Preventive Effects of Sesamol on Deep-Frying Oil-Induced Liver Metabolism Disorders by Altering Gut Microbiota and Protecting Gut Barrier Integrity

Scope The total polar components (TPC) in the edible oil are produced during the frying process, and excessive intake of TPC may lead to metabolic disorders. This study aims to investigate the preventive effects of sesamol, a functional component from sesame, on suppressing TPC production, and on the deep-frying oil (DFO)-induced liver lipid metabolism disorders and gut homeostasis disruption. Methods and results Sesamol addition (0.2 mg mL(-1)) improves the quality of the soybean oil by reducing the production of TPC during the deep-frying process (180 degrees C for 40 h). The diet-induced obesity model is established by feeding mice with a high-fat diet for 8 weeks. Either sesamol pre-treated DFO or sesamol supplementation (0.2%, w/w) in the diet reduces the liver lipid accumulation in the obese mice by increasing lipolysis-related genes expression. Sesamol elevates the antioxidant enzyme activities, protectes the integrity of the jejunum and colon barrier, and enhances the relative abundance of Bifidobacterium and Akkermansia in obese mice. Conclusion Sesamol suppresses TPC production and prolongs the use time of deep-frying oil. Meanwhile, sesamol can improve TPC-induced liver lipid metabolism disorders and gut dysbiosis, thus reducing the health risks associated with deep-fried food.

Automated summary

Sesamol can suppress the production of harmful components in edible oil and improve the effects of deep-fried food on liver lipid metabolism and gut homeostasis.