Interaction of dietary fats and prebiotics on gut microbiota activity in people with normal weight and those with obesity using in vitro gut models

Abstract

Background The gut microbiota; is a complex community within the gastrointestinal tract that plays an important role in human health. Diet, especially dietary fats and prebiotics are primary drivers of gut microbiota modulation. It is imperative that we understand the interaction between dietary components and gut microbiota in light of the rising prevalence of obesity and its association with microbial alteration. The objective of this study is to determine whether long-chain dietary fatty acids have a direct influence on the activity of the gut microbiota, particularly during the fermentation of prebiotic inulin in both individuals of normal weight and those of obesity.

Methods: Utilizing an in vitro batch fermentation approach, faecal samples from six healthy adults were employed. The fermentative capacity of inulin in the presence of specific fatty acids, namely Myristic acid, Palmitic acid, Stearic acid, Oleic acid, and α-Linolenic acid, was investigated. SCFA production post-fermentation was quantified as an indicator of fermentation and microbial activity.

Results: Notable modulations in SCFA production were observed, especially in valeric acid, isobutyrate, and isovalerate. Significant variations were detected when inulin was paired with Myristic acid (p=0.028), Oleic acid (p=0.028), and α-Linolenic acid (p=0.043). However, no discernible differences in SCFA production were identified between normal-weight and obese participants.

Conclusions: The results underscore the complex relationship between dietary fats, prebiotics, and gut health, emphasizing the significance of in-depth studies for informed dietary guidelines and improved metabolic well-being.