Effet d’un yaourt enrichi en spiruline sur le microbiote intestinal chez les rats soumis à un régime hypercalorique

Abstract

In recent years, special attention has been drawn to the contribution of the intestinal microbiota to the development of metabolic diseases. Thus, substances or products that can modulate the balance of the microbiota through their prebiotic and probiotic activities are a major asset to combat several diseases. Hence the present study aimed at assessing the effect of an enriched spirulina yoghurt on the intestinal microbiota in rats subjected to a diet rich in fat, sucrose and fructose. As a result, 25 male rats of Wistar strains weighing approximately 160 ± 10g after 2 weeks of acclimatization, were distributed at random in to 2 groups, group A (negative control) (5 rats) fed with normal diet, and Group B (20 rats) in which dysbiosis was induced using a high fat /high-sucrose+fructose (HF-HSF) diet for 8 weeks. The faeces were collected on days 1, 30 and 60, and then analyzed to confirm the installation of dysbiosis. The 20 rats fed with HF-HSF diet were randomized and divided into 4 groups of 5 rats each. In addition to the HF-HSF diet, the positive control group (TP) received 5 ml/kg of distilled water pc; the YES group received yogurt enriched with 1% spirulina; the YSS group received yoghurt without spirulina and the SP group received 50mg/kg of spirulina pc. The administration volume was 5 ml/kg of body weight per day by force -feeding. After 30 days of treatment, animals were sacrificed; plasma, serum, hemolysate and liver homogenate and intestinal content were collected. The results revealed an increase in pathogenic bacteria (total aerobic mesophilic flora, total coliforms, Staphylococcus aureus) and the firmicate/bactero ratio in rats fed with the HF-HSF diet unlike those fed with the normal diet. In addition, yoghurt enriched with 1% spirulina induced a significant increase in the NO, Catalase and IL-10 rate. With a reduction in the bacterial population in proteobacteria and an increase in firmicates and bacteroids followed by a decrease in body mass compared to the group treated with yoghurt without spirulina. In addition, the enriched spirulina yoghurt also significantly decreased the rates of TG, LDL, TNF and MDA in rats. In conclusion, yoghurt enriched with spirulina restored the balance of the intestinal flora, improved the lipid profile, reduced weight gain, inflammation and oxidative stress in rats fed with hypercalorical diet.