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Research Article | Open Access

Chronic consumption of thermally processed palm oil or canola oil modified gut microflora of rats

Mengcheng Ruana,1, Yiran Bua,1, Fangjie Wub,c,1, Shijie Zhanga, Rulong Chena, Na Lia, Zhiguo Liua( ), Hualin Wanga( )
School of Biology and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, Hubei, 430023, China
Hubei Provincial Key Laboratory for Applied Toxicology, Hubei Provincial Academy of Preventive Medicine, Wuhan 430079, China
Hubei Research Centre for Laboratory Animal, Wuhan 430079, China

1 Those authors contributed equally to this work. Peer review under responsibility of KeAi Communications Co., Ltd]]>

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Abstract

Dietary oils have critical influences on human health, and thermally cooking or frying modify the components and nutritional functions of oils. Palm oil was the most widely used oil in food processing industry, but its health effects remain debatable. In the current study, we aimed to compare the effects of thermally oxidized palm oil and canola oil on gut microbiota. Palm oil or canola oil were heated at 180 ℃ for 10 h to prepare high-fat diets. Rats were fed high-fat diets for 3 months, and hematological properties, gut microflora composition and intestinal gene expression were examined. The results indicated that heated canola oil consumption elevated plasma total cholesterol and LDL-c levels compared with unheated canola oil, but heated palm oil do not had these effects; and consumption of heated palm oil significantly elevated the relative abundance of Lactobacillucs and Roseburia in gut, compared with non-heated palm oil or two canola oil groups. Moreover, intestinal expression of IL-22 was increased in heated palm oil fed animal, though ZO-1 and GPR41 were reduced. In conclusion, heating process may enhance the effects of palm oil on proliferation of probiotics Lactobacillucs, and weaken the effects of canola oil on cholesterol transport and metabolism.

Keywords

Gut microbiotaShort-chain fatty acidsPalm oilCanola oilThermally oxidized oils

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Food Science and Human Wellness
Volume 10 Issue 1,
January 2021
Pages 94-102
DOI: 10.1016/j.fshw.2020.06.005
Cite this article:
Ruan M, Bu Y, Wu F, et al. Chronic consumption of thermally processed palm oil or canola oil modified gut microflora of rats. Food Science and Human Wellness, 2021, 10(1): 94-102. https://doi.org/10.1016/j.fshw.2020.06.005

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Received: 25 February 2020
Revised: 30 May 2020
Accepted: 01 June 2020
Published: 23 July 2020
© 2021 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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