IDDF2024-ABS-0152 Effects of wasabi intake on gut microbial diversity changes and cardiometabolic health in rats model

Background

It is well-known that wasabi constituted mainly 6-(Methylsulfinyl) hexyl isothiocyanate (6-MSITC) has several biological functions on gut health and affects the microbiota. It was recently indicated by several studies that wasabi intake actually affects cardiometabolic health by lowering systolic blood pressure. The study aims to investigate the impact of various factors on the gut microbiota composition and diversity change in the rat model.

Methods

22 male Wistar rats were kept in separate housing and fed diets high in fat, carbohydrates, and corn starch for 12 weeks. The rats were divided into several treatment groups at random, including control groups, high-carbohydrate, high-fat diet groups, and rats fed a corn starch diet supplemented with wasabi powder. Everyday weight measurements, measurements of the amount of food and water consumed, and the collection of blood and stool samples were made. The rat's gut microbiota composition was analyzed using advanced techniques 'Microbiome Analyst' to get statistical results of different microbial species.

Results

Clostridia, mollicutes, Verrucomicrobiae, and deferribacteres have a strong positive correlation with hypertension, and Bacteroidia, Gammaproteobacteria, Actinobacteria, Erysipelotricia, Coriobacteria have a strong negative correlation with hypertension (IDDF2024-ABS-0152-Figure 1. Heatmap of diet intake and its association with microbiome species in different intervention groups). Wasabi intake increases the abundance of Allobaculum and Faecalibaculum (P<0.05). Wasabi intake decreased the abundance of Oscillospira (P<0.05), and there was no significant change in the abundance of Turicibacter (P=0.861) (IDDF2024-ABS-0152-Figure 2. Abundance of Allobaculum Faecalibaculum Oscillibacter Turicibacter in the control group and wasabi intake group). Wasabi intake increases the diversity of specific species of Allobaculum (in genus level), resulting in an increase in the host health of Erysipelotrichia (in feature level), and there was a negative relationship between the Erysipelotrichia species with hypertension (IDDF2024-ABS-0152-Figure 3. Abundance of Erysipelotrichia Allobaculum and Erysipelotrichia in the normal and hypertension group). Clostridia has the largest decrease from 37% to 23% and Erysipelotrichia has the largest increase from 7% to 20% from None and high wasabi intake groups respectively (IDDF2024-ABS-0152-Figure 4. Different microbiome species proportion in wasabi intake left and none wasabi intake right group).

Conclusions

The study proved that wasabi consumption may lower blood pressure through alterations in the gut microbiota that are related to hypertension in the rat model. Additionally, the study demonstrates that wasabi modifies the gut microbiota's composition by the abundance of the species Allobaculum and the host health of Erysipeltrichia, which is strongly associated with lowering blood pressure.