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Abstract Title:

Rhubarb extract prevents hepatic inflammation induced by acute alcohol intake, an effect related to the modulation of the gut microbiota.

Abstract Source:

Mol Nutr Food Res. 2016 Mar 18. Epub 2016 Mar 18. PMID: 26990039

Abstract Author(s):

Audrey M Neyrinck, Usune Etxeberria, Bernard Taminiau, Georges Daube, Matthias Van Hul, Amandine Everard, Patrice D Cani, Laure B Bindels, Nathalie M Delzenne

Article Affiliation:

Audrey M Neyrinck

Abstract:

SCOPE: Binge consumption of alcohol is an alarming global health problem. Acute ethanol intoxication is characterized by inflammation and oxidative stress, which could be promoted by gut barrier function alterations. In this study, we have tested the hypothesis of the hepatoprotective effect of rhubarb extract in a mouse model of binge drinking and we explored the contribution of the gut microbiota in the related- metabolic effects.

METHODS AND RESULTS: Mice were fed a control diet supplemented with or without 0.3% rhubarb extract for 17 days and were necropsied 6 hours after an alcohol challenge. Supplementation with rhubarb extract changed the microbial ecosystem (assessed by 16S rDNA pyrosequencing) in favor of Akkermansia muciniphila and Parabacteroides goldsteinii. Furthermore, it improved alcohol-induced hepatic injury, down-regulated key markers of both inflammatory and oxidative stresses in the liver tissue, without affecting significantly steatosis. In the gut, rhubarb supplementation increased crypt depth, tissue weight, the expression of antimicrobial peptides.

CONCLUSIONS: These findings suggest that some bacterial genders involved in gut barrier function, are promoted by phytochemicals present in rhubarb extract, and could therefore be involved in the modulation of the susceptibility to hepatic diseases linked to acute alcohol consumption. This article is protected by copyright. All rights reserved.

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Sayer Ji
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