sector-25, Chandigarh 160014, India., Kumar A; Institute of Nanoscience and Technology (INST), Knowledge city-Sector 81, SAS Nagar, Punjab 140306, India., Khan R; Institute of Nanoscience and Technology (INST), Knowledge city-Sector 81, SAS Nagar, Punjab 140306, India., Bishnoi M; Centre for Excellence in Functional Foods, Division of Food and Nutritional Biotechnology, National Agri-Food Biotechnology Institute (NABI), Knowledge City-Sector 81, SAS Nagar, Punjab 140306, India. mbishnoi@nabi.res.in.; Department of Biotechnology, Panjab University, Sector-25, Chandigarh 160014, India.; Regional Centre for Biotechnology, Faridabad-Gurgaon Expressway, Faridabad, Haryana 121001, India., Kondepudi KK; Centre for Excellence in Functional Foods, Division of Food and Nutritional Biotechnology, National Agri-Food Biotechnology Institute (NABI), Knowledge City-Sector 81, SAS Nagar, Punjab 140306, India. mbishnoi@nabi.res.in.; Department of Biotechnology, Panjab University, Sector-25, Chandigarh 160014, India.; Regional Centre for Biotechnology, Faridabad-Gurgaon Expressway, Faridabad, Haryana 121001, India. |
| مستخلص: |
Cereal bran consumption improves gastrointestinal and metabolic health. Unprocessed cereal brans have a limited shelf-life and contain anti-nutrient phytochemicals. In the present study, lipids and antinutrients (flavonoids, tannin, and polyphenol) were removed from finger millet, kodo millet and rice bran using chemo-enzymatic processing. The thus-obtained modified cereal brans (MCBs) were evaluated for their potential in preventing high fat diet (HFD)-induced obesity. C57BL/6 mice were fed a HFD or a HFD supplemented with 10% w/w modified finger millet bran (mFMB), modified kodo millet bran (mKMB), modified rice bran (mRB), or a combination of the modified brans (1 : 1 : 1) for twelve weeks. The MCBs reduced HFD-induced body weight gain, improved glucose homeostasis, decreased the Firmicutes / Bacteroidetes ratio, and increased the short chain fatty acid (SCFA) levels in the cecum. Liver dyslipidemia, oxidative stress, inflammation, visceral white adipose tissue (vWAT) hypertrophy, and lipolysis were also prevented by the MCBs. Among the individual MCBs, mRB showed a greater effect in preventing HFD-induced increase in the inflammatory cytokines (IL-6, TNF-α, and LPS) than mFMB and mKMB. mFMB and mKMB supplementation more significantly restored the relative abundance of Akkermansia muciniphila and butyrate-producing genera such as Lachnospiraceae , Eubacterium , and Ruminococcus than mRB. Ex vivo gut permeability assay, immunohistochemistry of tight junction proteins, and gene expression analysis in the colon revealed that the combination of three brans was better in preventing HFD-induced leaky gut in comparison to the individual brans. Hierarchical clustering analysis showed that the combination group was clustered closest to the NPD group, suggesting an additive effect. Our study implies that a combination of mFMB, mKMB, and mRB could be used as a nutraceutical or functional food ingredient for preventing HFD-induced gut derangements and associated metabolic complications. |
