High-Fat Diet Reduces the Formation of Butyrate, but Increases Succinate, Inflammation, Liver Fat and Cholesterol in Rats, while Dietary Fibre Counteracts These Effects.
(2013) In PLoS ONE 8(11).- Abstract
- Obesity is linked to type 2 diabetes and risk factors associated to the metabolic syndrome. Consumption of dietary fibres has been shown to have positive metabolic health effects, such as by increasing satiety, lowering blood glucose and cholesterol levels. These effects may be associated with short-chain fatty acids (SCFAs), particularly propionic and butyric acids, formed by microbial degradation of dietary fibres in colon, and by their capacity to reduce low-grade inflammation.
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/4179324
- author
- Jakobsdottir, Greta LU ; Xu, Jie LU ; Molin, Göran LU ; Ahrné, Siv LU and Nyman, Margareta LU
- organization
- publishing date
- 2013
- type
- Contribution to journal
- publication status
- published
- subject
- in
- PLoS ONE
- volume
- 8
- issue
- 11
- article number
- e80476
- publisher
- Public Library of Science (PLoS)
- external identifiers
-
- wos:000327254700184
- pmid:24236183
- scopus:84893403953
- pmid:24236183
- ISSN
- 1932-6203
- DOI
- 10.1371/journal.pone.0080476
- project
- ANTIDIABETIC FOOD CENTRE
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
- id
- a7644443-fd1d-4532-9d0b-c8044768e71f (old id 4179324)
- date added to LUP
- 2016-04-01 14:40:49
- date last changed
- 2023-11-27 23:10:45
@article{a7644443-fd1d-4532-9d0b-c8044768e71f, abstract = {{Obesity is linked to type 2 diabetes and risk factors associated to the metabolic syndrome. Consumption of dietary fibres has been shown to have positive metabolic health effects, such as by increasing satiety, lowering blood glucose and cholesterol levels. These effects may be associated with short-chain fatty acids (SCFAs), particularly propionic and butyric acids, formed by microbial degradation of dietary fibres in colon, and by their capacity to reduce low-grade inflammation.}}, author = {{Jakobsdottir, Greta and Xu, Jie and Molin, Göran and Ahrné, Siv and Nyman, Margareta}}, issn = {{1932-6203}}, language = {{eng}}, number = {{11}}, publisher = {{Public Library of Science (PLoS)}}, series = {{PLoS ONE}}, title = {{High-Fat Diet Reduces the Formation of Butyrate, but Increases Succinate, Inflammation, Liver Fat and Cholesterol in Rats, while Dietary Fibre Counteracts These Effects.}}, url = {{http://dx.doi.org/10.1371/journal.pone.0080476}}, doi = {{10.1371/journal.pone.0080476}}, volume = {{8}}, year = {{2013}}, }