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Ultra-Processed Foods drive Intestinal Barrier permeability increasing Microvascular Disease risk

ABSTRACT: Abstract: Our intake of ultra-processed foods has dramatically increased over the past few decades in line with the prevalence of obesity and diabetes, key risk factors for microvascular diseases such as chronic kidney disease (CKD). The extent to which long-term intake of highly processed food influences CKD outcome is unclear. Here, we show in rodent models that a highly processed diet drives intestinal barrier permeability and an increased risk of CKD. Inhibition of the advanced glycation pathway, which generates Maillard reaction products within foods upon thermal processing, reversed kidney injury. Consequently, a highly processed diet leads to innate immune complement activation and local kidney inflammation via the potent proinflammatory effector molecule complement 5a (C5a). C5a receptor inhibition ameliorated albuminuria. In a mouse model of diabetes, a high resistant starch fiber diet led to a redistribution of the gut commensal consortium, prevented impaired gut barrier function and decreased the severity of kidney injury via suppression of complement. These results provide mechanistic insight into the role of highly processed foods on inflammation and chronic disease risk. One Sentence Summary: Ultra-processed diets promote chronic kidney disease

ORGANISM(S): Mus musculus

PROVIDER: GSE142261 | GEO | 2020/12/18

REPOSITORIES: GEO

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Project description:BACKGROUND: Diet is foods and drinks regularly consumed, and its regulation is complicated. It is necessary to obtain a practical understanding of which foods and drinks contribute to health and well-being and which are insalubrious. Clear evidence shows that a high intake of fruity beverage (FB) is associated with a higher risk of metabolic syndromes; unlike FB, the health outcome of fruit juice (FJ) intake is still controversial. Here, we aim to reveal the health outcomes of diet intervention (FJ or FB) with system profiling via the interaction of gut microbiota and metabolomics.RESULTS: Firstly, the glucose, sucrose, fructose and other bioactive metabolites of FJ and FB were analyzed, and FJ possessed higher sucrose and flavonoids, while FB showed higher glucose and fructose. Secondly, C0 was set as the control group on Day 0, and a 4-week diet invention was performed to control, FJ-intake and FB-intake groups with normal saline, FJ and FB, respectively. Then, disparate trends in the metabolic syndrome of FJ-intake and FB-intake groups were revealed through the diet-microbiome-metabolic pathway axis. FJ improved alpha diversity and decreased the F/B ratio of gut microbiota as well as prevented insulin resistance with the reduced food intake in the FJ-intake group. However, FB possessed unchanged microbial diversity and enhanced F/B ratio, causing insulin resistance with renal triglyceride accumulation, increased kidney mass index as well as steadily improved weight change in FB-intake group.CONCLUSIONS: The distinct processing degrees could explain the different FB and FJ intake responses in rats. FB with excess free fructose belongs to ultra-processed foods, while FJ with higher flavonoids belongs to minimally processed foods. We genuinely believe that FJ with a lower processing degree, although naturally contains the similar total amount of 3 main free sugars as FB, could be a healthier drink choice. Lipidomics assay is reported in the current study <a href='https://www.ebi.ac.uk/metabolights/MTBLS4108 ' rel='noopener noreferrer' target='_blank'>MTBLS4108</a>.Metabolomics assay is reported in <a href='https://www.ebi.ac.uk/metabolights/MTBLS3943' rel='noopener noreferrer' target='_blank'>MTBLS3943</a>.

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Ultra-Processed Foods drive Intestinal Barrier permeability increasing Microvascular Disease risk

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