Interaction between dietary fat and prebiotics on gut microbiota activity in people with normal weight and those with obesity using in vitro gut models.

Abstract

Background: The interplay between dietary fatty acids and inulin fermentation in the gut microbiome remains a complex yet essential aspect of metabolic health. This study aimed to investigate how specific dietary fatty acids will impact the fermentation of prebiotic inulin, affect the generation of short-chain fatty acids (SCFAs). The study also delves into the potential influences tied to different fat types. Methodology: Methodology: An in vitro batch fermentation model simulating the human distal colon was used, examining fecal samples from six adults. The study assessed the effects of dietary fats, including medium-chain fatty acids (e.g., Caprylic (C8:0), Capric (C10:0)) and polyunsaturated fatty acids (e.g., Linoleic acid (18:2), alpha-Linolenic acid (omega 3)) on inulin fermentation. Results: The incorporation of Caprylic acid C8 and Capric C10 to inulin significantly reduced total SCFA production, possibly due to their antibacterial properties. Conversely, polyunsaturated fatty acids (PUFAs), particularly omega-3 , either maintained or increased SCFA production. Specific alterations in SCFA production were also observed between obese and non-obese subjects. Conclusions: The findings highlight the complex interaction between dietary fats and gut microbiota, revealing how MCFAs and PUFAs differentially influence SCFA production. This understanding may open avenues for targeted dietary interventions to modulate gut health and associated metabolic outcomes.