Simultaneous intake of euglena gracilis and vegetables synergistically exerts an anti-inflammatory effect and attenuates visceral fat accumulation by affecting gut microbiota in mice

Yuto Sakanoi, E. Shuang, Kazushi Yamamoto, Toshikuni Ota, Kentarou Seki, Mayumi Imai, Ryuki Ota, Yuta Asayama, Ayaka Nakashima, Kengo Suzuki, Tsuyoshi Tsuduki

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

We determined whether the benefits provided by the consumption of Euglena gracilis (Euglena), which is a unicellular photosynthesizing green alga and rich in insoluble dietary fiber paramylon, can be enhanced by the co-consumption of vegetables that are rich in soluble dietary fiber. Nine-week-old male C57BL/6J mice were divided into four groups: group 1 received normal diet, whereas groups 2, 3 and 4 received normal diet containing 0.3% paramylon, 1.0% Euglena, or 1.0% Euglena plus 0.3% vegetables (barley leaf, kale and ashitaba), respectively. Mice were fed ad libitum until 18 weeks of age. Euglena intake significantly decreased serum markers of inflammation and co-consumption of vegetables enhanced this reduction. Notably, we observed an increase in the fraction of beneficial bacteria producing short-chain fatty acids, a reduction in harmful bacteria that cause inflammation and an increase in short-chain fatty acid production. Visceral fat accumulation was also reduced. Subsequent analyses showed that co-consumption of Euglena with vegetables reduced adipocyte area, suppressed the expression of genes related to fatty acid synthesis and increased the expression of genes related to adipocyte growth and lipolysis. Therefore, co-consumption of Euglena with vegetables enhanced its anti-inflammatory effect and the inhibitory effect on visceral fat accumulation likely by modulating the composition of gut microbiota.

Original languageEnglish
Article number1417
JournalNutrients
Volume10
Issue number10
DOIs
Publication statusPublished - 2018 Oct 3

Keywords

  • Euglena gracilis
  • Gut microbiota
  • Inflammation
  • Paramylon
  • Vegetable
  • Visceral fat

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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