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The present work takes part in the development of new methodologies suitable for the evaluation of health risks associated with consumption of new food ingredients, in particular non digestible fructooligosaccharides. The objective of the study was, more precisely, the effect of fructooligosaccharides on lipid metabolism, as well as on the sensitivity of the liver to the steatogenic effects of some chemical agents which are likely to be eaten concomittantly.
Administration to rats of a diet supplemented with a particular fructooligosaccharide, namely oligofructose (10%), induces a significant reduction (30-50%) in serum triglycerides namely affecting VLDL secretion. Using hepatocytes isolated from oligofructose fed rats, it was further shown that, as compared to control rats, triglycerides synthesis and secretion were reduced.
Effect of oligofructose on the in vitro hepatotoxicity of chemicals has also been studied. Since its hypolipidemic effect made interesting to study the interaction with steatogenic substances, four substances have been tested: tetracycline (0,1 mM), sodium valproate (1 mM), BHT (0,1 mM) and aflatoxin B1 (0,01 mM). Aflatoxin, valproate and BHT induce cellular accumulation of triglycerides in hepatocytes from control but not oligofructose fed rats. These data demonstrate a positive effect (reduction of potential steatogenic effect) of the new food ingredient (oligofructose) and toxic potential of chemicals. This work opens the way to a better evaluation of nutritional toxicology because:
The last part of the project consisted in the development and validation of the liver slices model to analyse the steatogenic potential effect of drugs.
In conclusion, we propose that in vitro model, and particularly the model of liver slices, will be very useful to evaluate nutrition-toxicity interaction.
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