Imparct of a High-Fiber confectionery in Rat Liver Transcriptome
Insufficient dietary fiber intake contributes to gut microbiota dysbiosis, systemic inflammation, and the onset of obesity-related metabolic disorders, while agro-industrial by-products emerge as sustainable sources to restore microbial and metabolic balance. This study evaluated the effects of a mango bagasse- and peel-based confectionery (MC) on gut microbiota, short-chain fatty acids (SCFAs), and hepatic gene expression in Wistar rats fed either a standard diet (STD) or a high-fat diet (HFD). Twenty-four rats were randomly assigned to four groups (STD, MC-STD, HFD, MC-HFD) and treated for 11 weeks. Eating behavior, body composition, microbiota composition, SCFAs, and hepatic transcriptomics were evaluated. MC supplementation did not significantly alter weight gain or SCFA levels but shifted clustering patterns in principal component analysis, indicating a distinct dietary response. Microbiota analysis revealed reduced relative abundances of obesogenic species such as Phascolarctobacterium faecium and Ruminococcus torques, while Intestimonas butyriciproducens and Anaerostipes hadrus were modulated according to diet type. Transcriptomic profiling demonstrated consistent downregulation of lipid metabolism–related genes (Cyp4a14, Hmgcs1, Cyp51, Fads1), linked to PPAR signaling pathways. Thus, these findings suggest that MC supplementation may beneficially modulate the gut–liver axis and highlight the nutritional potential of fruit by-products as functional ingredients to promote metabolic health under high-fat dietary conditions.