Faster Short-Chain Fatty Acid Absorption from the Cecum Following Polydextrose Ingestion Increases the Salivary Immunoglobulin A Flow Rate in Rats
Salivary immunoglobulin A (IgA) plays a vital role in preventing upper respiratory tract infections (URTI). In our previous study, we showed that the intake of carbohydrates increases the intestinal levels of short-chain fatty acids (SCFAs), which in turn increase salivary IgA levels. However, the m...
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MDPI AG
2020-06-01
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| author | Yuko Yamamoto Toshiya Morozumi Toru Takahashi Juri Saruta Masahiro To Wakako Sakaguchi Tomoko Shimizu Nobuhisa Kubota Keiichi Tsukinoki |
| author_facet | Yuko Yamamoto Toshiya Morozumi Toru Takahashi Juri Saruta Masahiro To Wakako Sakaguchi Tomoko Shimizu Nobuhisa Kubota Keiichi Tsukinoki |
| author_sort | Yuko Yamamoto |
| collection | DOAJ |
| description | Salivary immunoglobulin A (IgA) plays a vital role in preventing upper respiratory tract infections (URTI). In our previous study, we showed that the intake of carbohydrates increases the intestinal levels of short-chain fatty acids (SCFAs), which in turn increase salivary IgA levels. However, the mechanism underlying this phenomenon has not been fully elucidated. In this study, we investigated in rats the effect of polydextrose (PDX) ingestion on salivary IgA level and SCFA concentration in cecal digesta and the portal vein. Five-week-old rats were fed with a fiber-free diet (control) or with 40 g/kg of PDX for 28 days. Compared to the control, ingestion of PDX led to a higher salivary IgA flow rate (<i>p</i> = 0.0013) and a higher concentration of SCFAs in the portal vein (<i>p</i> = 0.004). These two data were positively correlated (r<sub>s</sub> = 0.88, <i>p</i> = 0.0002, n = 12). In contrast, the concentration of SCFAs in cecal digesta and cecal digesta viscosity were significantly lower following PDX ingestion, compared to the control (<i>p</i> = 0.008 and 0.05, respectively). These findings suggest that the ingestion of PDX increases the absorption rate of SCFAs in the intestine through PDX-induced fermentation, which is accompanied by an increase in SCFA levels in the blood, and ultimately leads to increased salivary IgA levels. |
| first_indexed | 2024-03-10T19:15:12Z |
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| last_indexed | 2024-03-10T19:15:12Z |
| publishDate | 2020-06-01 |
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| series | Nutrients |
| spelling | doaj.art-90d7f41479b14f3e94716c22d8bd5aed2023-11-20T03:29:49ZengMDPI AGNutrients2072-66432020-06-01126174510.3390/nu12061745Faster Short-Chain Fatty Acid Absorption from the Cecum Following Polydextrose Ingestion Increases the Salivary Immunoglobulin A Flow Rate in RatsYuko Yamamoto0Toshiya Morozumi1Toru Takahashi2Juri Saruta3Masahiro To4Wakako Sakaguchi5Tomoko Shimizu6Nobuhisa Kubota7Keiichi Tsukinoki8Department of Junior College, School of Dental Hygiene, Kanagawa Dental University, 82 Inaoka, Yokosuka 2388580, Kanagawa, JapanDivision of Periodontology, Department of Oral Interdisciplinary Medicine, Graduate School of Dentistry, Kanagawa Dental University, 82 Inaoka, Yokosuka 2388580, Kanagawa, JapanDepartment of Health and Nutrition, Faculty of Human Health, Kanazawa Gakuin University, 10 Sue-machi, Kanazawa 9201392, Ishikawa, JapanDivision of Environmental Pathology, Department of Oral Science, Graduate School of Dentistry, Kanagawa Dental University, 82 Inaoka, Yokosuka 2388580, Kanagawa, JapanDivision of Dental Anatomy, Department of Oral Science, Graduate School of Dentistry, Kanagawa Dental University, 82 Inaoka, Yokosuka 2388580, Kanagawa, JapanDivision of Environmental Pathology, Department of Oral Science, Graduate School of Dentistry, Kanagawa Dental University, 82 Inaoka, Yokosuka 2388580, Kanagawa, JapanDepartment of Highly Advanced Stomatology, Graduate School of Dentistry, Kanagawa Dental University, 3-31-6 Tsuruya, Kanagawa-ku, Yokohama 2210835, Kanagawa, JapanDivision of Environmental Pathology, Department of Oral Science, Graduate School of Dentistry, Kanagawa Dental University, 82 Inaoka, Yokosuka 2388580, Kanagawa, JapanDivision of Environmental Pathology, Department of Oral Science, Graduate School of Dentistry, Kanagawa Dental University, 82 Inaoka, Yokosuka 2388580, Kanagawa, JapanSalivary immunoglobulin A (IgA) plays a vital role in preventing upper respiratory tract infections (URTI). In our previous study, we showed that the intake of carbohydrates increases the intestinal levels of short-chain fatty acids (SCFAs), which in turn increase salivary IgA levels. However, the mechanism underlying this phenomenon has not been fully elucidated. In this study, we investigated in rats the effect of polydextrose (PDX) ingestion on salivary IgA level and SCFA concentration in cecal digesta and the portal vein. Five-week-old rats were fed with a fiber-free diet (control) or with 40 g/kg of PDX for 28 days. Compared to the control, ingestion of PDX led to a higher salivary IgA flow rate (<i>p</i> = 0.0013) and a higher concentration of SCFAs in the portal vein (<i>p</i> = 0.004). These two data were positively correlated (r<sub>s</sub> = 0.88, <i>p</i> = 0.0002, n = 12). In contrast, the concentration of SCFAs in cecal digesta and cecal digesta viscosity were significantly lower following PDX ingestion, compared to the control (<i>p</i> = 0.008 and 0.05, respectively). These findings suggest that the ingestion of PDX increases the absorption rate of SCFAs in the intestine through PDX-induced fermentation, which is accompanied by an increase in SCFA levels in the blood, and ultimately leads to increased salivary IgA levels.https://www.mdpi.com/2072-6643/12/6/1745IgAsalivashort-chain fatty acidspolydextrosepolymeric immunoglobulin receptorrats |
| spellingShingle | Yuko Yamamoto Toshiya Morozumi Toru Takahashi Juri Saruta Masahiro To Wakako Sakaguchi Tomoko Shimizu Nobuhisa Kubota Keiichi Tsukinoki Faster Short-Chain Fatty Acid Absorption from the Cecum Following Polydextrose Ingestion Increases the Salivary Immunoglobulin A Flow Rate in Rats Nutrients IgA saliva short-chain fatty acids polydextrose polymeric immunoglobulin receptor rats |
| title | Faster Short-Chain Fatty Acid Absorption from the Cecum Following Polydextrose Ingestion Increases the Salivary Immunoglobulin A Flow Rate in Rats |
| title_full | Faster Short-Chain Fatty Acid Absorption from the Cecum Following Polydextrose Ingestion Increases the Salivary Immunoglobulin A Flow Rate in Rats |
| title_fullStr | Faster Short-Chain Fatty Acid Absorption from the Cecum Following Polydextrose Ingestion Increases the Salivary Immunoglobulin A Flow Rate in Rats |
| title_full_unstemmed | Faster Short-Chain Fatty Acid Absorption from the Cecum Following Polydextrose Ingestion Increases the Salivary Immunoglobulin A Flow Rate in Rats |
| title_short | Faster Short-Chain Fatty Acid Absorption from the Cecum Following Polydextrose Ingestion Increases the Salivary Immunoglobulin A Flow Rate in Rats |
| title_sort | faster short chain fatty acid absorption from the cecum following polydextrose ingestion increases the salivary immunoglobulin a flow rate in rats |
| topic | IgA saliva short-chain fatty acids polydextrose polymeric immunoglobulin receptor rats |
| url | https://www.mdpi.com/2072-6643/12/6/1745 |
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