(PTFS04-05-23) Inulin Fiber Improves Energy Balance and Protects Against Stroke-Related Morbidities

Objectives: Dietary inulin fiber selectively stimulates the growth of beneficial gut bacteria and promotes satiety; whether inulin improves cardiovascular health and protects against stroke remains unclear. We determined the effects of inulin on energy balance, cardiovascular parameters, and stroke-related morbidities in Spontaneously Hypertensive Stroke Prone (SHRSP) rats.

Methods: Study-1: Male SHRSP rats (8-week old) were fed Control (15% cellulose, n=10), Inulin (15% inulin, n=10) or Pair-fed to Inulin (n=7), with salt at 2% in diet and 1% in drinking water, for 10 weeks. Study-2: Male SHRSP rats were fed graded increases in dietary fiber (7.5-15%) and salt loading (2-4% diet, 1% water) in three phases with each phase for 4-8 weeks. Diets were Control (cellulose; n=15), Inulin (n=20), and Guargum (n=11). Measurements included food intake (CLAMS®), body composition (Bruker LF110®), blood pressure (BP, CODA®), echocardiography (Vevo 3100®), renal clearance, targeted metabolomics (QTRAP® LC-MS/MS) and stroke-related neurological signs assessment.

Results: Study-1: Compared to control, 15% inulin reduced food intake by 20% for 1 week, body weight gain by 28-52% and adiposity gain by 31-89% from week 2-10. Though 15% inulin reduced BP by 11%, heart rate by 13% and cardiac output by 31%, the survival rate (20%) did not differ from control. Compared to control, pair feeding prevented weight and adiposity gains by 31-79% from week 2-10, lowered BP by 19%, and promoted 100% survival. Study-2: Stroke-related morbidities, heart rate, and weight loss worsened in controls, 15% inulin and 7.5% guargum after 12 weeks, with 15% inulin increasing creatinine clearance and urine albumin concentrations suggestive of renal impairment. Importantly, 7.5% inulin prevented stroke-associated morbidities, increased plasma acetate, propionate and butyrate concentrations by 32-95%, improved cardiac output by preventing the reduction in stroke volume found in controls, and tended to promote 100% survival.

Conclusions: Dietary inulin at a low dose improved energy balance and cardiac function, and delayed stroke-related morbidity.

Funding Sources: American Heart Association Grant# 953881