Blueberry and cranberry anthocyanin extracts reduce bodyweight and modulate gut microbiota in C57BL/6 J mice fed with a high-fat diet

• Published in: European journal of nutrition 2021-08, Vol.60 (5), p.2735-2746
• Main Authors: Liu, Jianhui, Hao, Wangjun, He, Zouyan, Kwek, Erika, Zhu, Hanyue, Ma, Ning, Ma, Ka Ying, Chen, Zhen-Yu
• Format: Article
• Language: English
• Subjects: Adipose tissue; Anthocyanins; Body weight gain; Chemistry; Chemistry and Materials Science; Cholesterol; Diet; Dietary supplements; Fatty acids; Fruits; High fat diet; Intestinal microflora; Lipids; Lipopolysaccharides; Low fat diet; Metagenomics; Microbiota; Nutrient deficiency; Nutrition; Original Contribution; Tumor necrosis factor-TNF; Tumor necrosis factor-α
• ISSN: 1436-6207; 1436-6215
• DOI: 10.1007/s00394-020-02446-3

Purpose Blueberry and cranberry are rich in anthocyanins. The present study was to investigate the effects of anthocyanin extracts from blueberry and cranberry on body weight and gut microbiota. Methods C57BL/6 J Mice were divided into six groups ( n  = 9 each) fed one of six diets namely low-fat diet (LFD), high-fat diet (HFD), HFD with the addition of 1% blueberry extract (BL), 2% blueberry extract (BH), 1% cranberry extract (CL), and 2% cranberry extract (CH), respectively. Results Feeding BL and BH diets significantly decreased body weight gain by 20–23%, total adipose tissue weight by 18–20%, and total liver lipids by 16–18% compared with feeding HFD. Feeding CH diet but not CL diet reduced the body weight by 27%, accompanied by a significant reduction of total plasma cholesterol by 25% and tumor necrosis factor alpha (TNF-α) by 38%. The metagenomic analysis showed that the supplementation of blueberry and cranberry anthocyanin extracts reduced plasma lipopolysaccharide concentration, accompanied by a reduction in the relative abundance of Rikenella and Rikenellaceae . Dietary supplementation of berry anthocyanin extracts promoted the growth of Lachnoclostridium , Roseburia , and Clostridium _ innocuum_group in genus level, leading to a greater production of fecal short-chain fatty acids (SCFA). Conclusions It was concluded that both berry anthocyanins could manage the body weight and favorably modulate the gut microbiota at least in mice.