Lipid Metabolism and Antioxidant Status in Sucrose vs. Potato-Fed Rats

Abstract

Objective: Consumption of high levels of simple carbohydrates is associated with several metabolic disorders in humans and in laboratory animals, including symptoms of an early stage of metabolic syndrome (syndrome X). This disorder has several cardiovascular risk factors, such as hypertriglyceridemia, and is associated with an increase in oxidative stress. In contrast to sucrose, potato, a source of complex carbohydrates and antioxidant micronutrients, was thought to improve lipid metabolism and antioxidant protection.

Methods: We investigated the effects of diets containing i) complex dietary carbohydrates and antioxidant micronutrients (potato Solanum tuberosum L.), ii) complex carbohydrates (starch) and iii) a simple carbohydrate (sucrose) on lipid metabolism and antioxidant status in rats.

Results: An increase in short chain fatty acid (SCFA) pools was observed in the cecum of rats fed a potato-based diet, resulting from an increase in all SCFAs, especially propionate (+360%, P < 0.0001). Feeding rats a potato-based diet for 3 weeks led to a decrease in cholesterol (−37%, potato vs. control and −32%, potato vs. sucrose) and triglycerides (−31%, potato vs. control and −43%, potato vs. sucrose) concentrations in triglyceride-rich lipoproteins (TGRLP) fractions. The antioxidant status was decreased by sucrose consumption and improved by potato consumption.

Conclusions: Our present results suggest that consumption of complex carbohydrates (provided as cooked potatoes), in combination with different antioxidant micronutrients, may enhance the antioxidant defences and improve lipid metabolism, when compared with starch (complex carbohydrates) and to sucrose consumption (source of simple sugar). These effects limit oxidative stress and reduce the risk of developing the associated degenerative diseases, including cardiovascular disease, and could have potential in cardiovascular disease prevention.

• potato
• sucrose
• carbohydrates
• cardiovascular disease
• antioxidant status

The authors wish to thank E. Gueux, S. Thien and D. Bayle for their technical assistance. This work was supported by A.N.R.T. (Association Nationale pour la Recherche et Technique), I.N.R.A. (Institut National de la Recherche Agronomique) and C.N.I.P.T. (Comité National Interprofessionnel de la Pomme de Terre).

Notes

Laëtitia Robert, and Agnès Narcy were supported by CNIPT (Comité National Interprofessionnel de la Pomme de Terre), Paris, France.