Gut Hydrogen From Fiber Improves Antioxidant Protection in Rats
- Authors
- Yosuke Ishida, Shingo Hino, Tatsuya Morita, Saiko Ikeda, Naomichi Nishimura
- Journal
- British Journal of Nutrition
- Year
- 2019
- DOI
- 10.1017/S0007114519003118
- Study Type
- Rat
- Outcome
- Positive
- Peer Reviewed
- Yes
- Country
- Japan
- Health Condition
- Oxidative Stress
- Body System
- Digestive System
TL;DR
Hydrogen produced from the fermentation of certain sugars in rats' colons may help protect the body's cells by regenerating a key antioxidant.
Key Finding
Hydrogen gas produced from fiber fermentation in rat colons enhanced the regeneration of alpha-tocopherol and improved oxidative stress markers in fat tissue, suggesting a mechanism by which dietary fiber-derived hydrogen may support the body's antioxidant defenses.
Summary
Researchers studied whether hydrogen gas produced naturally in rat colons could improve the body's ability to manage harmful molecules called free radicals. They fed some rats a type of fiber (fructooligosaccharides) that produces hydrogen when digested, then measured levels of protective antioxidants and oxidative stress markers in their tissues. Rats that consumed the fiber and had higher hydrogen levels showed better antioxidant balance in their fat tissue, particularly through increased levels of a protective compound called alpha-tocopherol (a form of vitamin E).
Practical Takeaway
This animal study suggests that consuming certain types of non-digestible fibers (like fructooligosaccharides) may help the body produce hydrogen gas that supports antioxidant function. However, this research is limited to rats, and it's unclear whether the same mechanism would work in humans or whether it would produce meaningful health benefits. More research in humans would be needed before drawing conclusions about practical applications.
Abstract
AbstractWe investigated whether non-digestible saccharide fermentation-derived hydrogen molecules (H2) in rat colon could improve the in vivo reduction–oxidation (redox) balance via regeneration of α-tocopherol, by assessing their effect on hydroxyl radicals, the α-tocopherol concentration and the redox balance. In Expt 1, a Fenton reaction with phenylalanine (0 or 1·37 mmol/l of H2) was conducted. In Expt 2, rats received intraperitoneally maize oil containing phorone (400 mg/kg) 7 d after drinking ad libitum water containing 0 or 4 % fructo-oligosaccharides (FOS) (groups CP and FP, respectively). In Expt 3, rats unable to synthesise ascorbic acid drank ad libitum for 14 d water with 240 mg ascorbic acid/l (group AC), 20 mg of ascorbic acid/l (group DC) or 20 mg of ascorbic acid/l and 4 % FOS (group DCF). In the Fenton reaction, H2 reduced tyrosine produced from phenylalanine to 72 % when platinum was added and to 92 % when platinum was excluded. In Expt 2, liver glutathione was depleted by administration of phorone to rats. However, compared with CP, no change in the m-tyrosine concentration in the liver of FP was detected. In Expt 3, net H2 excretion was higher in DCF than in the other rats after 3 d of the experiment. Furthermore, the concentrations of H2 and α-tocopherol and the redox glutathione ratio in perirenal adipose tissue of rats were significantly higher in DCF than in DC. To summarise, in rat colon, fermentation-derived H2 further shifted the redox balance towards a more reducing status in perirenal adipose tissue through increased regeneration of α-tocopherol.