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High Fiber Diet Reduces Gene Expression and Level of IL-1β in Hypertriglyceridemia Rats
Abstract
Background and Objective: High fat and fructose diet causes hypertriglyceridemia that induce production of proinflammatory interleukin Iβ (IL-Iβ). Expression of IL-Iβ can be suppressed by short chain fatty acids (SCFA).This study aimed to determine the effects of high fiber diet on the level and expression of IL-1β in high fat and fructose diet model of Wistar rats. Materials and Methods: Twenty-five Wistar rats divided into 5 groups: Normal control (N), hypertriglyceridemia control (TC), hypertriglyceridemia with 1.04 g rat–1 day–1 of fiber (T1); hypertriglyceridemia with 2.07 g rat–1 day–1 of fiber (T2) and hypertriglyceridemia with 3.11 g rat–1 day–1 of fiber (T3). Triglyceride levels were measured using colorimetric method, whereas IL-1β levels were measured using ELISA method. All biochemical analysis was performed twice, before and after treatment. IL-1β gene expression in white adipose tissue was measured by q-PCR method at the end of the study. Results: Triglyceride levels in treatment groups were lower compared to hypertriglyceridemia control group. Gene expression and levels of IL-1β at treated groups, receiving high fiber diet, were lower compared to the hypertriglyceridemia control group. Conclusion: High fiber diet could suppress the expression of IL-1β in white adipose tissues and could reduce the level of IL-1β in rats.
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Gene expression, high fiber diet, hypertriglyceridemia, IL-1β, inflammationArticle Metrics
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Copyright (c) 2020 The Author(s)
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
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Hermawan, D., Hastuti, P., & Sunarti. (2020). High Fiber Diet Reduces Gene Expression and Level of IL-1β in Hypertriglyceridemia Rats. Pakistan Journal of Nutrition, 19(3), 111–116. https://doi.org/10.3923/pjn.2020.111.116
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