Nouvelle publication relative aux lécithines et à la diversité du microbiote intestinal

29-05-23 | Actualités, Nutrition

Publication en collaboration ITERG, INRAE, Laboratoire CarMeN, Micalis,  Sorbonne Université, Université de Gembloux et le LIBM INSA Lyon, Journal of functional foods, vol. 105, 2023

Les lécithines, émulsifiants naturels, préservent la diversité du microbiote intestinal en relation avec les lipides fécaux spécifiques chez les souris nourries à haute teneur en graisses.



Synthetic emulsifiers promote metabolic syndrome and considerably alter gut microbiota. Data is lacking regarding natural emulsifiers like plant lecithins, a polar lipid-rich source of 18:3n-3 PUFA (ALA). For 13 weeks, male Swiss mice were fed ALA-replete semi-synthetic high-fat diet (HFD) including lecithin from rapeseed (RL) or soy, vs 2 HFD-controls devoid of lecithin (ALA-replete; low-ALA), vs Chow. Lecithins did not enhance HFD-induced adiposity nor increased inflammation, did not alter gut barrier markers and caecal bile acids, and contributed to n-3 PUFA status. Lecithins improved gut microbiota diversity. RL (10% in fat) even restored α-diversity similar to Chow, increased Lachnospiraceae NK4A136, Lactobacillus and Ruminococcaceae UCG-014 groups, and decreased Blautia genus bacteria. The abundance of most beneficial lecithin-enhanced bacteria was positively correlated to the amount of faecal polar lipid-bound ALA. These findings show that lecithins can beneficially affect the gut microbiota in association with changes in lipid residues in the distal gut.

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