Fermentable dietary fibers reduce voluntary alcohol intake and modulate gut microbiota composition in rats

Fermentable dietary fibers can reshape the gut microbiota and boost short-chain fatty acid (SCFA) production, processes impaired by chronic alcohol use. We compared five fibers—cellulose, pectin, resistant starch, guar gum, and inulin—in male Wistar rats. After 10 days on the test diets, voluntary a...

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Detalles Bibliográficos
Autores: Calleja-Conde, Javier, Bühler, Kora Mareen, Echeverry-Alzate, Víctor, Bressa, Carlo, Segovia-Rodríguez, Lucía, Morales-García, Jose A., Córdoba-Díaz, Damián, Córdoba-Díaz, Manuel, Torrado-Salmerón, Carlos, Giné, Elena, López-Moreno, Jose Antonio
Tipo de recurso: artículo
Fecha de publicación:2025
País:España
Institución:Universidad Francisco de Vitoria
Repositorio:DDFV. Repositorio Institucional de la Universidad Francisco de Vitoria
Idioma:inglés
OAI Identifier:oai:ddfv.ufv.es:10641/7171
Acceso en línea:https://hdl.handle.net/10641/7171
Access Level:acceso abierto
Palabra clave:Alcohol consumption
Dietary fiber
Gut microbiota
Microbiota-gut-brain axis
Short-chain fatty acids
Medicine (miscellaneous)
Food Science
Nutrition and Dietetics
SDG 3 - Good Health and Well-being
Yes
yes
Descripción
Sumario:Fermentable dietary fibers can reshape the gut microbiota and boost short-chain fatty acid (SCFA) production, processes impaired by chronic alcohol use. We compared five fibers—cellulose, pectin, resistant starch, guar gum, and inulin—in male Wistar rats. After 10 days on the test diets, voluntary alcohol intake was measured with a multiple-scheduled-access paradigm, followed by a 10-day alcohol-intoxication phase. 16S rRNA profiling showed that fermentable fibers (inulin, pectin, guar gum) lowered ethanol consumption by 40–60 % and enriched SCFA-producing Bacteroidia and Muribaculaceae while reducing Proteobacteria. These microbiota shifts persisted after repeated intoxication, indicating ecological resilience. Locomotor testing confirmed that decreased drinking was not attributable to altered activity. Low-/non-fermentable fibers (cellulose, resistant starch) had no effect on intake or community structure. Our results identify fiber fermentability as a critical functional trait and support the incorporation of fermentable fibers into functional foods aimed at microbiota-based modulation of alcohol-related behaviors.

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