Highly branched RG-I domain enrichment are indispensable for pectin mitigating against high-fat diet-induced obesity

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Zhu, Kai
Mao, Guizhu
Wu, Dongmei
Yu, Chengxiao
Cheng, Huan
Xiao, Hang
Ye, Xingqian
Linhardt, Robert J.
Orfila, Caroline
Chen, Shiguo
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Biology , Chemistry and chemical biology , Chemical and biological engineering , Biomedical engineering
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Obesity is associated with gut microbiome dysbiosis. Our previous research has shown that highly branched rhamnogalacturonan type I (RG-I)-enriched pectin (WRP, 531.5 kDa, 70.44% RG-I, Rha/(Gal + Ara) = 20) and its oligosaccharide with less branched RG-I [DWRP, 12.1 kDa, 50.29% RG-I, Rha/(Gal + Ara) = 6] are potential prebiotics. The present study is conducted to uncover the impact of the content, molecular size, and branch degrees of RG-I on the inhibiting effect of high-fat diet (HFD)-induced obesity. The commercial pectin (CP, 496.2 kDa, 35.77% RG-I, Rha/(Gal + Ara) = 6), WRP, and DWRP were orally administered to HFD-fed C57BL/6J mice (100 mg kg–1 d–1) to determine their individual effects on obesity. WRP significantly prevented bodyweight gain, insulin resistance, and inflammatory responses in HFD-fed mice. No obvious anti-obesity effect was observed in either CP or DWRP supplementation. A mechanistic study revealed that CP and DWRP could not enhance the diversity of gut microbiota, while WRP treatment positively modulated the gut microbiota of obese mice by increasing the abundance of Butyrivibrio, Roseburia, Barnesiella, Flavonifractor, Acetivibrio, and Clostridium cluster IV. Furthermore, WRP significantly promoted browning of white adipose tissues in HFD-fed mice, while CP and DWRP did not. WRP can attenuate the HFD-induced obesity by modulation of gut microbiota and lipid metabolism. Highly branched RG-I domain enrichment is essential for pectin mitigating against the HFD-induced obesity.
Journal of Agriculture and Food Chemistry, 68, 8688-8701
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Highly branched RG-I domain enrichment are indispensable for pectin mitigating against high-fat diet-induced obesity, K. Zhu, G. Mao, D. Wu, C. Yu, H. Xiao, X. Ye, R. J. Linhardt, C. Orfila, S. Chen, Journal of Agriculture and Food Chemistry, 68, 8688-8701, 2020.
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