Resveratrol and tomato pectin synergistically ameliorated metabolic disorder in high-fat-diet mice through the microbiota-gut-liver axis

Summary

This laboratory study in high-fat-diet mice demonstrates that co-administration of resveratrol and tomato pectin produces synergistic metabolic benefits beyond individual treatments, including improved glucose tolerance, reduced hepatic steatosis, and enhanced intestinal barrier function. The mechanistic analysis reveals that these benefits depend on microbiota-mediated modulation of the gut-liver axis, specifically through altered bile acid composition and farnesoid X receptor signalling. The finding that antibiotic-induced microbiota depletion abolished these effects confirms the central role of the microbiota in mediating the intervention's efficacy.

Regional applicability

This is a mouse model study without human trials or United Kingdom-specific data. The findings suggest a potential dietary intervention strategy for metabolic disorder management, but transferability to human populations and UK dietary/healthcare contexts would require human clinical trials and consideration of practical implementation in food systems.

Key measures

Body weight gain, glucose tolerance, insulin sensitivity, hepatic lipid content, tight junction proteins, anti-inflammatory cytokines, gut microbiota diversity and composition, fecal short-chain fatty acids, bile acid metabolomics, hepatic gene expression (lipogenic genes, β-oxidation markers, FXR signalling components)

Outcomes reported

The study measured effects of combined resveratrol and tomato pectin on obesity, glucose tolerance, insulin sensitivity, hepatic steatosis, gut microbiota composition, and bile acid metabolism in high-fat-diet mice. Key outcomes included restored microbiota diversity, elevated short-chain fatty acid levels, and modulation of bile acid-FXR signalling pathways.

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