Basic Study
Copyright ©The Author(s) 2021.
World J Gastroenterol. May 14, 2021; 27(18): 2160-2176
Published online May 14, 2021. doi: 10.3748/wjg.v27.i18.2160
Table 1 Ingredients and fat content of the experimental diets
Ingredients (g/kg)
CRF-1
Ath
Moisture (g/kg)8274.5
Protein (g/kg)219199
Fat (g/kg)54141.5
Crude ash (g/kg)6357
Crude fiber (g/kg)2926
Soluble nitrogen free extract (g/kg)553502
Total (g)10001000
Fat contentCRF-1Ath
Fatty acid (g/kg)54124
Cholesterol (g/kg)12.5
Cholate (g/kg)5
Ath: Atherogenic; CRF-1: Corticotropin-releasing factor-1.
Table 2 Primer sequences for the targeted mouse genes
Gene
Forward primer
Reverse primer
m_βactinTATCCACCTTCCAGCAGATGTAGCTCAGTAACAGTCCGCCTA
m_TNF-αATCCGCGACGTGGAACTGACCGCCTGGAGTTCTGGAA
m_MCP-1CTTCCTCCACCACCATGCACCAGCCGGCAACTGTGA
m_αSMAGTCCCAGACATCAGGGAGTAATCGGATACTTCAGCGTCAGGA
m_collagen1a1GCTTCACCTACAGCACCCTTGTGATGACTGTCTTGCCCCAAGTT
m_AccCTGGCTGCATCCATTATGTCATGGTAGACTGCCCGTGTGAA
m_Cpt2GGGCGAGCTTCAGCATATGGGCCCATCGCTGCTTCTT
m_PPARαCGATGCTGTCCTCCTTGATGACGCGTGTGATAAAGCCATTG
m_PPARγCTTGCTGTGGGGATGTCTCAATCTCCGCCAACAGCTTCTC
m_TLR4CCTCTGCCTTCACTACAGAGACTTTCACAATAACCTTCCGGCTCTTG
m_TLR9CCTTCGTGGTGTTCGATAAGGCACCCGCAGCTCGTTATACA
TNF-α: Tumor necrosis factor-α; MCP-1: Monocyte chemotactic protein 1; αSMA: α smooth muscle actin; ACC: Acetyl-CoA carboxylase; CPT2: Carnitine O-palmitoyltransferase II; PPAR: Peroxisome proliferator-activated receptor; TLR: Toll-like receptor.
Table 3 Characteristics of the experimental groups
Characteristics
Control
Control + PHGG
NAFLD
NAFLD + PHGG
Body weight (g)25.7 ± 0.525.2 ± 1.120.6 ± 0.8a20.8 ± 1.6a
Liver weight (g)1.17 ± 0.051.03 ± 0.081.47 ± 0.11a1.55 ± 0.13a
Liver weight (% body)4.45 ± 0.134.13 ± 0.327.13 ± 0.40a7.44 ± 0.61a
Aspartate aminotransferase (IU/L)72.0 ± 7.173.1 ± 11.9133.1 ± 69.1a83.5 ± 24.1a,b
Alanine aminotransferase (IU/L)23.4 ± 2.920.0 ± 3.4112.9 ± 77.0a46.3 ± 15.9a,b
Total cholesterol (mg/dL)97.7 ± 6.683.7 ± 10.8359.7 ± 95.0a306.7 ± 26.5a
Triglyceride (mg/dL)88.9 ± 25.471.1 ± 25.116.6 ± 4.0a36.2 ± 25.7a,b
Free fatty acids (mEQ/L)1668 ± 2571334 ± 254a1254 ± 201a1119 ± 310a
Glucose (mg/dL)70 ± 5373 ± 1673 ± 1995 ± 32
Data are presented as the mean ± SD.
aP < 0.05 significant differences compared to the control group.
bP < 0.05 significant differences between the non-alcoholic fatty liver disease (NAFLD) group and the NAFLD + Partially hydrolyzed guar gum group. Non-alcoholic fatty liver disease group was induced by high fat diet with increased intestinal permeability. NAFLD: Non-alcoholic fatty liver disease; PHGG: Partially hydrolyzed guar gum.
Table 4 Partially hydrolyzed guar gum-mediated profiles of short-chain fatty acids in cecal contents
Short chain fatty acids (mmol/g)
Control
Control + PHGG
NAFLD
NAFLD + PHGG
Succinic acid0.82 ± 0.340.85 ± 0.365.08 ± 2.27a5.28 ± 2.20a
Lactic acid0.05 ± 0.080.09 ± 0.130.40 ± 0.46a0.45 ± 0.39a
Formic acid0.89 ± 0.091.90 ± 0.06a0.72 ± 0.16a0.83 ± 0.28b
Acetic acid41.2 ± 6.047.9 ± 8.8a32.8 ± 5.3a33.1 ± 7.9a
Propionic acid8.18 ± 1.149.16 ± 1.04a9.76 ± 2.56a9.82 ± 3.39a
Isobutyric acid1.19 ± 0.111.04 ± 0.111.44 ± 0.20a1.06 ± 0.28b
Butyric acid8.86 ± 2.4213.81 ± 5.14a3.91 ± 0.58a3.34 ± 1.09a
Isovaleric acid0.33 ± 0.140.12 ± 0.11a1.05 ± 0.40a0.38 ± 0.40b
Valeric acid0.49 ± 0.180.48 ± 0.140.50 ± 0.220.18 ± 0.17a,b
Data are presented as the mean ± SD.
aP < 0.05 significant differences compared to the control group.
bP < 0.05 significant differences between the non-alcoholic fatty liver disease (NAFLD) group and the NAFLD + Partially hydrolyzed guar gum group. PHGG: Partially hydrolyzed guar gum; NAFLD: Non-alcoholic fatty liver disease.