LPS-induced TNF-α production is attenuated by intake with PHGG via gut microbial fermentation in mice

Area of Science:

• Microbiology
• Nutrition Science
• Immunology

Background:

• Dietary fibers promote short-chain fatty acids (SCFAs) production through gut microbial fermentation, influencing host inflammation.
• Partially hydrolyzed guar-gum (PHGG), a soluble fiber, has a low viscosity, but its effects on acute inflammation require further investigation.

Purpose of the Study:

• To investigate the impact of PHGG intake on lipopolysaccharide (LPS)-induced tumor necrosis factor-alpha (TNF-α) production.
• To explore the role of gut microbiota and SCFAs in mediating the anti-inflammatory effects of PHGG.

Main Methods:

• Male C3H/HeN mice were fed a control diet (CD) or a diet with 5% PHGG (GGCD) for 6 weeks.
• LPS was administered to induce inflammation, and plasma TNF-α levels and cecal SCFAs were measured.
• The influence of gut microbiota on LPS-induced TNF-α production was assessed before and after antibiotic treatment in PHGG-fed mice.

Main Results:

• PHGG intake significantly suppressed LPS-induced TNF-α production (P < 0.01).
• PHGG consumption led to increased SCFA levels in cecal contents (P < 0.05) and lower fecal pH, indicating enhanced microbial fermentation.
• The anti-inflammatory effect of PHGG was diminished after antibiotic treatment, highlighting the role of gut microbiota.

Conclusions:

• Habitual PHGG ingestion inhibits inflammation, likely mediated by alterations in gut microbiota and subsequent SCFA production.
• PHGG demonstrates potential as a dietary intervention for managing inflammatory conditions.