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Vitamin E (α-tocopherol) consumption influences gut microbiota composition.

Yukyung Choi1, Soomin Lee2, Sejeong Kim2

  • 1Department of Food and Nutrition, Sookmyung Women's University, Seoul, Korea.

International Journal of Food Sciences and Nutrition
|July 13, 2019
PubMed
Summary

Low-level vitamin E intake increased mice

Keywords:
Gut microbiomevitamin Eα-tocopherol

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Area of Science:

  • Nutritional science
  • Microbiology
  • Animal physiology

Background:

  • Vitamin E is a crucial fat-soluble antioxidant.
  • Its impact on gut microbiota composition and host physiology requires further investigation.
  • Dietary intake levels may differentially influence biological outcomes.

Purpose of the Study:

  • To investigate the effects of varying dietary vitamin E levels on gut microbiota composition and host physiological parameters in mice.
  • To determine if low-level versus high-level vitamin E consumption elicits distinct responses.

Main Methods:

  • Mice were administered low (LV) or high (HV) doses of DL-α-tocopherol for 34 days.
  • Body weight, organ weights (liver, spleen), and intestinal lengths were measured.
  • Gut microbiota composition was analyzed using microbiome sequencing.

Main Results:

  • The LV group exhibited a significantly higher spleen weight index compared to controls.
  • Body weights were elevated in the LV group.
  • A notable shift in the Firmicutes to Bacteroidetes ratio was observed in the LV group.

Conclusions:

  • Low-level vitamin E consumption can influence host physiology, evidenced by increased spleen and body weight.
  • Dietary vitamin E significantly alters gut microbiota composition, specifically affecting the Firmicutes/Bacteroidetes ratio.
  • These findings highlight the dose-dependent effects of vitamin E on the gut microbiome and host health.